Chocolate Coconut Cupcakes
Baking and Desserts | European cuisine
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
16
Description
This recipe is taken from the book 'The Sweet Bakery. Delicious Recipes from a Popular Bakery in London.'
Ingredients
- Butter - 8.1 oz
- Wheat Flour - 6 oz
- Sugar - 8.8 oz
- Cocoa Powder - 1.8 oz
- Baking Powder - 1 tablespoon
- Salt - ½ spoons
- Milk - 7 fl oz
- Chicken Egg - 2 pieces
- Bounty chocolate bar - 3 pieces
- Powdered Sugar - 17.6 oz
- Coconut Milk - 2 fl oz
- Coconut flakes - 2.1 oz
Step by Step guide
Step 1
Preheat the oven to 338°F and line the muffin tins with paper liners.
Step 2
Prepare the muffins. In a stand mixer fitted with a paddle attachment or using a hand mixer, combine 70 grams of softened butter, flour, sugar, cocoa powder, baking powder, and salt until the mixture resembles crumbs.
Step 3
In a pitcher, mix the milk and eggs with a spoon.
Step 4
Start the mixer on low speed and gradually pour half of the liquid mixture into the dry ingredients. Increase the speed and mix until you achieve a smooth, lump-free consistency. Scrape the mixture from the sides of the bowl. Lower the speed again and gradually add the remaining liquid mixture. Mix until well combined.
Step 5
Fill the prepared molds with the batter to two-thirds of their height (the easiest way to do this is with a 50 ml ice cream scoop — this way all the cupcakes will be of equal height).
Step 6
Cut 2 chocolate bars into 12–16 equal pieces and place one piece on each cupcake. Bake for 20–25 minutes. The finished cupcakes should be golden and spring back when touched. Let them cool slightly, then transfer to a wire rack to cool completely.
Step 7
For the frosting, using a stand mixer with a paddle attachment or a hand mixer on low speed, gradually combine the powdered sugar and butter until the mixture is almost smooth, with no large chunks of butter. Without turning off the mixer, slowly add the milk. Once the mixture is uniform, increase the speed and whip it into a light and fluffy texture.
Step 8
Cut the remaining chocolate-coconut bars into small pieces, one for each cupcake. Once the cupcakes have cooled, generously frost them and smooth the surface with a spatula, creating a swirl on top. Sprinkle with shredded coconut and decorate with pieces of the bar.
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