150g firmly packed brown sugar
25g cocoa powder
75g self raising flour
75g plain flour
25g dessicated coconut
125g butter, melted
1 egg
80ml milk
For the chocolate buttercream:
70g butter
1 tbsp milk
120g icing sugar
2 tbsp cocoa powder, sifted
Preheat the oven to 160'c and line a 6 hole muffin tin with cupcake liners.
Sift the sugar, cocoa and flours in a large bowl, then stir in the coconut, butter, milk and egg. Divide the mixture between the cupcake liners and bake for 35 minutes. Stand in the tins for 5 minutes then put on a wire rack to cool completely.
To make the buttercream beat the butter, milk, icing sugar and cocoa powder in a large bowl with an electric mixer until light and fluffy, then frost each cupcake.
I made these for Women's Day there was a vintage tea party in town which my mum helped organise and I took these down, they were lovely, very rich and chocolatey.
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