Dessert
Coconut Cupcakes with Chocolate Shell
1 h 30 minServes 6Nutri-Score D€€
D
1 h 30 min
1 h 30 minCoconut Cupcakes with Chocolate Shell
recipe by
Rachel Lindsay | Caked by Rach
@cakedbyrach
7 recipes
7 imports
0 cooked
what you need
Ingredients
flour (sifted)Grains150 g
caster sugarPantry150 g
butter (softened)Dairy150 g
eggs (room temperature)Dairy3 pieces
desiccated coconutNuts & seeds60 g
coconut milkBeverages60 ml
baking powderPantry8 g- vanilla extractPantry5 ml
- icing sugar (sifted)Pantry250 g
- butter (softened, for the buttercream)Dairy150 g
- coconut extractPantry5 ml
- chocolate candy melts (melted)Pantry200 g
- white candy melts (melted)Pantry100 g
- piping gelPantry30 g
per serving
Nutrition
776kcal
- Carbs
- 80 g
- Proteins
- 5 g
- Fat
- 48 g
what you’ll use
Tools
Mixing bowl ×2
Muffin pan
Oven
Piping bag
Kitchen scissors
step by step
Method
- Step 1
Make the coconut cupcakes
- Cream the butter and caster sugar until pale and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and coconut milk.
- Fold in the flour, baking powder and desiccated coconut until just combined.
- Step 2
Bake the cupcakes
- Divide the batter between the cupcake cases in the muffin pan.
- Bake at 180 °C until golden and a skewer comes out clean.
- Leave to cool completely.
- Step 3
Whip the coconut buttercream
- Beat the softened butter until smooth.
- Gradually add the icing sugar and beat until light and fluffy.
- Flavour with the coconut extract.
- Step 4
Form the chocolate coconut shells
- Line small foil moulds and coat them with the melted chocolate candy melts.
- Add a layer of melted white candy melts and let it set.
- Unmould the shells and score the outside with a craft knife to create the coconut texture.
- Step 5
Assemble the cupcakes
- Pipe the coconut buttercream onto the cooled cupcakes.
- Place a chocolate shell on top of each cupcake.
- Fill the shells with piping gel to look like coconut water.
most cooked first