Chocolate and Coconut Cupcakes

    55 minutes

    These are a sweet cupcake that combines chocolate and coconut milk making them dairy free. They are topped with a chocolate ganache that can be substituted for your favourite icing.

    4 people made this

    Serves: 8 

    • Cupcakes
    • 2 1/2 cups (310g) plain flour
    • 1 1/3 cups (310g) caster sugar
    • 1 teaspoon salt
    • 1 teaspoon baking powder
    • 3 eggs
    • 220ml oil
    • 75ml coconut milk
    • 100g grated coconut
    • 1 teaspoon vanilla essence
    • Chocolate Ganache
    • 180g chocolate with 85% cocoa
    • 250ml creme fraiche

    Preparation:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Cupcakes: Preheat oven to 180 degrees C. Line a cup cake tray with patty cups.
    2. In a bowl mix the flour, caster sugar, salt, baking powder. In another bowl, mix the eggs, oil and coconut milk. Combine the dry ingredients into the wet ingredients.
    3. Stir mixture until smooth, add the vanilla and grated coconut then mix.
    4. Pour the mixture into the patty cups and bake in the oven for 25 minutes. Remove from the oven and cool.
    5. Chocolate Ganache: Break the chocolate and add to a bowl. Heat the cream in the saucepan over medium heat. Once hot, pour over the chocolate. Mix until smooth and shiny.
    6. Refrigerate the ganache until very cold then whisk just before using it. It should still be firm enough to do the icing with a pastry bag.
    7. Assembly: Once cool decorate the cupcakes with the ganache using a pastry bag fitted with a fluted nozzle.

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