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Chocolate Coconut Easter Cupcakes Recipe

Baked Goods & Desserts

Chocolate Coconut Easter Egg Cupcakes are the kind of spring baking project that makes the holiday feel festive and fun without requiring any professional skills. Rich chocolate cupcakes decorated with toasted coconut and pastel candy to look like Easter nests — they are the dessert that makes the whole table smile.

Prep Time
20 min
Cook Time
20 min
Servings
12
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Ingredients

2 cups Pioneer® Buttermilk Biscuit & Baking Mix
1/2 cup Unsweetened cocoa powder
3/4 cup Granulated sugar
2 large Eggs
1 cup Whole milk
1/2 cup Vegetable oil
1 tsp Pure vanilla extract
1 can Vanilla frosting
3 cups Shredded sweetened coconut flakes, for decorating
1 (9 oz) bag Chocolate easter egg candies, for decorating

These Chocolate Coconut Easter Cupcakes are made with Pioneer Buttermilk Biscuit and Baking Mix for the tender, rich chocolate base that turns these decorated holiday cupcakes into a from-scratch Easter dessert worth making a tradition.

Instructions

  1. Preheat and Line Muffin Tin

    Preheat conventional oven to 350°F. Line a 12-cup muffin tin with cupcake liners.

  2. Mix Dry and Wet Ingredients

    Whisk together Pioneer Buttermilk Biscuit and Baking Mix, cocoa powder and sugar in a large bowl. Whisk together eggs, milk, oil, and vanilla in a separate medium bowl until smooth.

  3. Combine the Batter

    Gradually pour wet ingredients into dry ingredients, whisking until just combined.

  4. Bake the Cupcakes

    Spoon batter evenly between the prepared cupcake liners, filling each one about two-thirds full. Bake until a toothpick inserted in the center comes out clean, about 18-20 minutes.

  5. Cool the Cupcakes

    Remove cupcakes from oven and let them cool in the tin for a few minutes before transferring to a wire rack to cool completely.

  6. Frost and Decorate

    Once cooled, ice cupcakes evenly with vanilla frosting. Roll the outer 1/2-inch edge of the cupcakes in shredded coconut to resemble a bird’s nest, leaving a small circle in the center empty. Place three chocolate eggs in the center of each cupcake to resemble bird’s eggs. Serve and enjoy!

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