If you’re as big a fan of Bounty bars as I am, you’ll love these sweet chocolate coconut cupcakes! Moist chocolate sponge is topped with thick, rich chocolate cream cheese frosting and finished off with toasted coconut and bits of bounty bars!
I had the chance to do some baking lately for my birthday and I decided to try out a new chocolate cupcake based on one of my favourite chocolate bars – Bounty! If you’re in the US – they’re similar to (but definitely better than) mounds bars – the coconut chocolate combination is so yummy. (Remember when I stuffed Bounty bars into brownies? Oh yeah. That was a good day).
For the cupcakes, I turned to my favourite chocolate cupcake recipe which I adapted from the wonderful Annie’s Eats and used to make my Rocky Road Cupcakes. It’s a deliciously moist and dense, but still light chocolate cupcake which incorporates sour cream for extra flavour and to prevent the cupcakes from drying out. The frosting is particularly special – a cream cheese frosting made with rich melted chocolate, sour cream and topped with toasted coconut flakes. It actually tastes like chocolate mousse!
- 250g unsalted butter
- 350g caster sugar
- 3 large eggs
- 1 tbsp vanilla extract
- 90g cocoa powder
- 1/2 cup / 125ml hot water
- 100g melted plain chocolate
- 350g plain flour
- 1 tsp baking powder
- 1 tsp bicarb of soda
- large pinch salt
- 90ml (Half a small container) sour cream
- 250g thick cream cheese
- 100g unsalted butter
- 400-500g icing sugar
- 100g melted plain chocolate
- 3 tbsp cocoa powder
- 90ml sour cream (the other half of the tub)
- pinch sea salt
- 4 Bounty bars
- strands of coconut
- Preheat your oven to 180C/gas mark 4/350F – you’ll need two cupcake tins lined with cases as this recipe makes around 18 cupcakes.
- Melt your butter and sugar in a saucepan on a low heat, until the sugar is dissolved. Transfer to a stand mixer (or large bowl) and mix for 4 – 5 minutes until the mixture is completely cool. Meanwhile, combine your cocoa powder with recently boiled water and stir until all the lumps are dissolved, and get your other dry ingredients ready. Melt your plain chocolate in the microwave in a heat proof bowl in 30 second bursts and set it aside to cool.
- Add the eggs to your butter-sugar mixture along with the vanilla, and then, with the mixer running, add your flour, bicarb of soda and baking powder, before adding in the cocoa mixture, salt, and finally, the sour cream and cooled melted chocolate. Once everything is incorporated, spoon two heaped tablespoons of mixture into each case.
- Bake in the middle and top shelves of your oven, rotating halfway through, and remove from the oven once a toothpick in the centre of a cupcake comes out clean (around 18 minutes).
- Make the frosting as soon as your cupcakes are in the oven, and then pop it into the fridge to firm up.
- In the microwave, warm the butter until almost melted, then use a whisk to make it completely liquid. Whisk in the cream cheese gently and the mixture will become incredibly thick.
- (Meanwhile, melt the plain chocolate in the microwave, then remove to let it cool). Add the icing sugar 150g at a time (sifting it as it goes into the bowl) and VERY GENTLY fold it into the mixture. Treat it like a souffle. Once it's almost incorporated, add the next 150g. Sift in the cocoa powder and add the salt, then stir in the melted chocolate and sour cream. Store in the fridge until you're ready to frost your cupcakes.
- I used a #2D tip - fill your piping bag and hold it straight above the cupcakes and swirl the frosting around clockwise. Or if you'd rather not use a piping bag, daub it on with a knife or spoon.
- To decorate, toast your coconut and decorate each cupcake with coconut and cut up Bounty bars.
I got my coconut flakes from Holland and Barret, and I love adding them to my morning protein muffins too. They add more texture and better flavour than dessicated coconut, but you could use that too if you can’t find flakes (although you should be able to get them in larger supermarkets too!).
These cute polka dot cupcake cases are from eBay – and they’re awesome! I baked my cupcakes in regular cases, then popped them into these for transportation and serving. Since these cases are stiff they hold up well and look adorable too!
I also used a #2d cupcake nozzle and I LOVE the get a grip piping bags from Lakeland – they hold a lot of frosting and are really sturdy – plus there’s no washing up! But your cupcakes would look equally good if you just dollop the frosting on top.