Cocoa muffins with coconut filling

Name: Cocoa muffins with coconut filling
Ingredients: 2 egg whites; 1/8 teaspoon salt; 12 tablespoons granulated sugar; 100 g coconut flakes; 3 whole eggs; 2 egg yolks; 150 g granulated sugar; 100 g butter at room temperature; 1 sachet baking powder; 10 ml rum extract; 200 g sour cream; 2 tablespoons cocoa powder; 250 g plain flour; 100 g dark chocolate; 4 tablespoons plant-based whipping cream; 20 g colorful sprinkles

Dessert - Cocoa muffins with coconut filling by Teodora H. - Recipia

Make sure the filling is well covered with batter so the center stays inside these cocoa muffins with coconut filling. The sour cream and cocoa batter bakes up tender, then gets a layer of chocolate and colorful sprinkles. I prefer medium coconut flakes, so the filling has a little texture. Prep: 30 minutes. Cook: 28 minutes. Rest: 30 minutes. Total time: 88 minutes. Servings: 12. About 420 kcal and 6 g protein per serving.

Ingredients

For the coconut filling

2 egg whites
1/8 teaspoon salt
12 tablespoons granulated sugar
100 g coconut flakes

For the muffins

3 whole eggs
2 egg yolks
150 g granulated sugar
100 g butter at room temperature
1 sachet baking powder
10 ml rum extract
200 g sour cream
2 tablespoons cocoa powder
250 g plain flour

For the glaze and decoration

100 g dark chocolate
4 tablespoons plant-based whipping cream
20 g colorful sprinkles

Preparation

1. Beat the egg whites with the salt and sugar until you get stiff peaks. Fold in the coconut flakes and set the filling aside. 2. Beat the whole eggs and egg yolks with the sugar, softened butter, baking powder, rum extract, sour cream and cocoa powder on high speed for at least 10 minutes, until the mixture is creamy. Add the flour and mix on low speed until combined. 3. Line the silicone molds with paper cases. Put a tablespoon of batter in each one, add a heaped teaspoon of filling, then another tablespoon of batter, enough to cover the coconut. 4. Bake the muffins for 25 minutes in an oven preheated to 180°C with the fan on, until the edges are lightly browned. 5. Let them cool for 20 minutes. Melt the chocolate with the plant-based whipping cream for 3 minutes over a bowl of hot water, stirring until smooth. 6. Spread the glaze over the muffins, sprinkle with the colorful sprinkles and leave it to set for 10 minutes.

Notes

Stored in a closed container, they keep in the fridge for up to 3 days; take them out a little before serving so the glaze isn't cold and hard. For the glaze, you can use 100 g milk chocolate instead of dark chocolate, but it will be sweeter. Baking time may vary depending on the size of the molds, so keep an eye on the edges towards the end. Standard molds leave enough room for the coconut layer, and I choose them over mini ones. Medium coconut flakes stand out more in the center than very fine ones. Mixing the batter is the step many people rush; keep the mixer running for at least 10 minutes. The muffins go well with coffee or black tea. They contain gluten, dairy, eggs and coconut.

Frequently asked questions

Can they be baked in mini molds?

Yes. At 180°C, start checking them after 12 minutes, since smaller molds bake faster.

Why is the filling still too soft?

The egg whites must be beaten to stiff peaks before you add the coconut flakes. If the inside still seems underbaked, bake the muffins for 3 more minutes at 180°C.

Can I use finely grated coconut instead of flakes?

Yes, use the same 100 g. The filling will be more compact and easier to spread.