-
1
Preheat the oven to 350 degrees F.
-
2
Using an electric mixer, whip the egg whites and 1/4 teaspoon salt until firm. Set aside for later.
-
3
Mix the flour, shredded coconut, baking powder, and remaining salt in a bowl. Set aside.
-
4
With the mixer, cream the butter and sugar together until light and fluffy. Scrape the bowl and add the egg yolks one at a time, until they are all well blended.
-
5
Then alternate adding the dry mixture and the coconut milk until the mixture is smooth. Scrape the bowl and mix again.
-
6
Gently fold in the egg whites, taking care not to overwork the batter.
-
7
Line muffin tins with paper liners. Fill the liners 2/3 full and bake 10-12 minutes for minis, and 18-22 minutes for regular cupcakes.
-
8
Check the cupcakes to make sure a toothpick inserted into the center comes out clean. Then pop them out of the muffin tins immediately.
-
9
Use a piping bag (or a plastic bag with the corner snipped off) pipe a dollop of Nutella in the center of each cupcake. It's okay if they are still a little warm. It helps the Nutella spread over the top a bit.
-
10
To toast the coconut, spread the coconut over a baking sheet. Place under the broiler for 1-2 minutes, until golden brown. DO NOT take your eyes off the coconut-it burns FAST!
-
11
Sprinkle the cooled coconut over each cupcake.
-
12
Makes 8 dozen minis or 2 dozen regular cupcakes.
