Chocolate, Coconut And Pecan Cupcakes

• 1 cup self-rising flour, sifted
• 1/2 cup all-purpose flour, sifted
• 1/2 cup brown sugar
• 1/3 cup desiccated coconut
• 1/4 cup pecans, chopped
• 1/2 cup butter, melted
• 3.5 oz milk chocolate, melted, plus extra, grated, to decorate
• 2 None eggs, lightly beaten
• 1/4 cup sour cream
• 1/4 cup milk
• None None FOR THE BUTTERCREAM
• 7 tbsp butter, chopped, softened
• 3/4 cup powdered sugar, sifted
• 2 tbsp cocoa powder
• 1 tbsp milk

1. Preheat oven to 350u0b0F. Lightly grease a 12-cup muffin pan.
2. Combine flour, sugar, coconut and pecans. Add butter, chocolate, eggs, sour cream and milk and mix until combined. Transfer to prepared pan and bake for 15-20 mins, or until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
3. Meanwhile, to make the buttercream, beat butter until creamy. Add powdered sugar, cocoa powder and milk and mix until combined. Spread over cooled cupcakes. Sprinkle with grated chocolate.

flour, allpurpose flour, brown sugar, coconut, pecans, butter, milk chocolate, eggs, sour cream, milk, buttercream, butter, powdered sugar, cocoa, milk

Taken from recipes-plus.com/api/v2.0/recipes/26320 (may not work)