Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 12 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
12
- 1 cup self-raising flour
- 1/2 cup thickened cream
- 3/4 cup milk
- 125grams butter, softened
- 1teaspoons vanilla extract
- 75grams shredded coconut (save 32g shredded coconut for later)
- 200grams good-quality dark chocolate
- 1/4teaspoons bicarbonate of soda
- 1/3 cup cocoa
- 1/4 cup raspberry jam
- 2 eggs
- 1/2 cup caster sugar
Nutrition per serving
1520kJ / 363Cal
1520 Kilojoules or 363 Calories
18% of daily energy intake*
Protein
5.3grams
Fat
23.8grams
Carbs
31.3grams
Sugars
22.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Sift flour, cocoa and soda together over butter mixture. Stir in until just combined. Add coconut and milk and fold in. Spoon batter into paper cases until one-third full. Spoon 1 tsp of jam into the centre of each muffin. Top with more batter, covering jam until two-third's full. Bake for 20 minutes or until cooked through. Transfer to a wire rack to cool.
Step 2 of 3
Combine chocolate and cream in a bowl over a saucepan of simmering water, ensuring base of bowl does not touch water. Stir until smooth. Remove from heat and cool. Stand, stirring occasionally, until spreadable.
Step 3 of 3
Spread frosting over cupcakes and sprinkle with extra coconut.
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