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White Chocolate and Coconut Cupcakes – The Baking Duck

White Chocolate and Coconut Cupcakes

I have been seeing cute Easter cupcakes everywhere and I decided I want to do some. I had a little look in the cupboard to see what I had, I saw the bag of coconut and thought that it could be used as a nest on my cupcakes.

Then I just had to decide what else I wanted to do with the cupcakes and this time of year you just see milk chocolate everywhere, not many white chocolate Easter eggs around, so I decided to do these cupcakes as I liked the idea of white chocolate and coconut together. We already know that coconut and milk chocolate go well (Bounty).

I must admit that I was slightly aware that combination may not go well and could ruin these cupcakes, but I thought I will never know unless I do them. I was totally wrong; these cupcakes were not ruined one little bit in fact they were good. The sponge tasted incredible.

If you like coconut like me then these cupcakes are perfect and make the perfect little nests if I do say so myself. I topped the cupcakes with a mixture of M&M eggs, Mini Eggs and Milkybar Eggs.

White Chocolate and Coconut Cupcakes

Course Snacks
Keyword Cakes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 cupcakes



  • 3 medium eggs
  • 100 ml milk
  • 1 tsp vanilla extract
  • 175 g Light brown muscavdo sugar
  • 100 g desiccated coconut
  • 200 g self-raising flour
  • 50 g melted butter
  • 100 g white chocolate melted


  • 100 g white chocolate melted
  • 200 g unsalted butter
  • 300 g icing sugar
  • 25 g shredded coconut


  • Line a 12-hole muffin tin with paper cases and heat oven to 180C/160C fan/gas 4. Whisk together the eggs, milk and vanilla until combined. Then add the sugar, coconut and flour in a bowl and mix. Add the whisked egg mixture, melted butter and chocolate, then stir together until smooth.
  • Add the whisked egg mixture, melted butter and chocolate, then stir together until smooth. Then using an ice cream scoop, fill the cakes until about three quarters full.
  • Bake for 18-20 mins on a middle shelf until golden and a skewer poked into the middle comes out clean. Cool the cakes on a wire rack
  • Add the icing sugar, butter and white chocolate to a bowl and mix until fully incorporated. Then using a spoon, pile the icing on top the cakes to make the nests.
  • Then roll the cupcakes in the coconut roughly until roughly coated. add your mini eggs to the top and enjoy.

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