I think Chocolate and coconut might be my new favourite combination. I played around with this recipe, testing it on a few unsuspecting willing friends. The results were more than I could have hoped for. One friend loved them so much that he thought they were an 11/10 and the cupcake was outstanding in it’s own right even without the frosting. Be warned though, they are very rich and decadent. These are for the true die hard chocolate lovers who would NEVER consider leaving a scrap of ganache or cupcake crumb behind on the the plate!!!
Bounty cupcake recipe
1 cup vegetable oil
1 teasp vanilla extract
1 cup sour cream
1/2 cup coconut milk
1 tablespoon coffee granules diluted into 1 cup hot water
1 tablespoon Kahlua
100g dark 70%chocolate
2 cups plain flour
1 teasp bi carb soda
2 teasp baking powder
1 3/4 cups castor (granulated)sugar
150g toasted dessicated coconut
1/2 cup 100% cocoa powder
1 packet of mini Bounty bars ( or 8 bars)
Turn the oven onto 180 c.
Prepare two muffin pans with cupcake papers. Chop each bounty in half and place in the bottom of each liner.
Lightly toast coconut in a dry pan or oven for 5 minutes until just brown. Set aside.
Melt chocolate in a bowl over a saucepan of simmering water, ensuring it does not touch the water. Set aside.
1.Whisk eggs, oil, vanilla and coconut milk together.
Add sour cream. Stir in cooled melted chocolate.
2.Mix kahlua into diluted coffee and water. Add to wet mix.Whisk by hand.
3.Sift flour,sugar,cocoa, soda and baking powder into a medium bowl. Whisk together until combined. Add toasted coconut.
4. Carefully pour the wet mix into the dry mix using a spatula. Using a hand whisk, mix until well combined.
5 Pour into prepared liners and bake for 18 – 20 minutes or until firm to touch. Frost with chocolate cream cheese frosting when cool.
Chocolate cream cheese frosting
200g block good quality 70% dark chocolate
1/2 cup pouring cream
125g cream cheese
125g butter at room temperature
1 teaspoon vanilla extract
1. Finely chop chocolate. Set aside.
2. In a small saucepan, bring cream to boil and pour over chocolate. Mix until chocolate melts. Set aside.
3. Using a paddle attachment on medium speed, beat butter and cream cheese until light and fluffy. Add Vanilla extract.
4.Turn mixer onto low and pour in chocolate ganache. Scrape bowl with spatula. Mix until well combined and the desired consistency.
5. Pipe onto cupcakes and top with a white Ferrero Rocher.