Coconut cupcakes with topping

Ingredients for 1 servings:

• 150 g flour
• 1 tsp, heaped baking powder
• 1 pinch of salt
• 100 g chocolate (milk chocolate)
• 1 egg(s)
• 125 g sugar
• 120 ml milk (whole milk)
• 2 tbsp desiccated coconut
• 1 tsp, heaped vanilla sugar
• 60 g margarine or butter
• 125 g white chocolate
• 80 g margarine
• 230 g powdered sugar, sifted
• 50 ml condensed milk
• 1 tsp, levelled vanilla sugar
• 1 pinch(s) smoked salt, optional
• 1 package of sugar sprinkles

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Cupcakes with coconut and chocolate flavor and topping

For the dough: Place flour, baking powder, and salt in a bowl. Preheat the oven to 150-175 degrees Celsius. Meanwhile, melt the milk chocolate and margarine in a double boiler. Then, while stirring, pour into the bowl. Add the egg and sugar. Stir the desiccated coconut into the milk and then add it to the bowl along with the vanilla sugar and mix well. Pour the mixture into muffin cups or a suitable muffin tray and bake for 20-25 minutes with (if possible) fan-assisted oven. For the topping: Melt the white chocolate and margarine again in a double boiler and mix with the powdered sugar. While stirring constantly, add the condensed milk and vanilla sugar (you could also add a pinch of salt here). Transfer the mixture to a piping bag and decorate as desired. Sugar pearls or sprinkles can be used as decoration.