Coconut Cupcakes With Chocolate Fudge Frosting

Makes 12 cupcakes

Ingredients:

Cupcakes:

1 cup sugar
2/3 cup butter - softened
4 tbsp coconut oil
1 3/4 cups all purpose flour
1 tsp vanilla extract
1 tsp coconut extract
1 handful of desiccated coconut
1 tsp baking powder
pinch of salt

Frosting:

4 oz dark chocolate
2 cups icing sugar
1 cup softened unsalted butter
2 tbsp cocoa powder
splash of milk (if needed)

Directions:

Cupcakes:

Preheat oven to 340 F

Beat together the sugar, butter & coconut oil until light, creamy & pale.

In a separate bowl, sift the flour, baking powder & salt.

In a separate bowl, whisk up the eggs for a minute until light and fluffy.

Alternate adding1/2 of the egg mixture & 1/3 of flour mixture until incorporated.

Add in the vanilla extract & coconut extract.

Spoon the batter into cupcake liners.

Place in oven & bake for about 20 minutes, or until they spring back when touched.

Leave to cool for at least an hour before frosting.

Once cooled, level off the tops using a serated knife creating a flat base for the frosting.

Frosting:

Melt the chocolate whichever way you prefer (I like to zap mine the microwave in 30 second intervals) & leave to cool.

Sift the icing sugar & place in a bowl with the butter. Whisk together until very pale, light and creamy.

Once the chocolate has cooled, pour into the butter and icing mix, along with the cocoa powder (sifted) & mix until throughly combined.

Add a splash of milk, if it looks too thick.

Place in a piping bag & pipe however you like.

If not piping straight away, keep in the fridge & remove it at least an hour before using.