Filling
75 g butter
30 g cocoa
50 ml coffee
360 g Dansukker Icing Sugar
20 g desiccated coconut

Muffins
150 g butter
2 eggs
270 g Dansukker Cane Sugar
40 g cocoa
2 tsp baking powder
270 g plain flour
150 ml milk

Frosting
200 g dark chocolate
300 g butter at room temperature
§20 g Dansukker Icing Sugar
half the filling

Decoration
coconut

Heat the oven to 175°C.

Start with the filling. Melt the butter in a saucepan and add all the remaining ingredients except the coconut. Stir together, then pour half of the filling into a bowl. Add 1/2 dl coconut to the bowl. Set both mixtures aside to cool.

Prepare the muffin batter. Melt the butter and set aside to cool.

Beat the eggs and sugar until fluffy. Combine the dry ingredients in a mixing bowl. Mix the milk with the butter and beat into the egg and sugar mixture.

Stir in the dry ingredients and combine to make a smooth batter.

Put the batter in the muffin tins, filling them 2/3 of the way up. Pop a dab of the filling containing the coconut the middle of each muffin.

Bake at the bottom of the oven for about 10 min. Remove from the oven and leave the muffins to cool on a wire rack.

Make the frosting. Chop the chocolate and melt over a water bath. Allow to cool.

In a mixing bowl, beat the butter and icing sugar until fluffy. Beat in the melted chocolate and add the part of the filling without coconut. Beat to make a smooth paste. Refrigerate for 10-15 min.

Pipe the frosting onto the muffins and sprinkle with coconut.