Raffaelo Cupcakes

Ingredients for 16 servings:

• 250 g flour
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 150 g dark chocolate
• 100 g butter
• 2 eggs
• 200 g sugar
• 1 tsp vanilla extract
• 100 ml coconut milk
• 100 ml milk
• 16 pieces of confectionery, (Raffaelo)
• 400 g powdered sugar
• 200 g chocolate, white
• 125 g butter
• 80 ml coconut milk
• 1 tsp vanilla extract
• some food coloring, red
• some chocolate decoration sugar sprinkles, decorative pearls

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Chocolate Coconut Kiss Cupcakes

FOR THE BATTER: In a bowl, mix the flour with the baking powder, baking soda, and salt. Preheat the oven to 175°C. Melt the butter and chocolate in a saucepan over hot steam or in the microwave. While stirring, add the eggs and sugar. Then stir in the milk, coconut milk, and vanilla extract. Place the paper baking cups in a muffin tin or place 16 x 2 baking cups on a baking tray. Crumble the Raffaelos, removing the almonds. Then fold the Raffaelos crumbs into the batter. Alternatively, you can put whole Raffaelos in the cupcakes as a little surprise. To do this, fill the cups halfway with batter, place the Raffaelos in, and fill them with the remaining batter. But don’t fill them all the way to the top, or they’ll be too big and collapse. Now put them in the oven. They should be done after about 20 minutes. Let the cupcakes cool completely before decorating. FOR THE FROSTING: For the frosting, melt the butter and white chocolate together. Let cool briefly, then whisk together the coconut milk, vanilla extract, a pinch of salt, and food coloring, if desired. Pour the mixture into a bowl with the powdered sugar and mix with a hand mixer until smooth. Now pipe the frosting onto the cupcakes using a piping bag. Add the finishing touches with some sugar sprinkles, decorative pearls, chocolate decorations, or coconut chips.