Raffaello Cupcakes

These Raffaello Cupcakes are a must for every coconut lover. The coconut, almond, and white chocolate flavour create a heavenly combination!

For the dough
For 12 cupcakes

• 200 g flour (1 2/3 cups)

• 125 g sugar (2/3 cup)

• 125 g butter, at room temperature (1/2 cup + 1 tbsp)

• 150 ml canned coconut milk (2/3 cup)

• 2 eggs

• 1.5 tsp baking soda

• 30 g desiccated coconut (1/3 cup)

• Pinch of salt

For the cream cheese frosting:

• 300 g powdered sugar (2 1/2 cups)

• 100 g butter, at room temperature (7 tbsp)

• 220 g cream cheese (8 oz)

• 100 g white chocolate (3.5 oz)

• 1 tbsp canned coconut milk

• 1/2 teaspoon vanilla extract or grated vanilla

• 1/2 teaspoon almond extract

• 30 g desiccated coconut (1/3 cup)

For garnish:

• 12 Raffaello pralines

• Optional: extra desiccated coconut

Method

1. Preheat your oven to 180°C (350°F).

2. In a large mixing bowl, add 200 g flour, 1.5 tsp baking soda, 125 g sugar, 125 g butter (at room temperature), 150 ml canned coconut milk, 2 eggs, 30 g desiccated coconut, and a pinch of salt. Beat on low speed until roughly combined. Then increase the speed to high and beat for about 2 minutes until a smooth dough forms.

3. Evenly spread the dough into 12 muffin moulds. Bake on the middle oven rack for 25 minutes. Allow the muffins to cool down fully.

4. To make the cream cheese frosting, add 300 g powdered sugar and 100 g butter (at room temperature) to a large mixing bowl.

5. Place a small bowl in a saucepan. Pour enough water into the saucepan to reach one-third of the way up the bowl. Add 100 g white chocolate along with 1 tbsp canned coconut milk to the bowl. Bring the water to a boil to melt the chocolate, stirring regularly until a smooth mixture forms. Alternatively, you can melt the chocolate in the microwave on low heat, stirring throughout.

6. Add 220 g cream cheese to the melted chocolate and mix well. Add this cream cheese-chocolate mixture to the bowl with the powdered sugar and butter.

7. Add 1/2 teaspoon vanilla extract, 1/2 teaspoon almond extract, and 30 g desiccated coconut. Use a hand mixer on low speed to combine all frosting ingredients. Once roughly combined, beat on high speed for 2 minutes until a creamy texture forms. Place the frosting in the fridge for 10-15 minutes to firm up.

8. Use a piping bag or a knife to spread the frosting onto the cooled muffins. Press one Raffaello on top of each cupcake. Optionally, sprinkle the cupcakes with more desiccated coconut if desired.

9. Place the cupcakes in the fridge for about an hour to let the frosting set.

Enjoy!

Let me know if you have made this recipe and leave your comments below. You can find the reel to this and many more recipes on my Instagram page.