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Easter Cupcakes

Ingredients

Servings: 12 cupcakes

    Bake Time: 13 minutes

      Cupcakes:

      • 1 cup all purpose flour
      • 1 cup granulated sugar
      • 1/2 cup unsweetened cocoa powder
      • 1 teaspoon baking powder
      • 1/2 teaspoon baking soda
      • 1/4 teaspoon salt
      • 1/2 teaspoon espresso powder optional
      • 1/4 cup vegetable oil
      • 1 egg
      • 1/2 cup milk
      • 1 teaspoon vanilla extract
      • 1/2 cup boiling water

      Marshmallow Topping:

      • 1 cup + 2 tablespoons granulated sugar
      • 1/2 cup light corn syrup
      • 1/4 cup water
      • 3 egg whites
      • 1/2 tablespoon vanilla extract
      • 2 cups shredded sweetened coconut
      • Pink yellow, and blue food color

      Instructions

      Cupcakes:

      • Preheat your oven to 350 degrees F. and prepare a muffin tin by lining with cupcake liners and set aside.
      • In the bowl of a stand mixer equipped with a whisk attachment, add the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder (if using), and whisk until combined.
      • In a large glass measuring cup, add the vegetable oil, egg, milk, and vanilla and whisk to combine. With the mixer on low speed, slowly pour in the wet ingredients until just combined.
      • Scrape the sides and bottom of the bowl.
      • With the mixer on low speed, carefully pour in the boiling water and mix on low until incorporated. Slowly increase the speed to high for 1-2 minutes.
      • Using a small cookie scoop, scoop the batter into the prepared cupcake liners.
      • Fill the liners about halfway full.
      • Bake the cupcakes for 10-13 minutes or until a toothpick inserted in the center of the cupcakes come out clean. Remove from the oven and allow to cool 10 minutes then transfer to a wire rack to cool completely.

      Topping/Assembly:

      • While the cupcakes are cooling, prepare the marshmallow topping by adding ¾ cup + 2 tablespoons sugar, light corn syrup, and water into a medium saucepan and bring to a gentle boil stirring constantly. Heat the mixture until it reaches 240 degrees F.
      • In the bowl of a stand mixer with a whisk attachment, add ¼ cup sugar and egg whites and whisk until glossy and stiff. With the mixture on low speed, slowly pour the sugar syrup mixture into the egg whites. Once all combined, mix on high until very stiff.
      • Mix in the vanilla extract.
      • Separate the shredded coconut into 4 separate bowls. Tint three of the bowl with pink, yellow, and blue food color and leave one white.
      • Use a large cookie scoop to scoop out the marshmallow mixture onto a cupcake and carefully dip the top into the coconut being sure to coat evenly.
      • Repeat with all the cupcakes.
      • Store in an airtight container at room temperature or refrigerate until ready to serve.
      • ENJOY!