Coconut Cup Cakes in Chocolate Sauce

100 g butter, at room temperature
100 g castor sugar
1 tsp vanilla essence
1 tsp almond essence
2 eggs
200 g plain flour, sifted with 1 tsp baking powder
1/2 cup desiccated coconut
1/3 cup milk
1 bar cooking chocolate
1 Tbsp butter
2 cups grated coconut

Heat oven to 180 C. Line muffin tins with paper baking cups. In a large
mixing bowl, beat butter and sugar with a hand mixer until very light and
fluffy, about five minutes. With the mixer running on low, add the eggs one
at a time, scraping down the bowl with a spatula after each addition. Add
vanilla essence and mix well. Add the flour, desiccated coconut and milk
and mix. Spoon batter into muffin cups, filling each to 1/2cm below the
top. Bake for 20 to 25 minutes, until cupcakes are just brown around the
edges and a toothpick inserted in the centre comes out clean. Cool the
cupcakes in the pan for 10 minutes, then transfer to a wire rack to cool
completely. Combine butter and chocolate in a saucepan and cook on medium
heat until the chocolate melts and pour the sauce into a container. In
batches, dip the cupcakes into the chocolate sauce and then roll them in
the coconut till they are well coated.

Enjoy!

Stef
http://www.theskinnycook.com
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