To close my “Easter Special” I made a Bounty-inspired cupcake. Since I saw this chocolate cake recipe on Food Wishes I’ve been willing to make it and I finally got the chance today. I thought of making it as a bundt first, just like chef John’s, but as I went through my pantry ingredients I saw a bottle of coconut milk and decided that it would be the perfect match for my chocolate cake. So the bundt turned into a chocolate cupcake with a coconut filling and now I had to find the perfect frosting: one that was hot-weather resistant, full of flavour, “pipeable” and not as fatty as buttercream. I referred to my notes (read Evernote!) and found a pretty easy recipe that seemed almost neutral – but not bland. That’s how this cupcake was born.
Source: Food Wishes
250g (2 cups) all-purpose flour
350g (1 3/4 cups) sugar
1 ½ tsp baking soda
227g unsalted butter
30g (1/3 cup) high-quality cocoa powder (use the best you can find)
250ml (1 cup) water
½ tsp fine salt
2 large eggs
120ml (½ cup) sour cream
1 tsp vanilla extract
Mix the flour, sugar and baking soda together in a bowl and set aside. Combine the butter, cocoa, water and salt in a heavy bottomed saucepan and place it over medium heat. Whisk it until everything is well dissolved and starts to steam. Add half of the hot mixture to the flour mixture and whisk. When the batter starts to get hard to stir add the remaining liquid. Add in the eggs, one at a time, and whisk. Then mix in the vanilla extract and the sour cream.
Line a 12-hole muffin tin with paper cups and pour the batter. Put it in a preheated oven (175oC) for about 25 minutes. Let them cool in the tin for about 15 minutes then transfer them to a wire rack and let them cool completely before filling and frosting.
200ml coconut milk
4 tbsp caster sugar (or to your liking)
1 tbsp cornflour
Put all the ingredients in a saucepan and bring to a boil, stirring frequently. Count 1 minute and remove from heat. Set aside to cool.
12 tbsp instant full cream milk powder
12 tbsp icing sugar
2 tbsp emulsifier*
200ml cold water
Put all the ingredients in the bowl of an electric mixer and beat at high speed until it gets shiny and thick.
12 mini chocolate eggs
After cupcakes have cooled, core and fill them with the coconut cream. Put the “lid” back on, pipe some frosting on top, sprinkle with some coconut flakes and put a mini chocolate egg in the centre.
*I had a hard time looking for recipes using emulsifier and, although it is widely used here in ice cream making, it seems that it is not frequently used in home cooking in other countries. I used an equivalent of Tate & Lyle’s Frimulsion and Danisco’s Panodan DATEM (E472e), both approved and recognised as safe by the FDA and the EFSA.
I love Bounty Bars and these are lovely for all coconut fans. Your cake recipe and especially the frosting recipe isn’t one I have come across before……
Thanks, Maggie! This cake is an absolute favourite of my hubby’s! It’s sooooooo moist! As I live in a hot climate, I had to find a frosting that was more stable than buttercream and still tasted good.
Your cupcake looks beautiful and delicious!
Thanks, Lidia! Hope you had a wonderful Easter!
So cute, and I’m sure delicious too. Happy Easter Erika!
Thanks, Fae! Happy Easter for you too!