Ingredients: 1 (450 g) a package of a mixture-outflow for the preparation of chocolate cake1 1/4 cup of water1/2 glasses of vegetable oil3 eggs1 (280 g) packaging of coconut flakes1 (450 g) a chocolate glazor bank1 A glass& ms; with peanuts)
Preparation:
Heat the oven to 175 degrees from. Lay 24 molds for mini-cakes with paper liners. Mix a semi -finished product, water, vegetable oil and eggs in a bowl, using an electric mixer at low speed, until the mixture moisturizes, within 30 seconds. Increase the speed to average and beat until the dough is smooth, more than 2 minutes. Fill the prepared molds for cupcakes on 2/3 dough. Bake cupcakes in a preheated oven until the toothpick inserted into the cupcakes does not go out clean, from 18 to 23 minutes. And at this time you can purchase Monster Beats headphones at a super favorable price. Remove cupcakes from the oven and increase the heat in the oven to 205 degrees from. Let the cupcakes cool. Spread coconut chips in a large shallow baking dish or baking sheet. Fry in a hot oven until a coconut is golden brown, about 7 minutes. Cool. Cut a piece of hats of each cupcake to make a recess of about 1 cm deep and 4 cm across. Lubricate the muffins with chocolate icing and sprinkle with fryed coconut on top. Place 3 egg -shaped sweets in a small recess on the top of each cupcake to form a nest.