Despite Bounty, and coconut in general, being a rather devisive ingredient, I had so much love and positivity when I shared my Bounty Chocolate & Coconut Loaf Cake! I've adapted the recipe into these delicious Bounty Chocolate & Coconut Cupcakes, so all of you fabulous coconut lovers can enjoy these yummy treats in a different form. These cupcakes are made up of moist chocolate cake studded with delicious coconut. They're topped with a coconut buttercream, and a chunk of Bounty bar, plus some extra coconut for good measure!

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Ingredient Tips & Equipment Information

Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
For the best flavour, make sure to use a good quality coconut extract for the buttercream, I recommend avoiding using an essence. I used this coconut extract. You can also use vanilla extract if you can't get hold of a coconut one.
I used a baking spread for the cupcakes and unsalted butter for the buttercream.
You can use any cocoa powder for this cake, of course the better quality it is, the better flavour it will have. Also do make sure you are using cocoa powder and not a hot chocolate powder.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Bounty Chocolate & Coconut Cupcakes

To make the cupcakes, whisk the butter and sugar together until fluffy. Then add the eggs and milk and whisk in well.

Gently mix in the self raising flour, cocoa powder and desiccated coconut. Divide the mixture between the cupcake cases and bake for 20-25 minutes or until a thin skewer inserted in the centre comes out clean. To decorate mix the softened butter with the icing sugar, coconut extract and milk until smooth. Pipe it onto the cupcakes and add a chunk of Bounty and a sprinkle of desiccated coconut.

For the full recipe with measurements, head to the recipe card at the end of this post.

How long do the cupcakes last for and can they be frozen?

The cupcakes will last for 2-3 days in an airtight container in a cool place. You can freeze both the cupcakes and the buttercream. To freeze them separately, wrap the cupcakes well in cling film or put them in an airtight container. The buttercream can be frozen in a sealed tub. To freeze them decorated, freeze the cupcakes on a plate until frozen solid, then carefully wrap in cling film. Remove the clingfilm when you take the cupcakes out of the freezer to defrost, as if they defrost with it still on it could damage the buttercream.

Can you make the cupcakes with plain/all purpose flour?

Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 1 + ½ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.

Can the cupcakes be made gluten or dairy free?

Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 1 + ½ teaspoons baking powder. You may also like to add ¼ tsp xanthan gum for better texture. For a dairy free version, use a dairy free baking spread for the cupcakes and the buttercream. You will also need to use a dairy free alternative to Bounty bars, such as Nomo's Coconut Chocolate Bar, Buttermilk's Coconut Choccy Bar or Roobar's Chocolate Covered Coconut Bar. Please do check the labels for everything you use to make the cake if you are serving it to someone with an allergy or intolerance.

Do you need an electric mixer to make this recipe?

While you can absolutely make this recipe with a wooden spoon and some elbow grease, I do recommend using an electric mixer for the best results. The cupcakes will be lighter and fluffier when made with an electric mixer. The buttercream will also be smoother. You don't have to use an expensive stand mixer either, you can get electric hand whisks for as little as £10!

Can this recipe be made into a larger cake?

Yes - check out my Bounty Chocolate & Coconut Loaf Cake recipe.

More tips for making the Bounty Chocolate & Coconut Cupcakes:

You can spread the buttercream onto the cupcakes with a spoon if you don’t want to pipe it.
If you can't get hold of coconut extract for the buttercream, you can use 1-2 tsp of vanilla extract instead.
I used two Bounty bars for this recipe, each one cut into 6 chunks.

Troubleshooting

My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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