Tender coconut cupcakes, filled with a whole coconut Raffaello chocolate, and topped with a fluffy mountain of coconut and a final Raffaello for extra indulgence!
Hello everyone, its been a while! It seems like a long time since I shared a recipe, and I have no real excuse, except life and wedding planning have rather got in the way. We get married in less than a month, and wedding planning and preparation is currently pretty all consuming. We’re now back in the UK working away at wedding crafts, meeting suppliers and catching up with family and friends. Every day seems packed full of tasks, slowly ticking off items on a seemingly endless to-do list. We’ve had photo shoots, and tasted wine, and last weekend I was whisked away on a surprise hen weekend in Edinburgh. Its an exciting, busy, hectic, wonderful time, but it leaves very little time for baking and blogging!
As a result, I’ve had this recipe waiting for you for a while. After a weekend of indulgence (including the biggest afternoon tea you’ve seen in your life!) with my hens, I’ve got cake on the brain, and this recipe is too delicious to wait any longer to share!
Its a recipe for a summery cupcake. Perfect for taking along to finish off a barbecue, or eating as part of a picnic. Although their snowy peaks, and fluffy, coconut tops may look wintery, the coconut taste is pure summer for me.
These cakes pack a real coconut punch. The cupcakes are made with both coconut milk and desiccated coconut. They’re topped with a coconut buttercream and more desiccated coconut, and filled with a whole Raffaello chocolate.
Raffaello are little treats from the makers of Fererro Rocher. They’re made up of coconut coated spherical wafers, filled with a milk cream and a whole almond. I love the mixture of textures. The smooth crunch of the almond, the crisp wafer, the creamy filling, and the flakey coconut. These textures are delicious hidden inside a cupcake.
Bite through the tender sponge, slightly chewy from the desiccated coconut, and then through the wafer to the smooth, creamy filling.
You could, if you like, just leave them topped with the pillowy coconut buttercream, but personally I like the indulgence of one extra unwrapped Raffaello sat regally on top!
– because the Raffaello aren’t made with chocolate, there’s no need to put them into the freezer before making the cakes; they’re not going to melt in the oven.
– recipe makes 6, but is easily doubled.
- ---- for the cupcakes
- 115g butter, softened
- 115g caster sugar
- 50g desiccated coconut
- 115g self raising flour
- 2 eggs
- 80ml coconut milk
- 6 raffaello chocolates, unwrapped
- ---- for the icing
- 150g butter, softened to room temperature
- 150g icing sugar, sifted
- 1 teaspoon coconut extract
- 100g desiccated coconut
- 6 raffaello chocolates, unwrapped, to decorate
- Preheat the oven to 180C/ 160C fan/ 350F. Line a muffin tin with 6 paper cases.
- Cream together the softened butter and caster sugar until light, fluffy and smooth.
- Add in the desiccated coconut, self raising flour, eggs and coconut milk and mix until combined.
- Half fill the prepared paper cases with the batter. Press the unwrapped chocolates into the batter, then cover with the remaining batter.
- Put into the preheated oven and bake for about 15 - 20 minutes, or until the cupcakes are risen and golden. When they are done they will spring back to the touch. Remember the chocolates inside will make it hard to test with a skewer.
- Remove from the oven and cool completely on a wire rack.
- When the cupcakes are cool, make the buttercream. Cream together the softened butter, sifted icing sugar and coconut extract until light and fluffy. Spread evenly over the cupcakes.
- Put the desiccated coconut into a small bowl, then roll the buttercream into the coconut, until the cupcakes are evenly coated. Top with an unwrapped raffaello.