Cupcake Week Day 5 - Chocolate, Coconut & Cardamom Cupcakes

Hello All! For the last blog of cupcake week the Devnaa team thought that we'd quite like to base a cupcake on one of our signature chocolates - chai masala has been done before (by us and many others!), pisatchio and saffron.... Well, we did the pistachio thing on day 1 and so - Coconut & Cardamom it was! Yes we've used coconut icing on our gingerbread cupcakes (day 2) but this is a full on, chocolate cupcake with coconut filling (baked inside, not poured in after!) and coconut and cardamom icing, topped of course with a Devnaa Coconut & Cardamom Signature Caramel. We hope you like it as much as we do :)

Chocolate, Coconut & Cardamom Cupcakes (makes 12)

Ingredients for Filling:
100g Cream Cheese
25g Fine Desiccated Coconut
25g Caster Sugar

Method

• Simply beat the cream cheese until smooth, beat in the desiccated coconut and sugar until well mixed and leave aside until needed

Ingredients for Chocolate Sponge:
200g Butter
200g Sugar
1 tsp Vanilla Extract
2 Eggs
150g Self Raising Flour
50g Cocoa Poder
100ml Soured Cream

Method:

• Pre heat oven to gas mark 4/180C/350F and linbe a cupcake tin with cases
• Cream the butter and sugar until white and fluffy
• Beat in the vanilla extract
• Scrape down the sides of your bowl and beat in the eggs one by one until you have a smooth mixture
• Sift together the flour and cocoa powder and then slowly beat into the creamed mixture a little at atime, adding the soured cream as and when you need it until you have used all the dry ingredients and the batter is of a smooth and creamy dropping consistency
• Divide half of the batter between all 12 cupcake cases
• Now, using a teaspoon, divide the coconut filling between all 12 cupcakes, carefully placing it in the center of each cake
• Top the filling in each cake with the remaining chocolate batter and then bake for about 20 minutes or until a toothpick comes out clean
• Cool completely on a wire rack.

Ingredients for Coconut & Cardamom Buttercream:
200g Butter
350g Icing Sugar
4 tblsp Coconut Powder
1/2 tsp Coconut Extract (if you have it otherwise add more coconut powder until the taste is right for you)
1/4 tsp Powdered Cardamom (grind it up as fine as you can - nobody wants to bite on a stony chunk, it can be really bitter!)

Method:

• Beat the butter until soft and creamy and then beat in the cardamom and extract (if using)
• Sift together the icing sugar and coconut powder and gradually beat into the butter, ensuring your icing remains smooth and creamy
• Add a little more coconut powder if required and then swirl onto each cupcake
• Top with a Devnaa Coconut and Cardamom truffle if you wish!
• Enjoy :)