1. Preheat the oven to 180C. Place paper cases into muffin tins. This will make 20 cupcakes.

Cupcakes:

1. Place the diced butter (200g) into the bowl. Mix Speed 5 / 20 seconds or until softened. Scrape down sides as needed.
2. Insert the whisk attachment. Program 1 minute / Speed 3.
3. Remove the whisk attachment. Scrape off any butter back in to the bowl.
4. Add sugar (100g) and vanilla extract (1 tsp) to the bowl. Mix Speed 5 / 15 seconds. Scrape down sides.
5. Repeat Speed 5 / 15 seconds. Scrape down sides.
6. Add the eggs (4) through the lid one at a time, mixing for Speed 3 / 20 seconds between each one.
7. Add half of the milk (125g only) and half of the self raising flour (200g only) to the bowl. Mix Speed 4 / 30 seconds. Scrape down sides.
8. Add the remaining milk (125g) and self raising flour (200g). Program 1 minute / Speed 4.
9. Spoon the mixture into the paper cases.
10. Bake for approximately 18-20 minutes, until golden and cooked though. Avoid overcooking, as they can dry out.
11. Allow to completely cool before the next step.

Topping:

1. Place the dark chocolate (150g) and coconut oil (30g) into the bowl. Program 5 minutes / 60C / Speed 2. Pour into a shallow bowl.
2. Dip each cupcake top in the chocolate mix and coat in shredded coconut (100g).
3. Allow the cupcakes to firm and cool.
4. Enjoy!