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Chocolate coconut steamed cupcakes

By Sara Conforto

Chocolate coconut steamed cupcakes

Preparation : 15 min Resting : -
Cooking : 20 min Equipment :
Difficulty :
Rating :
 1 rates
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Programmes : accessories :

Serves 6-10 :
110 g shredded coconut
110 g dark chocolate bits
200 g self raising flour
200 g brown sugar
1 tsp baking powder
30 g cocoa powder
50 ml water
3 eggs
1Place oil, water and eggs in metal bowl, then place all dry ingredients on top.
2Run the PASTRY/CAKE program and scrape sides as needed
3Pour the cake batter into the individual cupcake moulds, only filling half way up to allow room to rise.
4Fill the metal bowl with 500ml water and run the rinse cycle. Discard dirty water.
5Fill the metal bowl with 500ml water and attach the XXL steamer.
6Load the steamer with the half filled cupcake moulds and place lid on the steamer.
7Run the STEAM program for 20 minutes / 120 temp
8Once cooked, remove form steamer taking care to use tongs and allow to cool for 5 minutes
9Serve warm with a dusting of icing sugar or allow to cool and ice with chocolate or vanilla buttercream.
User-contributed recipes are not retested by Magimix.
Chef’s tip

The coconut oil can be substituted with canola, sunflower or almond oil. The shredded coconut can be substituted with hazelnut meal or almond meal. Milk chocolate or White chocolate bits can be used instead of the dark chocolate or a combination of all three. The eggs used were 55g if using larger eggs you may need to reduce the amount of water to 25ml


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Product used


175 ml of coconut oil or vegetable oil And 100 ml of water not 50 ml