Preheat the oven to 180°C, prepare the muffin baking tin. Melt 100g of dark chocolate with 100g of milk chocolate and butter over a hot water bath. Leave to cool.
In a bowl, mix the eggs with sugar until white and creamy. Add all kinds of flour and melted chocolate and stir with a spoon. Fill the muffin tin and bake for about 17 minutes. Leave to cool.
Place a metal mixing bowl and metal whisk into the freezer for 15 minutes.
Place the sugar into the mixing bowl and add the coconut cream (the coconut cream has to be really cold, use it straight from the fridge – the colder it is, the easier it’ll be to whip). Whip the coconut cream with the sugar to medium peaks, add the coconut oil and whisk for a further 20 seconds. Spread the cream on top of the cupcakes. Serve immediately.
GF – make sure the ingredient doesn’t contain traces of gluten!