Chocolate and Coconut Cupcakes

Preheat the oven to 170 degrees and line the muffin pans with paper liners.

Prepare muffins. In a stand mixer with a paddle attachment or using a hand mixer, mix 70 grams of softened butter, flour, sugar, cocoa powder, baking powder, and salt until crumbly.

Mix milk and eggs in a jug with a spoon.

Start the mixer on low speed and gradually pour half of the liquid into the dry mixture. Increase the speed and mix until a smooth mass without lumps is obtained. Scrape the mixture from the walls of the bowl or dish. Again reduce the speed and gradually pour in the remaining liquid mixture. Mix until homogeneous.

Fill the prepared forms with batter to two-thirds of their height (the easiest way to do this is with a 50 ml ice cream scoop — this way all cupcakes will be the same height).

Cut 2 chocolate bars into 12-16 equal pieces and place one piece on each cupcake. Bake for 20-25 minutes. The finished cupcakes should be golden and springy to the touch. Let them cool slightly, then place on a rack to cool completely.

For frosting, gradually mix powdered sugar and butter in a stationary mixer with a paddle attachment or with a hand mixer on low speed until almost uniform, without large chunks of butter. While the motor is running, gradually add milk. When the mixture is uniform, increase the speed and whip to a light fluffy mass.

Cut the remaining chocolate-coconut bars into small pieces, one for each cupcake. Once the cupcakes cool down, generously frost them and smooth the surface with a spatula, creating a swirl on top. Sprinkle with coconut flakes and decorate with pieces of the bar.