Coconut and Chocolate Cupcake

posted in: Cupcake Recipes | 1

Prep and cook time: 55 minutes

Makes: 12 cupcakes



175g | 6 oz | ¾ cup butter

200g | 7 oz | 1 cup caster (superfine) sugar

1 tablespoon vanilla extract

225g | 8 oz |2 cups plain (all-purpose) flour

2 tablespoon baking powder

125 ml | ½ cup natural (plain) yoghurt

175g | 6oz | 2 cups desiccated (flaked) coconut


To decorate

175g | 6 oz | 1 ¼ cups icing (confectioners’) sugar

1 tablespoon hot water

75g | 2 ½ oz | 1 cup desiccated (flaked) coconut

Red and white chocolate beans or Smarties



  • For the cupcakes, heat the oven to 180 degree Celsius and place paper cases in a 12 hole cupcake tin.
  • Cream the butter and sugar in mixing bowl until soft and light. Beat in the eggs, one at a time, then stir in the vanilla. Sift in the flour and baking powder and stir until incorporated. Add the yoghurt and coconut and stir until blended.
  • Spoon the mixture into the paper cases and bake for 25-30 minutes until golden and springy to the touch. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.
  • For the decoration, sift the icing sugar into a bowl and gradually stir in the hot water until the mixture is the consistency of cream.
  • Spread a thin layer on top of each cake and sprinkle with coconut. Place 1 or 2 chocolate beans on top of each cake.


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