Coconut White Chocolate Hazelnut Snowman Cupcakes

Soft and tender coconut sponge filled with an indulgent white hazelnut filled hat which sits on top of velvety smooth white chocolate buttercream.

Milky white chocolate meets creamy coconut and nutty hazelnut for a gooey indulgent cupcake that pairs as an easy to make festive treat.

Coconut White Chocolate Hazelnut Snowman Cupcakes

Here’s Why You’ll Love These Coconut White Chocolate Hazelnut Snowman Cupcakes:

Heavenly combination of coconut, white chocolate and hazelnut.
A crowd pleaser - indulgent cupcake but also a fun festive treat
Simple ingredients and very little equipment needed - you literally only need a bowl and whisk to make the sponge!
Easy enough for all beginner bakers
Made without eggs or dairy it can be made vegan and adapted for allergies

Key Ingredients

Self raising flour: The trick to keeping the cupcakes soft and fluffy is self raising flour. We are also adding additional levelling agents which gives that height and tender texture. If you can't find self raising flour in your local store, it is very easy to make at home! A quick google search will provide a lot of results for making it with ingredients local to you.
Coconut yoghurt: flavour, texture and binding!
Milk: I recommend using milk with at least 2% fat content. This recipe has been rested with both dairy and nondairy milk - soya provides the best results!
White chocolate: use a high quality white chocolate. You can also use dairy if not dairy free.
Blanched hazelnuts: shelled hazelnuts that are blanched in boiling water to remove the skin. You can buy these from the store or make them yourself.

The snowman hats are inspired by my chocolate caramel filled witches hat. We are using ice cream wafer cups in place of cones, wrapped them in dark chocolate and using a toothpick or chop stick to pull the chocolate around the base. They are so easy to make and add a little festive touch!