Preheat your oven to 350°F (180°C) and line a muffin tin with festive cupcake liners.

In a mixing bowl, sift together the all-purpose flour, sugar, cocoa powder, baking soda, baking powder, and salt.

In a separate bowl, whisk together the egg, buttermilk, hot water or coffee, vegetable oil, vanilla extract, and optional coconut extract.

Pour the wet ingredients into the bowl with the dry ingredients and gently mix using an electric mixer on low speed for 1 minute.

Carefully distribute the chocolate batter evenly among the lined cupcake wells, filling them about two-thirds full.

Place the tin in the preheated oven and bake for 12-15 minutes, or until a toothpick comes out clean.

Once baked, remove the cupcake tin from the oven and allow it to cool in the pan for about 5 minutes.

While the cupcakes cool, prepare the frosting by whipping softened unsalted butter until creamy.

Using a pastry bag fitted with a Wilton tip #233, pipe the frosting onto each cupcake to create a whimsical grass effect.

Finish decorating your vibrant cupcakes by adding colorful Easter egg M&Ms on top.