Chocolate and Coconut Cupcakes Recipe

Today we have another recipe for a classic cupcake. A rich chocolate cupcake with a chocolate topping that's finished with a sprinkling of white coconut flakes to afford some contrast.

A cupcake that's made for anyone who really loves chocolate!

Chocolate and Coconut Cupcakes

Serves: 12

Ingredients:

100g (3 1/2 oz) self-raising flour
25g (1 oz) cocoa powder
100g (3 1/2 oz) butter, softened
100g (3 1/2 oz) golden caster sugar
2 large eggs
pinch of salt

For the Topping:

100g (3 1/2 oz) milk chocolate, roughly chopped
100g (3 1/2 oz) icing sugar
150g (9 oz) unsalted butter, softened
50g (2 oz) flaked coconut, roughly chopped

Method:

Combine the flour, cocoa powder, butter, golden caster sugar, eggs and salt in a large mixing bowl. Beat with an electric mixer for about 90 seconds, or until smooth.

Line the wells of a 12-well muffin tin with cupcake cases. Divide the batter evenly between the cases then transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for about 15 to 20 minutes, or until well risen and a toothpick inserted into the centre emerges cleanly. Remove from the oven and transfer to a wire rack to cool.

For the topping, melt the milk chocolate either in a bain-marie (double boiler) or in the microwave. Stir until smooth. In the meantime, cream together the butter and icing sugar until smooth. Stir in the melted chocolate and beat again until smooth and even.

Once the cupcakes are cool, spread the tops with the icing and garnish with a sprinkling of the flaked coconut.

Serve immediately.

For more cupcake recipes, and a little on the history of cupcakes, why not visit the Celtnet Cupcake recipe and information page?