Bounty Hunter (Chocolate Coconut) Cupcakes
50g cocoa powder
175g all-purpose flour
½ tsp salt
½ tsp bicarbonate of soda
225g caster sugar
175g unsalted butter, softened
2 large eggs, at room temperature
1 tsp vanilla extract
1 tsp coconut essence
5 bounty coconut bars (or chocolate coconut candy bar equivalent)
2 cups desiccated coconut
250ml sweetened condensed milk
3 tbsp coconut oil (melted)
1 batch fluffy chocolate ganache frosting (recipe: thescranline.com)
To prepare coconut cubes add coconut, coconut oil and sweetened condensed milk to a large mixing bowl and mix until well combined. Transfer to a square baking dish lined with baking paper and pat down evenly using the heel of your hand. Chill for 1 hour.
Using a large knife, cut the coconut sheet into small cubes.
Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well!(alternatively you may do this by sifting the ingredients together).
Add the softened butter there is no butter visible and it’s well incorporated into the dry.
Next, add milk, coconut essence and eggs in a jug and whisk until well combined.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
To finish off the cupcakes core the centre and fill with chocolate sauce.
Fit the end of a piping bag with an open star tip and frost a double donut swirl on top as demonstrated. Fill the centre of the frosting with more chocolate sauce and top with coconut cubes to finish.
STORAGE: store in an airtight container for up to 3 days (refrigerated or unrefrigerated).
CAKE: Recipe can be used for one 8” cake tin - adjust baking time to 30-40 min and bake on 180C
EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.
OVEN TEMPERATURE: If you’re baking at home set your fan forced oven to 160C (320F).
BAKING TIME: These cupcakes typically bake on a lower temp and for a little longer than regular cupcake recipes. That’s what helps get that gorgeous even dome shape on top. The cupcakes don’t dry out. Bake your cupcakes for 20 min. If you insert a skewer and it comes out with wet batter, bake for an extra 5 min until a skewer inserted into the centre comes out with moist crumbs.
Large mixing bowls
Magic Whisk for wet ingredients
Stand mixer (or hand mixer)
Cupcake baking tin
Ice cream scoop (optional)