Preheat oven to 180˚C (350˚F). Grease a rectangular cake pan (20 x 30cm / 8x12in) with butter. Line two 12-cup muffin pans with paper liners.
In a large bowl, combine milk, yogurt and sugar; stir to completely dissolve sugar. In another bowl, mix semolina flour, baking powder, and vanilla; add to the milk mixture, stirring with a wooden spoon until well combined. Stir in clarified butter until smooth. Add candied fruits and coconut and mix well. Pour batter into prepared cake pan and smooth surface.
Bake for 35 minutes, or until golden.
Remove cake pan from oven. Turn off oven, pour warm syrup over cake and return to oven. Close oven door halfway, and let cake and oven cool.
Meanwhile, prepare the chocolate cups: Fill a cupcake liner with about 1 tablespoon melted chocolate. Use a small spoon to cover bottom and sides of liner with chocolate, pouring off any excess. Repeat with remaining liners, returning all to pans. Refrigerate pans and liners until firm.
Gently peel off liners and arrange cups on a serving plate. Scoop basbousa into chocolate cups and garnish with golden meringue.
Make basbousa batter as directed above. Fill a pastry bag with the batter. Prepare Cooked Cream as directed on page 11. Fill another pastry bag with the cream.
Grease 18 cups out of two 12-cup muffin pans with butter. Fill each greased cup about ⅓ full with batter. Make a tiny hole in batter in each cup by pressing with a back of a small spoon and fill it with about 2 tablespoons of cream (taking care to avoid edges which would burn cream). Top cream with remaining batter, filling each cup about ⅔ full.
Bake for 30 minutes, then pour warm syrup onto hot basbousa. Let cool.
