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Pre-heat the oven to 180C. Place 9 cupcake cases into a cupcake tin.
Into a mixing bowl, place the caster sugar, egg, egg yolk, vanilla essence and melted butter. Beat for 5 minutes with an electric mixer until pale and creamy. Mix in the plain flour, baking powder and salt until you can no longer see the flour. Finally, stir in the coconut milk.
Divide the batter between the cases until they're 3/4 full. Bake the cupcakes at 180C for 18-20 minutes until risen and golden. Let the cupcakes cool on a wire rack for 10 minutes.
In a small bowl, whisk together the coffee granules, hot tap water and condensed milk.
Cut out a circle in the middle of each cupcake and take out the middle. Prick the cupcake all over with a fork or toothpick. Brush or dunk the cupcake into the coffee condensed milk. Spoon a little Nutella into the middle. Dunk the lid into the coffee too and press over the Nutella in the middle. Repeat with the rest of the cupcakes before chilling in the fridge for 20 minutes.
Whisk the coconut cream, mascarpone cheese and double cream until you get stiff peaks. Add in the icing sugar and vanilla essence. Whisk until well combined.
Pipe or spread the mascarpone whipped cream over the chilled cupcakes. Dust the tops with cocoa powder. Serve!