Chocolate Coconut Cupcakes with Nutella Icing

Image © Onykahonie

It was 9 year old Miss Kahonie's turn to bake this weekend and she decided she wanted to make some chocolate fairy cakes. Whilst browsing my favourite blogs this week, I happened to notice that Cass from the Frugal Family had started up a cooking with kids linky, which sounded like a great idea to get involved with. I also spotted her recipe for Nutella frosting and thought that sounded rather yummy.

Both Miss Ony and Miss Kahonie love baking and have been cooking with me since they were able to stand up and hold a spoon! They especially like baking anything with chocolate. If that includes icing as well, they like it even more; The only thing they like even better, is an iced, chocolaty confection with extra added chocolaty-ness!

This cupcake/fairy cake recipe includes all of their top baking requirements!

Miss Kahonie used a basic fairy/sponge cake recipe (100g each of sugar, butter and SR flour, plus 2 eggs and a tsp of vanilla extract).

For chocolate coconut cupcakes, she removed 2 tbsp of the flour and replace with 2 tbsp of sieved cocoa powder and added 25g/1oz dessicated coconut.

She decided to use the all in one method in the food processor, and mixed all the ingredients together until blended.
She spooned the mixture into a greased bun tin (you could use cake cases in a bun tin, or divide between 2 greased and lined 18cm/6" sandwich cake tins)
She then baked them for 10-15 minutes (20 minutes for sandwich cakes) at 180 C/Gas 4 or until they were firm to the touch.

Nutella butter icing:

• 50g/2oz softened butter/vegetable spread
• 75g/3oz icing sugar
• 3 tbsp Nutella
• 1 tbsp sieved cocoa
• ½ tsp  vanilla extract
• A drop of boiling water if needed

Miss Kahonie creamed the softened butter and Nutella together.
She added the vanilla extract, icing sugar and cocoa, and mixed well.
(If needed, add a drop of boiling water and mix until you have a smooth, spreadable icing)

She then tasted the icing (just to make sure it was yummy enough!) before spreading onto the top of each cake.
Next, she scraped out the bowl and licked the spoon! Finally, she topped each cake with a chocolate button.

Image © Onykahonie

Suitable for freezing.

Alternatives: Add any other ingredients you like to the basic sponge mix instead of the coconut eg: 50g chocolate chips, raisins, chopped dried apricots, pecans, glace cherries, chopped fudge etc.

Swap the Nutella in the icing for 1 tbsp strong coffee, orange juice (plus grated orange zest), lemon juice (plus grated lemon zest).