Chocolate and Rum Cupcakes with Coconut Frosting
Cupcakes
4 eggs
50g brown sugar
50g castor sugar
125g plain flour
½ teaspoon baking powder
50gm melted butter
75g chopped dark chocolate
1 tablespoon cocoa powder
Pre-set oven to 180oc.
Melt the butter and remove from heat and add the chocolate. Stir until the chocolate has melted.
Whisk the eggs and sugars together until doubled in volume.
Sift the flour, cocoa and baking powder and fold into the egg mix.
Fold in the chocolate and butter.
Line a muffin tin with muffin cases and fill ¾ full with the mixture.
Bake for 15-20 minutes.
Cool on a wire rack.
Frosting
50g desiccated coconut
100g soft butter
200g cream cheese
50g icing sugar
1 tablespoon dulce de leche (banoffee toffee available in plastic containers, tins and jars in supermarkets or delis)
Spread the coconut onto a baking sheet and toast in a 180oc oven for 5 minutes or until golden brown. Cool.
Whisk all the ingredients together with the coconut.
Pipe onto the cupcakes.
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