Listen to this my friends! Today is sunday, I woke up early to go to the flee market in Dumbo here in NYC. I was so excited to go, as I was looking for some props for an upcoming shoot. And what happened? I came the, and no flee! How could they do that to me? I walked home, totally depressed. Then it hit me.......the only way to make this day whole again was to make something with chocolate. So I hit the store and made this recipe for my chocolate and cream cups. And now, after two servings, life is looking bright again. Thank you chocolate!
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Serves 4 

1/2 cup, 125g unsalted butter, softened  
1/2 cup sugar 
3 eggs 
1 cup plain flour 
1/4 cup, 60g shredded coconut 
4 tablespoons good quality cocoa powder 
1 1/2 teaspoon baking powder

1 cup heavy cream

 1 tablespoon sugar 
Chocolate sauce, you can use store bought
  1. Preheat oven to 350F.
  2. Beat butter and sugar until pale.
  3. Add eggs, one at a time. Mix well.
  4. Add flour, coconut, cocoa and baking powder.
  5. Mix well.
  6. Pour the batter into a 12 cup buttered muffin tin.
  7. Place in oven and bake for 12-15 minutes.
  8. Cool on a wire rack
  9. Cut the cupcakes into cubes and place them in 4 tea cups.
  10. Whisk cream and sugar into loose whipped cream and pour it in the cups.
  11. Use the chocolate sauce to make a pattern.
  12. Serve.

TIP:

A super yes; easy and tasty little treat.
Photography by Colin Cooke

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