Moist chocolate cupcakes with a sweet coconut filling and fluffy coconut frosting! It’s like a Bounty/Mound bar in cupcake form!
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So, Avengers: Age of Ultron was released in the UK this week. I went to the midnight premier on Wednesday night because I’m a nerd like that and I hate waiting! I’m not going to give you any spoilers don’t worry, I know it’s not released in the US until next week. I was a bit underwhelmed by it though if I’m being honest, but there were lots of awesome parts. All I’ll say though is I’m so glad that was Joss Whedon’s last MCU movie, I love his TV work but he cannot write Marvel, he ruins it! Bring on the Russos and Civil War (although I’m still mad that they’re doing that!). Who else has seen it? Or is planning on seeing it? Do let me know your thoughts!
Enough of me being way too invested in Marvel and on to these amazing cupcakes!
I love, love, love coconut but I really don’t bake with it very often – so when I was making cupcakes for my mum’s birthday I put coconut on the menu! I made her 3 batches of cupcakes to take into work, she wanted chocolate, lemon and I asked if I could do coconut for the third. I will have the recipes for the other two up soon too! But these chocolate coconut cupcakes definitely deserve to be up first. I decided to make a cupcake version of one of my favourite chocolate bars – Bounty (aka Mounds in America).
The cupcake itself is a light and moist chocolate cake, not too dense but still deliciously full of chocolate flavour, I slightly adapted a recipe from Sally’s Baking Addiction for the cake so you know it’s gonna be good! And the filling is a more liquid version of my Bounty Coconut Chocolates, so they really are like biting into a Bounty cake – soooo good! The frosting is just to die for too, sweet and creamy and fill of coconut flavour! With the desiccated coconut in the frosting it’s not the easiest to pipe using a star tip, but I still liked the overall effect! Of course you can use a round tip or not pipe it at all, just slather it on – it’s gonna taste amazing however you do!
Before you do anything with the coconut in this cupcake you want to toast it first to maximize the amazing flavour, it’ll make your whole kitchen smell divine too – you really don’t need air fresheners when you’re baker, your recipe development will do that job way better, there’s always some delicious smell coming from my kitchen! The cake itself doesn’t have any coconut in it other than coconut oil which doesn’t impart much flavour when paired with chocolate, but it seemed fitting to use it in this cupcake. Using coconut oil also makes this cupcake butter free which totally means it’s healthy right? Of course the frosting is full butter but that’s okay!
I tried out a few fillings for this cupcake and while the others were good, they really weren’t what I was hoping for. In the end I went for the simplest option which turned out to be the best, you just combined the toasted coconut with sweetened condensed milk, it takes zero effort and it’s absolutely divine in the cupcake! You definitely won’t be able to stop at just one cupcake when you use this filling, and I won’t judge if you sneak a few tastes of the filling by itself – I definitely did!
- 40g cocoa powder, sifted
- 95g plain flour (all purpose)
- 1/2 tsp bicarbonate of soda
- 3/4 baking powder
- 1/4 tsp salt
- 2 large eggs
- 100g caster sugar (super fine granulated sugar)
- 100g brown sugar
- 80ml melted coconut oil
- 2 tsp vanilla extract
- 120ml buttermilk
- 100g desiccated coconut, toasted*
- 200ml sweetened condensed milk
- 170g unsalted butter, room temperature
- 1 tsp vanilla extract
- 375g Icing sugar (powdered,confectioners)
- 2 tbsp coconut milk
- 200g desiccated coconut, toasted, divided
- Preheat the oven to 170C/350F and line a 12 count muffin tin with cases.
- Put the sifted cocoa, flour, bicarb, baking powder and salt in a bowl and lightly whisk to combine.
- In another bowl, whisk together eggs, sugars, coconut oil and vanilla until combined.
- Pour half of the egg mixture into the dry and then half of the buttermilk, gently stir until it's just starting to combine. Add the remaining egg mixture and buttermilk and gently stir until combined, do not over mix.
- Spoon the batter into the cases, half way full. Bake for 18-20 minutes, until a skewer comes out clean. Cool in pan for 5 mins then transfer to wire rack to cool completely.
- Put the coconut in a bowl and pour the condensed milk in a little at a time, stirring to combine. You may not need all of the condensed milk, just add enough to get your desired consistency - I liked mine the consistency of thick jam, but you may prefer yours a little runnier or thicker.
- Once the cupcakes have cooled completely, cut a circle out of the centre that goes about 3/4 way down into the cupcake - reserve the cake you cut out. Spoon about a tsp of the filling into the hole. Cut the top off the piece of cake you cut out and place over the top to seal it. Set aside while you make the frosting.
- Beat the butter with a hand mixer or your stand mixer fitted with the paddle attachment until smooth and creamy, about 3 minutes on medium-high speed. Add the vanilla and beat to combine.
- Gradually add the sugar, beating on low until the sugar is combined so you're not choking on a cloud of icing sugar. Turn up to medium-high and add coconut milk, beat until light and fluffy - about 3 minutes.
- Fold in half of the toasted coconut. Spoon into a piping bag fitted with your chosen tip and pipe onto cupcakes, or spread over the cupcakes with a palette knife. Sprinkle the remaining coconut over the top of the cupcakes.
- This recipe makes enough buttercream to frost 12 cupcakes with the amount shown in photos
- *To toast the coconut, spread the coconut on a large baking sheet in an even layer and toasted in an oven preheated to 170C/350F for 10 minutes, stirring half way through, until it starts to turn golden and has a coconutty aroma.
- Store at room temperature in an airtight container for up to 3 days.
I’m going to bring these yummy chocolate coconut cupcakes to Fiesta Friday this week, and it’s a good thing they’re so good because I’m gonna be very late linking up – they’re what I’m bringing and my apology for being so late! A big thanks to our awesome hosts and I’ll see you hopefully on Sunday! ETA: It’s Monday and I finally made it to the party, yay! I hope these cupcakes will bribe our wonderful co hosts, Jhuls and Effie, into forgiving my lateness – I know Jhuls has already taken the ones I always set aside for her, but maybe a couple more will help! 😉
I’m away this weekend for my friend’s Hen Party, we’re going up the Lake District. It should be a lot of fun, exhausting, but fun. It’s been lovely weather all week but in typical British fashion it’s supposed to rain all weekend. At least the lakes will be nice and full 😉
Have a great weekend all, let me know what you’re getting up to in the comments! If you liked this recipe, you can subscribe below to get all future recipes directly to your inbox for free!
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