Coffee-Coconut Cupcakes

 

Ingredients:

150 mL sugar
1 egg
75 g (80 mL) cooking oil
2 tsp baking power
2½ tbsp plain flour
125 mL coconut milk
1½  tbsp soluble coffee powder
2 tbsp dessicated coconut powder

Topping

25 g dark chocolate, melted on double boiler
Some chocolate rice
Some dessicated coconut powder

Method:

Preheat oven to 180 °C.

Line 8 foil cupcake molds with a paper mold each; set aside.

Dissolve coffee powder in coconut milk; set aside.

In a deep bowl, beat egg with sugar till thick, pale and fluffy.

Pour-in oil, beat to incorporate.

Sprinkle-on flour and baking powder and fold into homogenous batter.

Stir-in coffee flavored coconut milk and whisk thoroughly to mix.

Stir-in dessicated coconut powder.

Pour batter evenly into the prepared molds, place on baking tray, bake for 25-30 minutes, or until a toothpick inserted into the middle of cake comes out clean.

Remove from oven.

Pour-on pre-melted chocolate on top of each cupcake the sprinkles-on immediately with chocolate rice and coconut powder.

Serves 8.