Choc-Coconut Cupcakes

This should appeal to many people. The coconut isn't so full on like drinking from the reef tan oil bottle, but it's there enough to please lovers of coconut. Not quite a bounty bar or Raffaello, but more on par with the humble Lamington - with more chocolatey goodness.

WARNING: Not suitable for messy children (or a lady-child like me) if you desire a clean floor and furniture! These babies are crumbly to the max!

CHOC-COCONUT CUPCAKES

Beat together 1/2 block butter and 1 cup caster sugar.

Add 2 eggs and 1 teaspoon of coconut essence.

In a separate bowl, combine 1 and 1/4 cups self-raising flour, 1/4 cup cocoa and 1 cup dessicated coconut.

Alternate the addition of the flour mixture with approximately 1 cup of cream.

Gradually add the cream until you get the consistency of chocolate mousse. 

You may not need all the cream.

It's not worth licking the batter - it's got that bitter baking powder taste. Believe me, I tried it.

Bake at 160 C for about 20 minutes.

Once cool, get to work on the easy-peasy icing!

Beat together 1/2 block soft butter with 1 cup of icing sugar and 2 tablespoons cocoa.

Spread your cupcakes with the icing and finish with a sprinkling of coconut.

Be prepared for the delicious crumbly mess! Having a small animal underneath you helps too.