- Eggs 2 large • 130 kcal
- Flour 1 cup
- Baking powder ¾ teaspoon • 156 kcal
- dry grated coconut ½ cup unsweetened
- Salted butter ¼ cup, softened
- Powdered white sugar 1/3 cup
- Coconut milk ¼ cup unsweetened
- hazelnut and cocoa cream 4 tablespoons
This recipe of chocolate filled cupcakes is so addictive and delicious that you won’t be able to resist it! It is very light on sweetness and is a wonderful dessert without being too sweet. You can pipe the cream into cupcakes while they are still warm so that the chocolate decadence spreads into the cupcakes.
Beat the eggs for 5 to 7 minutes or until they are frothy and slightly firm.
In another bowl, cream butter with sugar until fluffy in texture. Add flour, baking powder, coconut, and beat it all until well blended. Add milk and beat for another 2 minutes. Preheat the oven to 175 degrees C and line a muffin tray with paper liners.
Add the beaten egg to this mixture and beat it all for another minute. Fill the paper liners with the batter until ¾th full and then bake for 10 minutes.
Cool slightly and then pipe hazelnut cream into the center of the warm cupcakes at the top. Serve and enjoy!
You can even use regular milk instead of coconut milk.
Nutritional information (per serving): 201 Calories, 12.4g Total fat (5.8g Saturated fat, 0.6g Polyunsaturated fat, 3.6g Monounsaturated fat), 49.7mg Cholesterol, 206.3mg Sodium, 38.2mg Potassium, 18.5g Total carbohydrates (0.9g Dietary fiber, 8.3g Sugars), 3.5g Protein