Chocolate-coconut cupcakes with cream cheese topping

Ingredients for 1 servings:

• 100 g desiccated coconut
• 100 g flour
• 100 g dark chocolate
• 100 g powdered sugar
• 2 tsp baking powder
• 100 g butter, soft or margarine
• 150 ml milk
• 1 egg(s)
• 120 g powdered sugar
• 120 g butter, soft
• 370 g cream cheese
• Food coloring, optional

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 10 minutes

simple, for about 12 muffins

Place the desiccated coconut, flour, baking powder, and powdered sugar in a bowl and mix everything well. Then melt the chocolate together with the butter over a double boiler. Add the melted butter and chocolate mixture to the flour mixture and mix everything well. Finally, add the egg and milk and mix everything into a smooth batter. Divide the batter evenly among 12 muffin cups. The more batter in each cup, the larger the baked goods will be. You can decide how large you want the muffins to be. Bake the muffins at 180°C (top/bottom heat) or 160°C (fan oven) for 20-25 minutes. While the muffins are baking, prepare the cream. To do this, put the cream cheese in a bowl and sift the powdered sugar into the bowl. Fold in with the melted butter. (The butter should be melted in the microwave so it folds in more easily.) Mix everything until smooth. Finally, if you like, you can add food coloring to give the cream a nice colorful touch. Place the cream in a cool place so it can set enough to prevent it from running later. Finally, once the muffins have completely cooled, pipe the cream over them. Everyone can decide for themselves how they like it. Finally, you can decorate the cupcakes with desiccated coconut or chocolate chips; they look even better this way. Place the cupcakes in the refrigerator for about half an hour before eating. The cream ensures that they still taste delicious and fresh, even after a few days.