coconut mocha cupcakes

Ingredients: 

for the cupcakes: 

1 3/4 cups plain flour 

2 cups sugar 

3/4 cups unsweetened cocoa powder

1 tsp baking powder

2 tsp bicarbonate soda 

1 tsp salt 

1 cup buttermilk, shaken

1/2 cup vegetable oil 

2 eggs 

1 tsp vanilla extract 

1 cup freshly, brewed hot coffee

for the mocha buttercream: 

2 cups unsalted butter 

2 tsp vanilla extract 

pinch of salt 

2/3 cup unsweetened cocoa powder 

5 cups icing sugar 

3-5 tbsp cold coffee

for the garnish: 

1 1/2 cup coconut, lightly toasted. 

Method: 

for the cupcakes: 

1. preheat oven to 180 degrees C. line a muffin tin with muffin cases 
2. sift the flour, sugar, cocoa, baking powder, bicarb of soda and salt in a bowl. 
3. in another bowl, combine the buttermilk,oil, eggs and vanilla extract mix and then slowly combine the wet mixture into the dry ingredients. 
4. using a large scoop distribute the batter into the prepared muffin tins
5. bake for 18-22 minutes or until cooked 
6. put onto cooling racks and wait till cooled.

for the mocha buttercream: 

1. in a bowl, beat the butter, vanilla and salt on medium speed until creamy. 
2. in a large bowl, sift together the cocoa powder and icing sugar,
3. gradually add the ingredients to the butter and mix at low speed until fully incorporated. 
4. add in 3 tbsp of cold coffee. and mix for 5 minutes. 
5. frost your cooled cupcakes and garnish with toasted shaved coconuts