Oreo Coconut Marshmallow Cupcakes

Ingredients for 1 servings:

• 100 g butter
• 130 g sugar
• 10 g cane sugar
• 140 g wholemeal rye flour
• 1 ½ tsp baking powder
• 1 tsp. baking soda
• 2 eggs
• 125 ml coconut milk
• 60 g desiccated coconut
• 24 Oreo cookies, 12 pieces to divide, 12 pieces as base
• 2 tbsp cocoa
• 100 g milk chocolate
• 100 g butter
• 70 g cream cheese
• 300 g powdered sugar
• 3 tbsp coconut syrup
• 5 marshmallows

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

For the batter, cream the butter and sugar until light and fluffy. Now add the whole-wheat flour and baking powder and mix. Add the cocoa powder and the grated milk chocolate. Add the baking soda at the very end. Now add the eggs, coconut milk, and coconut flakes. Divide 12 Oreo cookies. Crumble the cookie bases and set the filling aside. Take 3-4 tablespoons of the cookie crumbs and set aside. Fold the rest of the crumbs into the batter. Place 12 Oreo cookies in the muffin cups as the base. Crush the marshmallows and press them into the batter in each cup just before baking. Bake the muffins in a preheated oven at 180°C (350°F) with conventional oven heating for about 15-20 minutes. For the frosting, mix the butter, cream cheese, coconut syrup, and cookie cream filling. Add the powdered sugar and beat until stiff peaks form. Add the remaining Oreo cookie crumbs and mix. Once the muffins have cooled, pipe the frosting on top using a piping bag.