Chocolate Coconut Easter Cupcakes

Chocolate Coconut Easter Cupcakes

These Palm Sunday Easter cupcakes are bittersweet cakes with coconut buttercream frosting topped with little cute bird nests consisting of dark chocolate, desiccated coconut and jelly beans.

I have wonderful memories of my childhood Easter holidays, they were filled with family time, Easter grafting, chocolate egg hunt and playing outside in the first signs of spring.

The fun would start from picking up and decorating willow branches that we’d use for a originally Karelian custom called Virpominen on Palm Sunday. This is when kids in Finland dress up as witches and go door to door in their neighbourhood for treats.

The witches repeat a traditional rhyme at the door: Virvon, varvon, tuoreeks terveeks, tulevaks vuodeks; vitsa sulle, palkka mulle!  Which translates to “I wave a twig for a fresh and healthy year ahead; a twig for you, a treat for me!”

Although we may not have witches waving at our door step, sure hope it’ll be a fresh and healthy year with lots of treats. 🙂

Chocolate Coconut Easter Cupcake

Chocolate Coconut Easter Cupcake

Chocolate Coconut Easter Cupcake

Chocolate Coconut Cupcakes
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Chocolate Coconut Cupcakes topped with dark chocolate bird nest, desiccated coconut and jelly beans/ icing and star candy.
Servings Prep Time
12cupcakes 20minutes
Cook Time Passive Time
20minutes 10minutes
Servings Prep Time
12cupcakes 20minutes
Cook Time Passive Time
20minutes 10minutes
Chocolate Coconut Cupcakes
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Chocolate Coconut Cupcakes topped with dark chocolate bird nest, desiccated coconut and jelly beans/ icing and star candy.
Servings Prep Time
12cupcakes 20minutes
Cook Time Passive Time
20minutes 10minutes
Servings Prep Time
12cupcakes 20minutes
Cook Time Passive Time
20minutes 10minutes
Ingredients
  • Cupcakes
  • 75 grams plain flour
  • 50 grams unsweetened cocoa powdered
  • 60 grams shredded coconut
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 3 eggs
  • 100 grams unsalted butter softened
  • 70 grams demerara sugar
  • 60 mililiters cream or coconut milk
  • Coconut Buttercream Icing
  • 100 grams unsalted butter softened
  • 400 grams powdered sugar
  • 4 tablespoons coconut milk
  • 1/4 teaspoon green food coloring
  • Chocolate bird nests
  • 50 grams unsweetened dark chocolate melted
  • 2 tablespoons shredded coconut
  • 12-24 jelly bean candies
Servings: cupcakes
Units:
Instructions
  1. Prepare the nests first by piping melted chocolate over backside of a cake pop mould.
  2. Pipe the full sheet, you may need extras as they do break easily when removing from the mould. Place in the freezer until they're nice and firm and set.
  3. Preheat oven to 160ºC and line a 12 hole muffin tin with cupcake cases.
  4. Place butter and sugar in a mixing bowl and start beating on medium high speed.
  5. Add eggs one at time and continue beating on medium high speed.
  6. In a separate bowl combine flour, coconut, cocoa, baking powder, baking soda and salt and mix well.
  7. Add the flour mixture and cream into the main mixture and beat until incorporated.
  8. Spoon or pipe into cupcake cases filling 2/3 full.
  9. Bake in preheated oven for 20 minutes, until a toothpick inserted in middle comes out clean. Wait a minute and lift on a wire rack and allow to cool completely.
  10. Meanwhile remove the chilled chocolate nests from the cakepop mould by gently pushing the silicone mould.
  11. Then prepare the icing by placing butter, coconut milk and 1/2 powdered sugar in a mixing bowl and start beating gradually increasing the speed to high and continue mixing until fully incorporated.
  12. Lower the speed and add remaining powdered sugar, then increase the speed again mixing until smooth. Take a few spoonfuls of icing aside before adding green colouring, so you'll have some cream coloured icing for piping birds.
  13. Place in a piping bag with a large round piping tip and pipe over cooled cupcakes.
  14. Place nests over the icing quickly before it starts to set.
  15. Sprinkle some desiccated coconut in the nests.
  16. Pipe birds using a round piping tip, place half of a orange star candy for the beak and place little chocolate drops for eyes.
  17. For nests with eggs, place two jelly beans in each and sprinkle some more desiccated coconut on top.
  18. Serve and enjoy!

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