GERMAN CHOCOLATE CUPCAKES

Ingredients:

1	cup	cocoa powder
2	cups	sugar
1-1/2	cups	MAGNOLIA ALL PURPOSE FLOUR
2	tsp	baking soda
1	tsp	baking powder
1/2	tsp	iodized fine salt
4	pc	MAGNOLIA BROWN EGGS
3/4	tsp	ESSENSO MICROGROUND COFFEE, dissolved in 1 cup hot water
1	cup	MAGNOLIA FRESH MILK, mixed with 1 tbsp lemon juice
1	tsp	vanilla extract
1 (225 g)	bar	MAGNOLIA GOLD BUTTER UNSALTED, melted and cooled

1/2	cup	MAGNOLIA ALL-PURPOSE CREAM
1-1/4	cups	chopped bittersweet chocolate
1/2	cup	desiccated coconut, toasted

Procedure:

Preheat oven to 350°F. Line muffin pan with paper cups. Set aside.
Sift together cocoa powder, sugar, flour, baking soda, baking powder and salt. Set aside.
In a bowl, whisk eggs, dissolved coffee, milk mixture and vanilla. Using a mixer, beat egg mixture to the flour mixture. Stir in melted butter.
Pour into prepared pan then bake for 20 minutes or until toothpick inserted comes out clean.
For the frosting, in a small saucepan, heat cream until simmering. Remove from fire and add chocolate. Whisk until smooth. Mix in desiccated coconut. Transfer to a bowl, cool then chill until thick. Place in piping bag and use to frost cupcakes.

Makes 12 pieces.

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