Chocolate Coconut Muffins with Caramel Cream
Baking and Desserts • World
Description
Chocolate Coconut Muffins with Caramel Cream
Ingredients
- Wheat Flour 1¼ cups
- Cocoa Powder ¾ cup
- Baking Powder 1 teaspoon
- Salt ¾ teaspoon
- Sour Cream 5 tablespoons
- Activated Baking Soda ½ teaspoon
- Coconut Milk 5 fl oz
- Vanilla extract 2 teaspoons
- Coconut Liqueur 1 teaspoon
- Butter 10 oz
- Sugar 1½ cups
- Egg white 1 piece
- Desiccated coconut 0 oz
- Egg white 4 pieces
- Milk ¼ cup
- Whipped Cream 0 fl oz
- Dark rum 1 tablespoon
Step-by-Step Guide
Step 1
Preheat the oven to 345°F. Prepare silicone baking molds and grease them with butter.
Step 2
In one bowl, mix the flour, cocoa powder, baking powder, baking soda, and 0.5 teaspoons of salt. In another bowl, combine the sour cream, coconut milk, and 1 teaspoon each of coconut and vanilla extracts.
Step 3
In a large bowl, beat 115 g of butter with a mixer for a few seconds. Gradually add 1 cup of sugar and beat for about 5 minutes. Then add the egg and beat well. Reduce the speed to low and add the dry ingredients alternating with the sour cream-coconut mixture. Next, add the shredded coconut; for a more intense flavor, you can lightly toast it.
Step 4
Fill the molds with the batter up to ¾ full. Bake for 18–20 minutes. It's best to check for doneness with a toothpick.
Step 5
Next, prepare the caramel cream. In a large saucepan, combine 0.5 cups of sugar and 2 tablespoons of water. Cook over medium heat, stirring until the sugar dissolves, then increase the heat and cook until the syrup turns a deep amber color.
Step 6
Meanwhile, combine the cream and milk in a separate pot and heat over medium heat. Carefully pour in the caramel and, without removing from the heat, slowly whisk until fully dissolved, then bring to a boil, stirring constantly.
Step 7
In a large bowl, whisk together the egg yolks, 2 tablespoons of sugar, and ¼ teaspoon of salt. Continue whisking while slowly pouring in the milk-caramel mixture. Then return the mixture to the saucepan and place it over low heat, stirring constantly with a wooden spoon until it thickens. Remove from heat and immediately strain the mixture through a sieve and let it cool.
Step 8
Once the cream has cooled, add 230 g of butter and beat with a mixer on high speed for about 2 minutes. Then add 1 teaspoon of vanilla extract and 2 tablespoons of rum, and beat for another minute.
Step 9
Decorate the muffins with the cream using a piping bag. Then place them in the refrigerator to let the cream set.
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