A lovely way to have tea with friends. You will get a lot of compliments on this recipe.

Carol
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.

    Advertisement
  • In large bowl, whisk together flour, sugar, cocoa, baking powder, salt, and cinnamon. In a small bowl, beat egg slightly. Stir in milk and oil. Make a well in the center of the flour mixture. Pour the egg mixture into the well, and stir to moisten. Pour batter into prepared muffin cups until 3/4 full.

  • In a small bowl, mix milk powder with hot water. Stir vigorously to blend well. Mix in butter and almond flavoring. Stir in coconut. Form into as many balls as muffins. Push into top center of each muffin.

  • Bake in preheated oven for 20 to 25 minutes.

Nutrition Facts

353.6 calories; 6.6 g protein; 52 g carbohydrates; 27.4 mg cholesterol; 392.4 mg sodium. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/03/2004
Delicious taste and nice look black outside and white in the middle great for my friends. Just one thing: I think coconut quantity should be slightly lowered. Read More
(7)

Most helpful critical review

Rating: 3 stars
03/06/2004
The batter turned out a little dry but not bad. Forming 'balls' out of the coconut mixture was impossible...the mix was too mushy to form into balls or push into the muffins. Next time I would fill the cups only 1/2 full place a lump of the coconut mush on top and then top with more batter. Not bad but messy to make! Read More
(7)
7 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/03/2004
Delicious taste and nice look black outside and white in the middle great for my friends. Just one thing: I think coconut quantity should be slightly lowered. Read More
(7)
Rating: 3 stars
03/05/2004
The batter turned out a little dry but not bad. Forming 'balls' out of the coconut mixture was impossible...the mix was too mushy to form into balls or push into the muffins. Next time I would fill the cups only 1/2 full place a lump of the coconut mush on top and then top with more batter. Not bad but messy to make! Read More
(7)
Rating: 5 stars
01/03/2004
Delicious taste and nice look black outside and white in the middle great for my friends. Just one thing: I think coconut quantity should be slightly lowered. Read More
(7)
Advertisement
Rating: 2 stars
02/28/2013
I followed the recipe exactly made no changes what so ever. I found these muffins to be incredibly bland as written. Not enough chocolate taste (I guess adding chips may improve that) and I just found the texture to be dry. The coconut center was the only part with any taste. I really won't be making these muffins again. Read More
(3)
Rating: 4 stars
05/05/2003
These muffins were pretty good when they were warm or reheated. They were slightly dry when cold but then most muffins are best warm. I omitted the almond center and added chocolate chips. I will add that my oven broke down before cooking these so I had to dust off my muffin maker and use it. Maybe this is the reason they didnt come out as good as I hoped as I have never been happy with how the muffin maker cooks them. Read More
(2)
Rating: 5 stars
09/26/2011
This was sooo good! The recipe was simple enough without causing too much pain. I didn't have powdered milk so I used 1 tbsp. hot water 1 cup of coconut and 3 tbsps. butter (I should have wet my hands before handling the mix). I mixed this and formed the filling for the muffins. Cooked for 20 minutes at 400 degrees a they were great! I would recommend trying this and I will be using this recipe again. Maybe for the office christmas pot lunch party! Read More
(1)
Advertisement
Rating: 3 stars
12/13/2012
These were ok and I didn't have any trouble making the filling. I made the coconut filling and chilled it then made little balls and chilled those before I put them in each batter cup. The problem I had with these was a lack of flavor in both the muffin and the coconut filling. I think I should have used some sweetened condesed milk instead of water and powdered milk with the coconut and maybe more chocolate to the muffin batter too. Thanks so much for sharing. Read More
(1)
Rating: 4 stars
03/06/2014
I read from a lot of reviews that said these were dry hard and bland. So instead of oil I used melted butter and added about 1 extra teaspoon of cocoa powder...and it turned out wonderful! I didn't have any coconut so I just left out the filling completely which made them even better considering I don't like coconut. So overall these were delicious! Read More