58. Coconut Choc Chunk Cupcakes

These were made to fill a complete and utter craving I had for chocolatey goodness without just eating the whole bar in one go. They’re so quick and easy to make, I made them on my work from home lunch break! They went down pretty well and didn’t exactly last long!

Makes 12 cupcakes

Ingredients

• (6oz) butter, room temperature

• (6oz) golden caster sugar

• (6oz) self-raising flour

• 3 eggs

• (2oz) desiccated coconut

• (4oz) dark chocolate chunks

• pinch of salt

• 1/2 tsp vanilla extract

Method

1. Preheat the oven to 180C and line a cupcake tray.

2. Cream together the butter and sugar until light and fluffy.

3. Add in the flour and then the eggs until well combined.

4. Mix in the coconut, chocolate, pinch of salt and vanilla and mix until well distributed.

5. Divide evenly into the cupcake cases (I found a heaped tablespoon was about right).

6. Bake for 22-25 minutes until risen, golden and a skewer comes out clean.

7. Leave to cool and enjoy!

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