Once hot, stir in the dark and milk chocolate and mix carefully until melted. Leave to cool for five minutes. Take your cupcakes out of the freezer and pour the chocolate filling on top.

Spoon or pipe your mixture onto your cupcakes, top with your coconut curls and a slice of your chocolate coconut bar.

This advertisement has not loaded yet, but your article continues below. Make chef Romy Gill's sakoon paneer (creamy paneer), murg malai skewers (chicken skewers) and kumro (stir-fried spiced ...