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Raffaello Cupcake served
Coconut and creamy Raffaello Cupcakes with white chocolate

Coconut Almond Cupcakes (Raffaello Style)

Author: Flavelo
Recipes Cakes and Desserts
A cupcake version of the famous coconut-almond confection. Coconut milk and shredded coconut provide a tropical base, smoothed out by the vanilla sweetness of white chocolate. A whole almond hidden inside (or on top) provides a crunchy surprise. This is a 'white-on-white' dessert: pure, elegant, and irresistibly creamy.
🕒 Prep Time 25 mins
🍳 Cook Time 20 mins
⌛ Total Time 55 mins
🍽️ Servings 12 servings
🔥 Calories 325 kcal
🌍 Cuisine Italian Inspired

Ingredients

Equipment Needed

  • Muffin Tin: Use white liners for elegance.
  • Mixer: For the frosting.

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg
⚠️ Tree Nuts (Almond, Coconut)

Instructions

1 ✓

Preheat oven to 350°F (180°C).

Tip: Prepare the muffin tin.
2 ✓

Cream the butter with the sugar, then beat in the eggs and coconut milk.

Tip: Thick coconut milk adds creaminess.
3 ✓

Mix in the dry ingredients (flour, baking powder, shredded coconut) and chopped chocolate.

Tip: The chocolate chunks melt to create little pockets of creaminess.
4 ✓

Bake for 20 minutes (test with a toothpick), then cool.

Tip: The tops should remain pale.
5 ✓

For the frosting, whip the heavy cream with powdered sugar and Mascarpone.

Tip: Aim for a stable, pipeable cream.
6 ✓

Frost the cupcakes, sprinkle with coconut, and top with an almond.

Tip: It will look like a snowball.

Recipe FAQ

Why is the cake dry?
Shredded coconut absorbs a lot of moisture. Don't overbake, and ensure you use full-fat coconut milk in the batter.
Can I replace coconut milk with regular milk?
Yes, but the coconut flavor will be less intense. Use coconut extract to compensate.

Ingredients

  • 1.66 cups All-Purpose Flour
  • 0.75 cup Granulated Sugar
  • 1 stick Unsalted Butter (softened)
  • 2 large Eggs
  • 0.5 cup Thick Canned Coconut Milk
  • 2 tsp Baking Powder
  • 0.5 cup Shredded Coconut (unsweetened)
  • 2 oz White Chocolate (chopped)
  • 0.75 cup Heavy Cream
  • 5 oz Mascarpone Cheese
  • 0.5 cup Powdered Sugar
  • 12 whole Blanched Almonds