One of the most popular posts on my blog is one of the very first ones – the Snickers Cake. Ever since making it, I have wanted to try another ‘chocolate-bar-into-cake’ experiment but have never gotten around to it. I have just spent the weekend with my mum who has loved Bounty bars ever since I can remember, so I decided to take this exotic bar as my inspiration for delicious little coconut cupcakes with a milk chocolate topping.
The coconut cupcake recipe makes 12 and is adapted from 1001 Cupcakes, Cookies & Other Tempting Treats – a fantastic book with lots of interesting recipes and flavour combinations.
115g butter (softened)
115g caster sugar
85g self-raising flour (sieved)
85g desiccated coconut
4 tbsp milk
1/2 tsp baking powder
150g milk chocolate
Handful of coconut chips (or desiccated coconut)
Preheat the oven to 180C and line a 12-hole cupcake tin with paper cases. Soften the butter in a bowl, add the rest of the ingredients and mix together until combined. Spoon the mixture into the cupcake cases so that they are each about two-thirds full. Place in the oven and bake for 20 – 25 minutes, or until golden brown and well risen. Transfer to a wire rack and leave to cool completely.
Melt the chocolate either in the microwave or in a bowl over a saucepan of simmering water (ensure that the base of the bowl is not touching the water). Carefully spoon a heaped teaspoon of the melted chocolate on each cupcake and use a spatula to spread it over the top evenly (do not worry if it drips over the side – just adds to the effect!) Before the chocolate sets, sprinkle some coconut chips or a little bit of desiccated coconut in the middle. Allow the chocolate to set and then enjoy, imagining that you are on an exotic island somewhere basking in the sun