Cupavci is a traditional Bosnian cake and one of my favorite recipes to make, but it can be an incredibly messy one. With Damir’s dad visiting again, I thought I would re-mix the essential ingredients in a new way that is just as delicious with half the mess.
Cupavci Cupcakes (chocolate-coconut cupcakes)
- 1 box of yellow cake mix (plus required ingredients, usually water, eggs, and oil)
- 1 – 15 oz jar of strawberry jam
- 1 jar chocolate fudge frosting
- 4 oz (or more) of shredded coconut*
You can use the coconut found in U.S. grocery stores but it isn’t quite right. Look for coconut that is so finely shredded that it looks almost like powder. You can usually find this in European stores.
1. Start by baking the cupcakes according to the packaging. To make your cakes lighter, I always recommend separating the egg whites from the yolk, then beating the whites into a froth and folding into the batter right before baking. Allow cupcakes to fully cool.
2. Fill a frosting gun (seriously, my favorite kitchen tool ever) with strawberry jam. Insert the tip of the frosting gun into the top of each cupcake and gently fill with jam. You don’t need much, and too much will force the cupcake to break open, but you will be able to tell.
3. Clean the frosting gun, and this time fill with the chocolate fudge frosting. Pour coconut into a small bowl and set aside.
4. Frost each cupcake, then dip the cupcake frosting side down into the coconut. Use gentle pressure to flatten the frosting and get as much coconut on there as you can.