Back to the country cakes, today we are moving continents, over to South America. Two very important ingredients in Bolivian Cuisine are chocolate and coconut, and as these make a brilliant duo, it seemed to be a easy combination to do. Therefore these chocolate coconut cupcakes were born. They are very quick to make and really hit the spot when you just need that chocolate fix!
To be really authentic, these cupcakes should be made with top quality chocolate and coconut, and the best cocoa powder you can afford. However, it will also taste good when made with good quality chocolate and dessicated coconut, so whatever you have will do!
Chocolate and Coconut Cupcakes
- 8oz butter
- 8oz caster sugar
- 4 eggs
- 8oz self raising flour
- 2 tbsp cocoa powder
- 2oz dessicated coconut
- 1 tsp vanilla essence
- 300g dark chocolate
- 300g double cream
- 2 tbsp dessicated coconut, to decorate.
Preheat the oven to gas mark 5 and line a cupcake tray. Cream together the butter and sugar before adding in the eggs and mixing well. Add the rest of the dry ingredients and beat well, before finally mixing in the vanilla essence. Spoon in the cupcake liners and bake for 30 minutes until risen and firm. Remove from the oven and cool for 10 minutes before removing the cupcakes. Allow them to cool completely on a wire rack.
Make the chocolate ganache by melting the chocolate in a bain-marie and then stirring in the double cream. Once completely combined, leave to cool in the fridge for at least 30 minutes until thickened.
Spoon a small amount of ganache onto each cupcake, and swirl slightly with the spoon. Sprinkle the top of each cupcake with extra dessicated coconut. Store in the refrigerator once iced and eat within 3 days.