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 Baking Dark 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
1. 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.
2. 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.
3. 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.
These fudgy muffins have a double chocolate hit from the grated chocolate and cocoa, providing an extra special CADBURY chocolate flavour.