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Coconut Raffaello Cupcakes Tender coconut cupcakes, filled with a whole coconut Raffaello chocolate, and topped with a fluffy mountain of coconut and a final Raffaello for extra indulgence!

Hello everyone, its been a while! It seems like a long time since I shared a recipe, and I have no real excuse, except life and wedding planning have rather got in the way. We get married in less than a month, and wedding planning and preparation is currently pretty all consuming. We’re now back in the UK working away at wedding crafts, meeting suppliers and catching up with family and friends. Every day seems packed full of tasks, slowly ticking off items on a seemingly endless to-do list. We’ve had photo shoots, and tasted wine, and last weekend I was whisked away on a surprise hen weekend in Edinburgh. Its an exciting, busy, hectic, wonderful time, but it leaves very little time for baking and blogging! As a result, I’ve had this recipe waiting for you for a while. After a weekend of indulgence (including the biggest afternoon tea you’ve seen in your life!) with my hens, I’ve got cake on the brain, and this recipe is too delicious to wait any longer to share!

Its a recipe for a summery cupcake. Perfect for taking along to finish off a barbecue, or eating as part of a picnic. Although their snowy peaks, and fluffy, coconut tops may look wintery, the coconut taste is pure summer for me. These cakes pack a real coconut punch. The cupcakes are made with both coconut milk and desiccated coconut. They’re topped with a coconut buttercream and more desiccated coconut, and filled with a whole Raffaello chocolate.

Raffaello are little treats from the makers of Fererro Rocher. They’re made up of coconut coated spherical wafers, filled with a milk cream and a whole almond. I love the mixture of textures. The smooth crunch of the almond, the crisp wafer, the creamy filling, and the flakey coconut. These textures are delicious hidden inside a cupcake.

Bite through the tender sponge, slightly chewy from the desiccated coconut, and then through the wafer to the smooth, creamy filling. You could, if you like, just leave them topped with the pillowy coconut buttercream, but personally I like the indulgence of one extra unwrapped Raffaello sat regally on top! – because the Raffaello aren’t made with chocolate, there’s no need to put them into the freezer before making the cakes; they’re not going to melt in the oven.

– recipe makes 6, but is easily doubled.
 


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