Coconut chocolate cupcakes

Ingredients for 1 servings:

• 100 g flour
• ½ tsp baking powder
• ½ tsp baking soda
• 2 pinches of salt
• 75 g cocoa powder
• 1 tsp vanilla sugar
• 125 ml milk
• 100 g butter
• 150 g sugar
• 2 eggs
• 80 g dark chocolate coating
• 30 g butter
• 300 g cream cheese
• 40 g powdered sugar
• 2 tbsp coconut flakes
• Coconut syrup

Instructions

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

makes approx. 18 cupcakes

Mix the flour, baking powder, baking soda, salt, and cocoa powder. Mix the milk and vanilla sugar. Melt the butter in a saucepan and then beat it with the sugar until fluffy. Add the eggs one at a time and beat to combine. Stir 1/3 of the flour mixture into the butter and sugar mixture and add 1/2 of the vanilla milk. Mix everything together and gradually stir in the remaining milk and flour. Chop the chocolate into small pieces and stir it in as well. Pour the batter into baking cups and place in an oven preheated to 190°C for about 20 minutes. Baking times vary, so check frequently. For the topping: Beat the butter until fluffy and add the cream cheese and powdered sugar. Add the coconut flakes. I stirred in a little coconut syrup, but that’s up to you. Spoon the mixture onto the cooled muffins. In a pinch, you can use a freezer bag with a small hole in it. I even livened up the topping with a little color.