2 cups self-raising flour
3/4 cup caster sugar
9 oz Nestle milk choc bits
1/4 cup milk
4.5 oz butter, melted
2 eggs, lightly whisked
1 tsp vanilla essence
2 cups vanilla frosting
1 1/2 cups desiccated coconut
12-14 drops blue food colouring
Preheat oven to 350 F. Line thirty-six 1 1/2-tbs capacity mini muffin pans with paper cases.
Combine the flour, sugar and choc bits in large bowl. Combine the milk, butter, egg and vanilla essence in a large jug. Add the egg mixture to the flour mixture and stir until just combined.
Spoon the mixture among the prepared muffin pans. Bake in oven for 12-15 minutes or until a skewer inserted into the centres comes out clean. Set aside for 2-3 minutes, then turn onto a wire rack. Set aside for 1 hour to cool completely.
Spread the cupcakes evenly with frosting. Place the coconut in a plastic bag. Add the food colouring to the coconut and shake until well coloured. Sprinkle the cupcakes with coconut to serve.