Chocolate Carrot Muffins

Preheat oven (electric 180°C/convection 165°C). Line a muffin tray with muffin cups.

Squeeze the grated carrots in a clean tea towel, until most of the excess liquid is drained. In a bowl, mix together the carrots, oil, egg, yoghurt and sugar. Stir together the flour, baking powder, cocoa powder and salt. Mix the dry ingredients into the carrot mixture. At the end pour in the hot water and mix everything until well combined.

Divide the batter equally amongst the muffin cups and bake for ca. 20 minutes in the preheated oven. Remove the muffin tray from the oven, and cool for 5 minutes in the tray. Transfer the muffins to a wire rack and cool completely.

For the topping, pour the melted coconut oil into a bowl. Sieve the powdered sugar and cocoa powder into the coconut oil and mix until smooth. If the chocolate coconut cream is too thick, add 1-2 teaspoons of milk, until the cream has reached the desired conistency.

Crumble one muffin in a bowl. Spread the rest of the muffins with the chocolate coconut cream and sprinkle the crumbled muffin on top. To finish place a marzipan carrot on each muffin.