- 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!
