There are a few food trends sweeping through Australia right now. Green juices, American hipster food, Korean cuisine, pickling, smoking, fermenting, not forgetting kale, quinoa & chia seeds which are still strong from last years hotlist. There is one on-trend ingredient which I can't get enough of & thats coconut oil. I've discovered it's one incredibly versatile ingredient. I've been using it to stir fry, roast vegetables, bake cakes, toast homemade granola, even adding it to smoothies. Not only does coconut oil have a long list of health benefits, it's really delicious, adding a beautiful subtle coconut flavour to your cooking. It therefore won't surprise you that I've added coconut oil into my tried & trusted chocolate muffin recipe. Whilst I was preparing the ingredients, the aroma of coffee filled the room as my hubby had made a fresh espresso just moments before. I couldn't resist the urge to add a spoonful of freshly ground coffee into the mix too which in hindsight, was a good choice. These muffins are rich and have a fudgy texture. The coconut cream cheese frosting gives them an extra bit of indulgence. These muffins make a fab occasional treat for the whole family. Dark Chocolate Coconut Muffins

• Dark Chocolate pieces 60g
• Butter 110g
• Coconut Oil 1 TB
• Ground Coffee 1 TB
• Cocoa Powder 1/2 cup
• Flour 3/4 cup
• Baking Powder 2 tsp
• Salt pinch
• Free Range Eggs 2
• Caster Sugar 1/2 cup
• Brown Sugar 1/4 cup
• Vanilla Extract 1 tsp
• Milk 1/2 cup

Coconut Cream Cheese Frosting

• Cream Cheese 80g
• Butter 40g softened
• Coconut Oil 1 heaped tsp
• Icing Sugar 2 cups

Preheat the oven to 180 degrees celsius. Line a 12 muffin hole tray with cupcake liners. In a small saucepan, gently melt together the butter, dark chocolate and coconut oil over a low heat. Once melted, add the ground coffee and stir to combine. In a mixing bowl, sift in the flour, baking powder and cocoa. Throw in a pinch of salt. In a large mixing bowl, whisk together the eggs, caster sugar, brown sugar and vanilla extract. Add the melted chocolate mixture and stir until smooth. Add half of the flour mixture and milk to the bowl. Stir gently, and then add the remaining flour and milk. Careful not to overmix as this will make the cupcakes too firm & dense. (a few lumps in the batter is fine) Divide the batter between the 12 muffin holes. Bake in the oven for 18-20 minutes (test at 18 minutes with a skewer, the skewer should come out clear, not wet). While the muffins are in the oven, make the frosting. Beat together the butter, cream cheese and coconut oil in a bowl using an electric mixer, gradually beating in the icing sugar until the frosting is light & fluffy. Top the slightly cooled muffins with the fluffy frosting to serve. Muffins will keep fresh in a air tight container for 3 days. Alternatively, freeze the muffins in a ziplock back (without the frosting) for unexpected guests. What food trend are you loving right now or are curious about? Have you explored ways of using coconut oil? I'd love to hear how you use it. Please feel free to leave your comments below.