Easter Cupcakes Recipe

Ingredients For Easter Cupcakes Recipe

• 5 ounce Bittersweet chocolate, finely chopped
• 0.33000000000000007 cup Dutch process cocoa
• 0.5 cup Boiling water
• 0.75 cup All purpose flour
• 0.5 cup Granulated sugar
• 0.25 cup Packed light brown sugar
• 0.5 teaspoon Salt
• 0.5 teaspoon Baking soda
• 0.5 cup Full fat canned coconut milk, shaken well or whisked until somewhat smooth
• 0.25 cup Melted virgin coconut oil
• 2 Large eggs plus one egg yolk, at room temperature
• 2 teaspoon White vinegar
• 1 teaspoon Vanilla extract
• 3 cup Powdered sugar, sifted
• 8 ounce Unsalted butter, at room temperature
• 0.25 teaspoon Fine salt
• 0.5 teaspoon Coconut extract
• 2 tablespoon Full fat canned coconut milk
• 1 cup Shredded sweetened coconut
• Easter egg candies