by Katherine Walton on May 18, 2022 12 Comments
There is something irresistibly delicious about chocolate and coconut. These mini cupcakes are the perfect bite size of moist chocolate cake with just the right amount of coconut. Top them up with my smooth Coconut Buttercream that is not too sweet with a subtle hint of coconut.
Watch my full Step by Step How to Video Below.
-110 grams (1/2 metric cup) of caster sugar
-50 grams (1/3 metric cup) of plain flour
-20 grams (2 tablespoons) of corn flour
-40 grams (1/3 metric cup) cocoa powder
-30 grams (1/3 metric cup) desiccated coconut
-1/2 teaspoon of baking powder
-1/8 teaspoon of baking soda
-75 grams salted butter (room temperature)
-2 large eggs (room temperature)
-65 ml (1/4 metric cup) of sour cream
-40 ml (two 20 ml tablespoons) of coconut milk
-1 teaspoon of vanilla extract
I use Dutch Cocoa powder in this recipe. You may replace with a different cocoa powder, however the flavour and richness in the chocolate flavour may change.
You may substitute sour cream with buttermilk.
Please note that I provide all ingredients in grams where applicable. I also provide the measurements in METRIC cup measurements. Be aware that cup measurements vary in different countries. Therefore, I highly recommended the use of food scales to measure ingredients to achieve exactly what the recipe intends.
Caster Sugar is also known as super fine granulated sugar. Not to be confused or replaced with icing sugar also known as powdered sugar.