Raffaello Cupcakes
Difficulty level: Medium
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Whether you're looking for a cute Christmas cupcake or a sophisticated cupcake, these decadent treats will fit any season.

What makes these cupcakes truly decadent is the white chocolate Swiss meringue buttercream. Don't worry, it's not as complicated as it sounds. This buttercream is so silky and not as sweet as the more traditional buttercreams. You get a delicate taste of white chocolate that pairs beautifully with the coconut cupcakes.

Prep Time
15-20 minutes
Cooking/Baking Time
18-20 minutes

For the cupcakes

2 oz. unsalted butter, softened
3 oz. caster sugar
5 oz. self-raising flour
1 tsp. baking powder
1/4 pt. coconut milk
1/2 tsp. vanilla extract
1 egg

For the white chocolate Swiss meringue buttercream

2 eggs whites
5 oz. white granulated sugar
4 oz. unsalted butter, softened and cut into small chunks
2 oz. white chocolate, melted and left to cool at room temperature

For the toppings

6 Raffaellos
1 tbsp. desiccated coconut

  1. Preheat the oven to 180º Celsius, and line a muffin tray with cupcake/muffin sized paper cases.
  2. In a mixing bowl, cream the sugar and butter together for about 5 minutes or until pale and fluffy.
  3. Sift in together the flour and the baking powder, then add the milk and vanilla extract. Mix until you have a smooth thick batter.  Add the egg and continue to mix until everything is fully incorporated scraping the sides and bottom of the bowl as you go. 
  4. Fill the paper cases with batter until about two-thirds full.
  5. Bake the cupcakes for 18-20 minutes or until a toothpick comes out clean after being inserted into some of the cupcakes. Once baked, remove from the oven and leave to cool completely on a wired rack.
  6. In the meantime, make the frosting by placing a medium-sized heatproof bowl over a pan of simmering water. (Make sure the bowl is not in direct contact with the water).
  7. Next, add the sugar and egg whites into the bowl and whisk until the mixture increases in volume and the sugar has completely dissolved.
  8. Pour all of the meringue mixture into another bowl. Use an electric whisk to whisk the mixture until it triples in volume and forms stiff peaks. Check to see if the meringue mixture is at room temperature then beat in the butter with the whisk adding a little at a time until you get a silky and glossy consistency. Next, gently fold in the white chocolate until fully combined
  9. Using a piping bag fitted with a Wilton 8B tip, pipe the buttercream on to the cupcakes using circular motions. Sprinkle a little of the desiccated coconut on top of each cupcake then garnish with a Raffaello.
  10. Enjoy!

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