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Coconut Chocolate Cupcakes

  • Cooking time25 minutes
  • Prep time30 minutes
  • Servings12 portions
recipe image Coconut Chocolate Cupcakes

Ingredients

  • 200g Stork with Butter, softened
  • 200g caster sugar
  • 4 eggs
  • 170g self raising flour
  • 30g cocoa powder
  • 160ml coconut cream (if you cannot find coconut cream, full fat coconut milk will be ok)
  • 30g desiccated coconut
  • 120g Stork with Butter, softened
  • 300g icing sugar
  • 80ml coconut cream
  • 30g cocoa powder
  • Chocolate sprinkles, for decoration
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg

Instructions

  1. Preheat your oven to 180° C/160°C fan, Gas mark 4. Line a 12 hole muffin tray with cases and set aside.
  2. In a medium bowl, beat the Stork and sugar together until light and fluffy. Mix in the eggs until just combined.Sift in the flour and cocoa powder and incorporate into the batter.
  3. Add the coconut cream and desiccated coconut and mix. Fill the muffin cases two thirds full and bake in the oven for 20-25 minutes, or until a cocktail stick comes out clean.
  4. Leave to cool in the tray for 5 minutes before removing the buns and placing on a wire rack.
  5. For the icing, beat theStork until soft. Add the icing sugar and cocoa powder and mix. Pour in the coconut cream and combine. You may need to add extra icing sugar to reach your preferred consistency.
  6. Snip the end off a piping bag, add a nozzle if you want to use one, and fill the bag with the icing. Pipe onto the cupcakes and decorate with chocolate sprinkles.