Chocolate cupcakes with coconut cream Kara

• 300 gr QF banana pulp
• 230 g wheat flour
• 1 egg
• 70 g melted butter
• 80 g of
• ½ teaspoon baking powder
• ½ teaspoon of baking soda
• 3 tablespoons of cocoa (I used half regular and half black)

Coconut cream:

• 200 ml coconut cream 23-26% Kara
• 100 g coconut flakes
• Sugar/erythritol to taste

1. Mix flour with baking powder, baking soda and cocoa.
2. In a second bowl, beat together the sugar and egg. Finally, add the butter and combine until smooth and light.
3. Pour the egg wash into the dry ingredients and mix. Add the banana pulp and combine. 4. Spoon the mixture into the muffin cups, filling them 2/3 of the way. Bake for 25 minutes at 170°C (350°F).
4. Place the Kara coconut cream in a tall container and blend with an immersion blender. Add the coconut flakes and sugar or erythritol. Mix well.
5. The resulting whipped cream can be placed in the refrigerator to make it a bit thicker.
6. Cut off the tops of the cupcakes and place about 2 teaspoons of coconut cream in each. Crush the remaining coconut cream and sprinkle it over the tops of the cupcakes, covering the cream.
7. Garnish with carrot tips.

TIP: Magda placed her cupcakes in mini flowerpots, but they also look great in muffin cups – most importantly, they taste delicious 😉