• Preheat oven to 350f/160c fan.
• Prepare Simple Vanilla Coconut Oil Cake, per directions.
• Fill 24 mini cupcake moulds with batter. I use silicon cupcake moulds which these removed from easily. If you have regular moulds liners or a bit of butter may be needed.
• Bake for 15-20 minutes, until very light golden brown.
• Allow to cool fully before gently slicing in half, removing the top part of the cupcake.
• Melt the dark chocolate either in the microwave or over a bain marie. Dip the top part of the cupcake into the dark chocolate and set aside. Sprinkle dark chocolate tops with desiccated coconut.
• Allow cupcake tops to cool for dark chocolate to set.

Raspberry Chia Jam

• Add raspberries and chia seeds to saucepan, allow to simmer gently for 10-15 minutes and allow to cool fully before adding to the bottom half of the mini cupcakes.
• Replace dark chocolate top of cupcake to top of jam covered bottom half.