Bounty Bar Cupcakes


I love experimenting with cupcake flavours and not to toot my own horn but these ‘Bounty Bar Cupcakes’ are pretty dang delicious! (and I didn’t hear my family complaining about them either 😉 )

This is a super easy recipe. For the cupcake I used the Chocolate Cupcake Recipe from ‘The Hummingbird Bakery Cookbook.’


For the chocolate cupcake:

100g plain flour

20g cocoa powder

140g caster sugar

11/2 tsp baking powder

a pinch of salt

40g unsalted butter at room temperature

120ml whole milk

1 egg

1/4 tsp vanilla extract

For the Icing:

      150g unsalted butter, softened
      2 cups Icing Sugar
      2-3 Tbsp milk
      1 tsp of coconut essence
      1/4 cup of dessicated coconut
      12 mini bounty bars – chopped for decoration


Pre-heat the oven to 170 degrees Celsius and line a 12 hole cupcake tray.

Put the flour, cocoa powder, sugar, baking powder, salt and butter in a free-standing electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.

Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture, beat to combine and turn the mixer up to high speed to get rid of any lumps.

Turn the mixer down to a slower speed and slowly pour in the remaining milk mixture (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not over mix.

Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

Beat the butter until smooth and pale. Gradually add the icing sugar, half a cup at a time, with enough of the milk to make a creamy mixture, beating between each addition until fluffy. Add the coconut essence and dessicated coconut and mix until combined. Pipe onto the cupcakes. Place the chopped bounty bars on top as desired.

Let me know in the comments what you think if you try them =)


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