These fudgy muffins have a double chocolate hit from the grated chocolate and cocoa, providing an extra special CADBURY chocolate flavour.
What you need
1 1/3 cups flour
¾ cup caster sugar
½ teaspoon bicarbonate of soda
¼ teaspoon salt
¼ cup CADBURY BOURNVILLE Cocoa
75g CADBURY Dark Baking Chocolate, grated
2 eggs, lightly beaten
1 cup coconut milk
2 tablespoons CADBURY BOURNVILLE Cocoa, extra
2 tablespoons coconut milk, extra
40 g butter, softened
1½ cups icing sugar, sifted
Desiccated coconut, for sprinkling
- SIFT the flour, sugar, bicarbonate soda, salt and cocoa into a bowl, then stir through the chocolate. In a jug, whisk together the eggs, coconut milk and water then stir through the dry ingredients, but do not over mix.
- POUR mixture into 12 paper lined 1/3 cup capacity muffin pans. Bake in a moderately slow oven 160°C for 20 minutes or until cooked when tested. Cool on a wire rack for 10 minutes before turning out of pan to cool completely. Store in an airtight container until required.
- COMBINE the extra cocoa and coconut milk, then mix in the butter. Beat together with the icing sugar then spread some on top of each muffin, finishing with a sprinkle of desiccated coconut.