Easter is just around the corner, and I have cooked up the cutest, most delicious ( if I do say so myself) Easter Chocolate Coconut Surprise Cupcakes. These are not just cute and easy to make but delicious! They are the perfect Easter treat to share with your family. The kids will love helping you make these “surprise inside” treats! And who doesn’t love baking with the family? 

How to Make Easter Chocolate Coconut Surprise Cupcakes

Admit it; you have been feeling a little bored since the holiday season has passed. Decorating, cooking up special foods, and too-cute-to-eat, holiday-based treats is fun for the Diaz’s and for many of our readers, too. But don’t worry! We always look forward to the treats we create, and I know your family will too. So here is my recipe for a super cute surprise cupcake perfect for Easter brunch or any spring celebration.

Ingredients

• 10 tablespoons (5 ounces) unsalted butter, very soft
• 1 cup (7 ounces) granulated sugar
• ½  teaspoon salt
• 2 large eggs
• 2/3 cup coconut milk
• ½  teaspoon coconut extract
• 1 cup shredded, sweetened coconut, divided
• 1 ¼ cup all-purpose flour
• 1 ½  teaspoons baking powder
• Chocolate frosting
• BUTTERFINGER® Cup eggs

Instructions

1. Preheat the oven to 350°F.
2. Line a 12-cup muffin pan with cupcake liners.
3. In a large bowl, whisk together butter, sugar, and salt until you achieve a creamy and light consistency. Add eggs, one at a time, whisking until well combined.
4. Whisk in coconut milk and ½  cup shredded coconut. Add flour and baking powder to the bowl and mix until just combined.
5. Spoon batter into the cupcake cups just shy of 2/3 full. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
6. Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
7. Cut the top off. Using a circle cutter, gently core out a small circle from the center of the bottom section of the cupcake. Be careful to keep the cored section intact.
8. Twisting the cutter as you cut the core helps to release it cleanly. Next, fill the center of your cupcake with one BUTTERFINGER® NestEggs. Then, place the top back onto the cupcake to “close it.”
9. Decorate the cupcakes with chocolate frosting and top of with shredded coconut making a “nest.”
10. Insert a toothpick into a BUTTERFINGER® Cup egg and insert the other end into your cupcake.

Speaking of Easter, we are expecting a large group of friends and family, so we are in full prep mode here. But, of course, we are also busy with everyday life; who isn’t, right? So we are putting all our best, time-saving party tips into effect for Easter like:

• I use pre-prepared food like ready-made hams (which usually take a long time to cook and a lot of oven space). I also use pre-shredded potatoes in our potato casserole, packaged crudites, and pre-stuffed easter eggs (I even saw premade cascarones at the store the other day). All these will save you hours of preparation time!

• Utilize crock pots a lot if you actually want to enjoy your party. Your warm food will stay warm, and you won’t have to be running to the kitchen to replace items or reheat them. Buy or borrow crockpots and a power strip. Arrange your crockpots decoratively in your serving area, keeping them in a low setting. Your food will stay warm for the entire party.

• Lastly, buy all the treats and Easter basket fillers now. Prices don’t usually go down closer to the holiday, and it’s slim pickings the Saturday before Easter. So while you’re out shopping, if you like saving and getting more for those Easter baskets, be sure to pick up the BUTTERFINGER® Cup Eggs 6pk for my cupcake recipe and some BUTTERFINGER® NestEggs for your Easter baskets.  

Other Easter Desserts You Will Love

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Easter Chocolate Coconut Surprise Cupcakes

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Ingredients

• 10 tablespoons (5 ounces) unsalted butter, very soft
• 1 cup (7 ounces) granulated sugar
• ½ teaspoon salt
• 2 large eggs
• 2/3 cup coconut milk
• 1/2 teaspoon coconut extract
• 1 cup shredded, sweetened, coconut, divided
• 1 ¼ cup all-purpose flour
• 1 ½ teaspoons baking powder
• Chocolate frosting
• BUTTERFINGER® Cup eggs

Instructions

1. Preheat the oven to 350°F.
2. Line a 12-cup muffin pan with cupcake liners.
3. In a large bowl, whisk together butter, sugar, and salt until you achieve a creamy and light consistency. Add eggs, one at a time whisking until well combined.
4. Whisk in coconut milk, and ½ cup shredded coconut. Add flour and baking powder to the bowl and mix until just combined.
5. Spoon batter into the cupcake cups just shy of 2/3 full. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
6. Let cool in pan 5 minutes, then transfer to a wire rack to cool completely.
7. Cut the top off and using a circle cutter gently core out a small circle from the center of the bottom section of the cupcake, being careful to keep the cored section intact.
8. Twisting the cutter as you cut the core helps to release it cleanly, fill the center of your cupcake with one BUTTERFINGER® NestEggs. Place the top back onto the cupcake to “close it”.
9. Decorate the cupcakes with chocolate frosting and top of with shredded coconut making a "nest".
10. Insert a toothpick into a BUTTERFINGER® Cup egg and insert the other end into your cupcake.
    

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Cesar Diaz

Cesar is a freelance graphic designer with more than 15 years of experience in the advertising world.He is the creative force behind GrowingUpBilingual.com and 365thingsswfl.com.2 year ago he gave up his steady job so he could spend more time at home and be more involved in his kid's lives. He loves sharing tips to maintain a healthier lifestyle both at home and while traveling. He likes to cook low calorie meals with a Latino touch, specially if they are on the grill. He is a techie, a carnivore and a fitness buff not necessarily in that order. During his free time he enjoys mountain biking, working out at the gym, watching movies and traveling with his family.

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