- 22, Jun 2020
- #1
Ingredients:
1 (450 g) bag of pre-mix chocolate cake mix
1 1/4 cup water
1/2 cup vegetable oil
3 eggs
1 (280 g) pack of coconut flakes
1 (450 g) can of chocolate
1 cup ovoid chocolates (perfect M & Ms; with peanuts)
Cooking:
Preheat the oven to 175 degrees C.
Cover 24 mini-cupcake tins with paper inserts.
Mix the cake mix, water, vegetable oil and eggs in a bowl using an electric mixer, at low speed, until the mixture is wet, for 30 seconds.
Increase the speed to medium and beat until the dough is smooth, more than 2 minutes.
Fill the prepared cupcake molds with 2/3 dough.
Bake the muffins in a preheated oven until a toothpick inserted in the muffins comes out clean, 18 to 23 minutes.
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Remove the cupcakes from the oven and increase the heat in the oven to 205 degrees C.
Let the cupcakes cool.
Spread the coconut flakes in a large, shallow baking dish or on a baking sheet. Fry in a hot oven until the coconut is golden brown, about 7 minutes.
Cool. Cut off a piece of the cap of each cupcake to make a recess of about 1 cm deep and 4 cm across.
Lubricate the muffins with chocolate and sprinkle the top with fried coconut. Place 3 ovoid candies in a small indentation on top of each cupcake to form a nest.
1 (450 g) bag of pre-mix chocolate cake mix
1 1/4 cup water
1/2 cup vegetable oil
3 eggs
1 (280 g) pack of coconut flakes
1 (450 g) can of chocolate
1 cup ovoid chocolates (perfect M & Ms; with peanuts)
Cooking:
Preheat the oven to 175 degrees C.
Cover 24 mini-cupcake tins with paper inserts.
Mix the cake mix, water, vegetable oil and eggs in a bowl using an electric mixer, at low speed, until the mixture is wet, for 30 seconds.
Increase the speed to medium and beat until the dough is smooth, more than 2 minutes.
Fill the prepared cupcake molds with 2/3 dough.
Bake the muffins in a preheated oven until a toothpick inserted in the muffins comes out clean, 18 to 23 minutes.
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Remove the cupcakes from the oven and increase the heat in the oven to 205 degrees C.
Let the cupcakes cool.
Spread the coconut flakes in a large, shallow baking dish or on a baking sheet. Fry in a hot oven until the coconut is golden brown, about 7 minutes.
Cool. Cut off a piece of the cap of each cupcake to make a recess of about 1 cm deep and 4 cm across.
Lubricate the muffins with chocolate and sprinkle the top with fried coconut. Place 3 ovoid candies in a small indentation on top of each cupcake to form a nest.
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