Preheat oven to 325 degrees. Line a 12-capacity muffin tin with paper cases. Set aside.
In the bowl of a standing mixer, add the flour, cocoa powder, caster sugar, light brown sugar, butter, eggs, milk and vanilla paste. Beat on medium speed for 6 minutes until pale and smooth.
Spoon the batter into the prepared muffin tins. Bake for 20 minutes or until cooked. Cool on a wire rack.
To make the meringue icing, add the water, cream of tartar or lemon juice and 1 C sugar to a small saucepan. Bring to a boil over high heat whisking to dissolve the sugar.
Reduce heat to low and simmer for 4 minutes. Remove from heat.
In a glass bowl of a standing mixer, add the egg whites. Beat on high until stiff peaks form.
With the motor running, gradually add the remaining 1 C sugar about a tablespoon at a time.
Slowly add the hot syrup and whisk for another 5 minutes until thick and glossy.
Spoon a dollop of the meringue icing on top of each cupcake and sprinkle with shredded coconut.
This is my slightly adapted version of Donna Hay’s Chocolate Bunny Tail Cupcakes.