Now, let’s roll up those sleeves and get started!

Preheat your oven to 350°F (175°C). This simple act ensures that your munchkins will bake evenly and come out golden.

In a mixing bowl, combine the granulated sugar and egg. Whisk them together until you get a light and fluffy mixture. Next, slowly incorporate the whole milk, whipping cream, neutral oil, and vanilla extract. Stir until combined.

In a separate bowl, whisk together the all-purpose flour, dark cocoa powder, baking soda, and espresso powder. Gradually add this dry mixture to the wet ingredients, stirring gently to avoid overmixing. The batter should be velvety and well-combined.

Prepare a mini muffin tin with non-stick spray or line it with paper liners. Fill each cup halfway with the batter. Bake for about 10-12 minutes or until a toothpick comes out clean. Allow cooling in the tin for a few minutes, then transfer them to a wire rack.

While the munchkins cool, prepare the coating. In a small bowl, mix the shredded coconut, powdered sugar, melted butter, almond extract, and food coloring. This will give your munchkins that signature butternut look.

Once the munchkins are completely cool, roll them in the coconut mixture until evenly coated. Make sure each one is generously covered. You’ll want to see that beautiful layer of coconut!

Arrange your freshly coated munchkins on a serving platter. They’re best served fresh but can be stored for later enjoyment!