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Bounty Chocolate & Coconut Cupcakes

Bounty Chocolate & Coconut Cupcakes

Yummy chocolate cupcakes with desiccated coconut, coconut buttercream and Bounty bars
Course Dessert
Cuisine British
Keyword Cupcake
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 12
Calories 550kcal
Author thebakingexplorer


For te cupcakes

  • 175 g Butter or baking spread softened, unsalted
  • 175 g Caster sugar
  • 3 Eggs large
  • 1 tbsp Milk
  • 150 g Self raising flour
  • 25 g Cocoa powder
  • 40 g Desiccated coconut

For the buttercream

  • 200 g Butter softened, unsalted
  • 400 g Icing sugar
  • 2 tbsp Milk
  • 3-4 drops Coconut extract I used Foodie Flavours

For decoration

  • 2 Bounty bars chopped into chunks
  • 1 tbsp Desiccated coconut


  • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases
  • For the cupcake sponge, mix together the butter and caster sugar, ideally using an electric mixer, until smooth and fluffy
  • Add the eggs and milk and whisk them in well
  • Then gently whisk in the self raising flour, desiccated coconut and cocoa powder
  • Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes or until a skewer inserted in the centre of the cupcakes comes out clean. Put them on a rack to cool completely
  • Make the buttercream by mixing together the softened butter, cocoa powder and icing sugar, then add the coconut extract and milk, and mix until smooth. You can do this by hand, but an electric whisk or stand mixer with paddle attachment will provide the best results. If the buttercream is too stiff, you can add a little more milk
  • Spread or pipe the buttercream on top of the cupcakes
  • Decorate with the Bounty bars and desiccated coconut
  • Store in an airtight container in a cool place and eat within 3 days


  • 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. 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.
  • 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.


Calories: 550kcal | Carbohydrates: 59g | Protein: 4g | Fat: 29g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 243mg | Potassium: 94mg | Fiber: 2g | Sugar: 48g | Vitamin A: 847IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg