Raffaello Cupcakes

5 from 2 votes

These Raffaello Cupcakes are made from a soft coconut cupcake piped high with cream cheese frosting and dusted in desiccated coconut.

Prep Time45

Cook Time15

Course: Cupcakes

Cuisine: American

Servings: cupcakes

Calories: 329kcal

Preheat the oven to 170°C (340°F) and line 24 cupcake liners into two 12-hole cupcake pans.
Add the oil, eggs, and sugar to a bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until light and fluffy, about 4 minutes.
Sift together the salt and flour then add the flour mixture to the egg and sugar mixture. Beat at low speed until just combined.
Mix together the milk, vanilla extract, and almond extract in a jug, and slowly pour this into the cupcake batter with the mixer's motor running at low speed. Scrape down the sides of the bowl and mix again, making sure it is lump-free.
Add the desiccated coconut to the batter and stir this through using a rubber spatula.
Pour the cupcake batter into the cupcake liners using a jug or ice cream scoop, filling each case two-thirds of the way up. Bake in a preheated oven for 15 minutes or until a cake tester inserted into the center of the cupcake comes out clean. Allow the cupcakes to cool in their tins for 5 minutes, then to cool completely on a cooling rack.

In a bowl of an electric mixer fitted with a paddle attachment, add the butter, and icing sugar. Beat at medium speed until the mixture looks like fine breadcrumbs.
Add the cubed cream cheese to the icing sugar mixture and beat again until combined. Scrap down the sides of the bowl and mix again at high speed until light and fluffy. This can take up to 5 minutes.
Add the almond extract, vanilla, and coconut to the cream cheese frosting, and mix until combined.
Add the frosting to a piping bag fitted with your chosen nozzle and pipe swirls of frosting onto each cupcake. Top each cupcake with a Raffaello chocolate and sprinkle on extra desiccated coconut. Enjoy!