Chocolate Coconut Cupcakes with Coconut Frosting

This morning I ran intervals and I did tuck jumps, walking lunges, skipping, squats and 20 minutes on the bike. My legs deserve a Chocolate Coconut Cupcake with Coconut Frosting.



Chocolate Coconut Cupcakes with Coconut Frosting
Makes 12

For the Cupcakes:

330g cake flour

30g cocoa powder

400g caster sugar

1 cup water

1 cup light coconut cream

2/3 cup grapeseed oil

1/4 teaspoon vanilla extract

2 tablespoons white vinegar

For the Coconut Frosting:

115g unsalted butter, at room temperature

1/1/2 cups icing sugar

1 tablespoon vanilla extract

1 teaspoon coconut extract

1-2 tablespoons light coconut cream

1/4 cup shredded sweetened coconut

1/4 cup dried coconut shards, toasted

Make the Cupcakes:

Preheat the oven to 180 degrees C and line a 12-hole muffin pan with paper liners.

In a large bowl, whisk the flour, cocoa and sugar together to combine and get rid of any lumps. 

In a separate bowl, whisk together the water, coconut cream. grapeseed oil, vanilla and vinegar.

Pour the wet ingredients into the dry ingredients and stir them until just combined.

Using an ice cream scoop, scoop the batter into the prepared pans and bake for 22-25 minutes, until a skewer inserted in the centre of a cupcake comes out clean. Remove to a wire rack to cool completely.

Make the Coconut Frosting:

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until smooth. With the mixer on low, slowly add the icing sugar. Once the icing sugar is incorporated, turn the speed up to medium and add the vanilla extract and the coconut extract. Beat for a further 2-3 minutes, until the frosting is fluffy. Add the coconut cream and whip again. Add the shredded sweetened coconut and fold through the frosting.

Spread the frosting on top of the cupcakes and then sprinkle with the toasted coconut shards.