Choc Cherry Coconut Cupcakes

Choc Cherry Coconut Cupcakes

You will need:

  • 470g pkt Betty Crocker® Chocolate Cupcake Mix
  • 2/3 cup water
  • 60g butter, melted
  • 2 eggs, lightly beaten
  • 1 cup desiccated coconut
  • 55g chocolate, cherry and coconut bar, chopped
  • 55g chocolate, cherry and coconut bar, cut into shards, extra
25 Mins

Follow these basic steps

  1. Preheat oven for 10 minutes at 180°C/350°F (160°C fan-forced oven). Line a 12-cup regular (1/3 cup) muffin tray with cupcake cases.
  2. Beat Cake Mix, water, butter and eggs in a medium bowl with electric mixer on LOW speed for 30 seconds, then on MEDIUM speed for 2 minutes. Stir in coconut and chocolate bar. Divide batter evenly between the 12 cupcake cases.
  3. Bake for 14-18 minutes or until tops spring back when lightly touched in centre. Cool for 5 minutes in tray. Gently remove cupcakes from tray and cool on a wire rack.
  4. Snip corner of Chocolate Ready-to-Spread Frosting sachet and spread frosting evenly over each cupcake. Decorate with extra chocolate bar shards.

* Australian Standard Measuring Cup used.