Home Sweet Home Bakealong 35: Chocolate and Coconut Cupcakes

We’re back around to the cupcakes and these are good’uns. The recipe is a nice easy way to make a normal base a bit more fun. There’s the added bonus that you don’t have to worry about pretty icing because the coconut covers it all. The 60ml coconut milk in the icing is a bit annoying unless you use coconut milk on a regular basis, but I’m sure you could get away with a tiny drop of coconut essence if you wanted. However, I do like the fact that it gives just a fairy-light touch of coconut to the flavour rather that a great big malibu-esque thwack (not that I’ve ever sunk so low as to drink Malibu….of course…ahem)

Chocolate & Coconut (Bounty) Cupcakes
from Home Sweet Home by the Hummingbird Bakery

make 12-16 cupcakes

for the sponge
70g unsalted butter
170g plain flour
250g caster sugar
50g cocoa powder
1 tbsp baking powder
1/2tsp salt
210ml whole milk
2 large eggs
2-3 coconut chocolate bars (eg. bounty)

for the frosting
500g icing sugar, sifted
160g unsalted butter
60ml coconut milk

for the decoration
1-2 bounty bars
60g desiccated coconut (I didn’t weigh this out – just sprinkled)

Join Beckie and me in our Epic 100 part bakealong. Next up: Chocolate & Cherry Cheesecake Swirl Cake