Chocolate and Coconut Cupcakes

Chocolate and Coconut Cupcakes

Chocolate and Coconut Cupcakes

Chocolate cupcake recipe: a decadent treat, easy to prepare, with a topping of white chocolate and shredded coconut

June 5, 2012

Type of dish

Cuisine

serves for

8

total time

0 HR 45 MIN

ingredients

mascarpone
200 g
Vanilla extract
5 ml
sugar
150 g
Eggs
3, separated
salt
1 pinch
chocolate
200 g, semi-sweet, 70% cocoa, melted
Instant coffee
15 ml
Flour
100 g, all purpose
corn starch
50 g
Baking powder
10 ml
Cream
100 ml, 38% fat
White chocolate
50 g, good quality, chopped
coconut
50 g, shredded, toasted

Preparation

Cupcakes
Heat the oven to 200°C (180° fan) 400°F gas 6.
Place paper cases in a 12 hole bun tin.
Beat the mascarpone, vanilla and half the sugar until smooth and chill.
 Whisk the egg whites with the salt until stiff.
Beat the egg yolks with the remaining sugar in a mixing bowl until thick and creamy.
Sift in the espresso powder, flour, cornflour and baking powder and fold in thoroughly.
Stir the melted chocolate into the mascarpone.
Pour the mascarpone mixture into the flour mixture and mix thoroughly.
Fold the beaten egg whites into the mixture until incorporated.
Spoon into the paper cases and bake for 20-25 minutes until risen.
Cool in the tin for a few minutes then place on a wire rack to cool completely.

Topping
Heat the cream, add the white chocolate, stir until dissolved and chill until thickened.
Beat the chocolate topping until creamy.
Spoon into a piping bag and pipe onto the cupcakes.
Decorate with shredded coconut.
Chill until ready to serve.
 

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