Muffins with coconut and chocolate cream

No one can resist chocolate muffins with coconut flakes and chocolate cream.

Ingredients

• Butter (softened) - 90 g
• Coconut flakes - 60 g
• Cocoa powder - 2 tbsp. l.
• Black chocolate (chopped) - 90 g
• Cream 10% - 150 g
• Large eggs - 2 pcs.
• Flour - 100 g
• Baking powder - 1 tsp
• Salt - 1/8 tsp
• Sugar - 200 g
• For chocolate ganache:
• Black chocolate (chopped) - 60 g
• Cream 10% - 125 g
• Coconut flakes - 2 tbsp. l.
• Coconut shavings for decoration

Directions

1. Turn on the oven to preheat to 170 degrees. Line 12 muffin cups with paper rosettes.
2. Melt 90 g of chocolate with 150 g of cream in a water bath. Set aside, let cool.
3. In a separate bowl, mix flour, baking powder, 60 g coconut and salt.
4. With a mixer at high speed, beat the butter and sugar until fluffy. Then gradually add the eggs, beating well after each.
5. Continuing to beat the butter mixture at low speed, add flour ingredients and melted chocolate, mix well.
6. Pour batter into prepared molds, filling them 2/3 full.
7. Place the blanks in the preheated oven, bake the muffins with coconut flakes for about 25-30 minutes, until a clean wooden stick when pierced. Remove muffins from oven, let cool.
8. Prepare chocolate ganache. Melt dark chocolate and cream in a water bath, remove from heat, add coconut flakes, mix. Place the ganache in the refrigerator for 20 minutes until thickened.
9. Decorate coconut muffins with chocolate ganache and sprinkle coconut flakes on top.