This is my entry for the Cupcake Hero December.

For 6 cupcakes (feel free to multiply to get 12, 24 or 36 cupcakes)

• 2 oz butter
• 1/5 cup milk
• 1/3 cup flour
• 1/2 cup coconut cream powder
• 1/4 tsp baking powder
• 1/8 tsp soda
• 1/4 cup + 1 tbsp sugar
• 1 egg

Preheat the oven and line a muffin pan with paper cups.
Warm the milk and melt the butter in it.
Sift flour, coconut powder, baking powder and soda into a bowl and mix it.
Whisk the egg and sugar until thick and creamy.
Mix in the milk and butter mixture.
Mix in the flour and coconut mixture. Don’t overmix.
Fill the batter into the paper cups until they are 3/4 full.
Bake about 22 minutes at 350° F until a cake tester comes out clean.
Let them cool completely.

• 2 oz white couverture chocolate
• 1/5 cup cream
• 1/4 cup coconut cream powder
• coconut flakes

Chop the couverture chocolate.
Heat the cream carefully, until the first bubbles appear. Pour the cream over the chocolate. Let sit for a few minutes, until the chocolate is melted.
Add the coconut cream powder and mix until combined. Let cool completely.
When the ganache ist cooled, beat until fluffy.
Set about 2 teaspoons ganache in center of each cupcake. Spread the ganache with a knife from the center outwards.
Dip the cupcakes upside down into coconut flakes.