Bounty brownie cupcakes

Coconut heaven!

RECIPE
100 grams vegan chocolate
0,5 dl coconut oil
2 dl coconut milk (I use only the water in the can, the creamy stuff I use for ice cream or whipped cream)
2 dl sugar
2,5 dl flour
2 tsp baking powder
1 tsp vanilla sugar

Icing:
100 grams vegan margarine
4 dl powdered sugar
1 dl shredded coconut
2 tbsp coconut milk

Set the oven to 350 F. Put cupcake liners into a cupcake pan.

Melt the chocolate and the coconut oil in the microwave. Takes about a minute or two.
Stir it smooth.
Mix together coconut milk, sugar and the melted chocolate/coconut oil in a bowl. Mix together the dry ingredients in another bowl and stir the two mixes together.
Pour the batter into the cupcake liners and bake for 20-25 minutes. If you bake them for too long, they will get dry, so it's better to take them out to early than to late.

Icing:
Put the ingredients in the food processor and blend until smooth. Decorate the COLD cupcakes. For the little extra, put a couple of tbsp of shredded coconut on a hot dry frying pan and let them become a little light brown (but not burnt). Sprinkle it over the cupcakes.

Pics of my latest batch, they became even more juicy and deliciously gooey: