• 100g plain flour
  • 55g cocoa powder
  • 1 tsp baking powder
  • Pinch of salt
  • 2 large eggs
  • 90g brown or demarera sugar
  • 60g caster sugar
  • 2 tsp vanilla extract
  • 115g butter melted
  • 120g coconut milk
  • 100g icing sugar
  • 1 1/2 tsp butter
  • 2 tbsp dried coconut flakes


  • STEP 1
    Preheat oven to 180 degrees celsius, line 12 hole cupcake tin with cases.
  • STEP 2
    Whisk together flour, cocoa powder, baking powder and salt.
  • STEP 3
    In a larger bowl whisk egg, sugars, vanilla, melted butter and the 120g of the thickest yoghurt part of the coconut milk.
  • STEP 4
    Fold the dry ingredient mixture into the wet ingredients.
  • STEP 5
    Fill paper cases at least 2/3 full of cupcake mixture and bake for 15-20 minutes or until a skewer when stabbed into the cupcake comes out clean.
  • STEP 6
    Allow the cupcakes to fully cool and meanwhile make the icing. Add the 1 1/2 tsp of butter and icing sugar into a bowl and mix together. Pour in enough coconut milk to get your desired icing consistency and mix well.
  • STEP 7
    Spread icing upon cooled cupcakes and top with coconut flakes. (You can also mix the coconut with extra brown sugar if desired. This is shown in the photo.)
  • STEP 8
    Allow the icing to set in the fridge and then enjoy your cupcakes!

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