Chocolate for Easter
One of my fondest memories of Easters gone by is the image of my father taking a meat mallet at the end of Easter dinner and smashing a solid, chocolate, two-foot-tall darling Kewpie doll into edible chunks.
I have always loved chocolate in any form—from cakes to cookies, to puddings and candy. So when Easter rolls around, I make no excuses for the parade of chocolate desserts and my indulgences, if only for a day (or two).
Mini Chocolate Coconut Cupcakes
These mini sampler cupcakes are super-moist and perfect for a crowd.
Makes about 40
3 cups unbleached all-purpose flour
2 cups sugar
6 tablespoons baking cocoa
2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup light olive oil
2 tablespoons white vinegar
1 tablespoon vanilla extract
2 cups cold water
Two 8-ounce packages cream cheese, at room temperature
3½–4 cups confectioners’ sugar
1/4 teaspoon cinnamon oil extract
1–1½ cups shredded coconut
Line several mini-muffin pans with paper liners and set aside.
Preheat the oven to 350ºF.
Mix the flour, sugar, cocoa, baking soda and salt in a large bowl. With a hand mixer on low speed, beat in the olive oil, vinegar, vanilla, and water until smooth. Fill the prepared muffin cups about 2/3 full.
Bake for 10–12 minutes or until a cake skewer inserted in the center of the cupcakes comes out clean. Do not over bake. It should be firm to the touch.
Place the muffin pans on cooling racks, and cool for 15–20 minutes before removing the cupcakes from the pans.
Frost with your favorite icing.