These lamington cupcakes are yummy and an inspired twist on a kiwi favourite! They are the perfect addition to any autumn picnic but would be equally impressive served at a high tea – Mother’s Day is coming up next month so maybe keep these in mind. I made these cupcakes using my go to chocolate cake/cupcake recipe but if you have a go to trusty chocolate cupcake recipe of your own feel free to use that.
And if these delicious treats aren’t enough for you keep an eye out for the replay of New Zealand’s Hottest Home Baker on Food TV, screening at 12.30pm, 4.30pm and 8.30pm on Saturday’s from April 5!
1 cup sugar
2 tablespoons cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1 ½ cups flour
½ cup milk
150g butter, melted
1 teaspoon vanilla essence
Pinch of salt
½ cup boiling water
250g dark chocolate
18 teaspoons raspberry jam
1-2 cups long thread coconut
Pre heat your oven to 180°C
Place all ingredients in a bowl EXCEPT the water.
Add water to all the other ingredients and mix. Once you have a nicely combined batter place batter into 18 cupcake papers.
They should take about 10 minutes but you will know they are ready when they spring back to the touch and a skewer can be inserted and removed cleanly, remove and set aside to cool once baked.
***While you are baking your cupcakes you can make up your dark chocolate ganache. To make the ganache you need to place your cream and chocolate in a heatproof bowl and place it over a pot of simmering water (making sure that the simmering water doesn’t touch the bottom of the bowl). Leave for 1-2 minutes before stirring slowly with a whisk, continue to stir until you have a combined, glossy chocolate mixture.
Refrigerate until it is spreadable (2-3 hours).
Once completely cool use a cupcake corer or your teaspoon measure to scoop out the middle of each cupcake, set the cupcake top aside.
Fill each of your holes with a teaspoon of raspberry jam and replace the top, this will enable you to spread your ganache without getting jam in it.
To decorate use a palette knife to spread a thick layer of chocolate ganache over each cupcake.
Sprinkle the coconut on top of each cupcake, gently pressing it on if needed so the whole top is covered.
I topped mine with little red hearts, but I have seen these with fresh raspberries when in season (which I imagine would be fab).
*** You can make your ganache ahead of time, it will keep in an airtight container in the fridge for up to 2 weeks.