Love That Coconut Sauce! - with Chocolate Cupcakes

I just fell in love with my newfound treat - White Coconut Bar made by Lindt!

This is not a sponsored post or paid advertisement,
That big shout-out was from the bottom of my stomach heart.

This morning I was experimenting with some sweet sauce ideas,
Somehow this white coconut bar caught my attention,
It's been sitting in the fridge for at least couple month,
Before I decided to break it and melt it way, I took a bite,
Man, absolutely love it!

If you are a coconut lover, you'll just act like me after that first bite,
It was so creamy and "coconutty!"
What's even better? It got a ton of coconut flakes embedded in white chocolate,
Not that I'm regretting the whole bar was melted and made into cupcake sauce,
But to remedy my "loss," I shall stock up a few more bars next time shopping for groceries.
*That'll be tomorrow morning! Can't wait any longer!

Ingredients (for 6 big ones/8 smaller ones)?

Cupcake:
6 tablespoons of unsalted butter (room temperature)
2 tablespoons of heavy whipping cream
1 1/2 cups of self-rising flour
1/4 cup of unsweetened cocoa powder
1/2 cup of granulated sugar
1/3 cup of semi-sweet chocolate chips
2 eggs

Sauce:
1 bar/3.5 oz of Lindt white coconut bar
2 tablespoons of heavy whipping cream

How?

Preheat the oven to 400 degrees Fahrenheit,
Line the muffin pan with paper muffin cups.

Put the butter and sugar in a big bowl,
Blend till the mixture turns fluffy,
Add one egg at a time and keep mixing the ingredients.
Once that's done, add two tablespoons of heavy whipping cream,
Continue blending in low speed.

Sift in the flour and cocoa powder,
Blend till fully incorporated and fold in the chocolate chips.

Scoop the batter into each individual muffin cups,
Into the oven for about 20 minutes,
When the cupcakes are ready, remove from heat and just let them cool down a little bit.

For the sauce,
Simply melt the coconut bar and heavy whipping cream with a double broiler,
Drizzle the sauce on a serving plate,
Remove the paper cup and put the cupcake directly on the sauce,
I also added some chocolate sauce as decoration.

This recipe is good if you serve the cupcakes with some type of sweeter sauce,
Otherwise remember to add about 1/3 cup more sugar since the original recipe yields for a less sweet cupcakes.

Frankly speaking,
I think the coconut bar tastes better by itself instead of in a sauce form,
What can I say,
I'm just in love with that luscious sweet treat.

Cindy's Rating: 7