250 g butter, at room temperature, chopped
1 cup caster sugar
1 teaspoon vanilla extract
1 ½ cups self raising flour
1 tablespoon cocoa powder
100 g dark chocolate, chopped
1 tablespoon butter
⅓ cup thickened cream
125 g butter, softened, chopped
½ cup icing sugar
200 g shredded coconut
3 tablespoons strawberry jam, warmed
Preheat oven to 160C. Line a 1/3 cup-capacity cupcake pan with patty cases.
In a medium bowl beat butter, sugar and vanilla extract together until light and fluffy with an electric mixer. Beat in eggs, one at a time, until well combined.
Alternately, mix flour and cocoa powder sifted together and milk, into the batter, stirring until combined.
Add heaped tablespoonsful of mixture to the prepared patty cases. Bake for 18 – 20 minutes until risen and firm to the touch. Allow to cool in the pan for 5 minutes, before transferring to a rack to cool completely.
Combine chocolate and tablespoon of butter in a small saucepan over a low heat. As mixture begins to melt, add cream slowly, stirring constantly, until mixture thickens. Remove from heat and allow to cool.
Add remaining butter to a small bowl and sift over icing sugar. Using an electric mixer beat until light and fluffy. Add cooled chocolate mixture to icing and beat until well combined.
Cut tops from cupcakes. Add warmed jam to a piping bag and pipe into cupcakes. Place tops over jam and spread thickly with chocolate icing. Place shredded coconut in a shallow dish and roll each cupcake in coconut to coat.