Dark Chocolate Topped Coconut Cupcakes




Introduction: Dark Chocolate Topped Coconut Cupcakes

About: Food and music obsessed. I also post my recipes and food thoughts on my blog. http://eating-properly.blogspot.co.uk/. My recipes are inspired by my mixed up cultural heritage of Polish, Latvian and English ...
This recipe is totally inspired by the Bounty chocolate bar but far less sweet. I started off with a standard vanilla cupcake batter but added coconut cream and dessicated coconut to help the flavour along.

1 quantity of vanilla cupcake batter (see below for my version)
75ml coconut cream
4tbsp dessicated coconut plus extra for decorating the tops
100g dark chocolate
  1. Preheat the oven to 180C/160C Fan/350F/Gas 4 and place 8 muffin/cupcake cases in to the muffin tin.
  2. Make up the basic cake batter but before you add the flour beat in the coconut cream for about 20 seconds then add the dessicated coconut along with the flour.
  3. Place a dollop of mix into each paper case then bake in the oven for 20-25 minutes until a skewer comes out clean.
  4. Once the cakes have cooled completely melt the chocolate in a heatproof bowl over gently simmering water. When the chocolate is completely melted carefully spoon it on top of the cupcakes taking care to not let any drip out over the cake cases (there should be a small lip between the cake and the case.
  5. Top the chocolate covered cupcake with a sprinkle of coconut then leave to set hard.

Vanilla Cupcake batter adapted from Dan Lepard's excellent book, Short and Sweet. The batter smells amazing while cooking and the mixture makes 8 decent sized cupcakes.
125g caster sugar
125g unsalted butter, very soft
2 eggs
2 tsps vanilla extract
150g plain flour
1 tsp baking powder
  1. Preheat your oven to 180C/160C Fan/350F/Gas 4 and place 8 muffin/cupcake cases in to your muffin tin.
  2. Using an electric mixer beat the sugar, butter, eggs and vanilla extract for around 3 minutes on the highest speed until light and fluffy. (Add the coconut cream and coconut here)
  3. Next sift in the flour and baking powder and beat for another 30 seconds or so. You will end up with quite a thick batter.
  4. Put a dollop of the batter into each of the paper cases so that they are about 2/3 full then place the tray in the over for around 20-25 minutes until golden brown and firm.
  5. Let the cupcakes cool completely before decorating with the frosting.

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    7 Discussions


    Reply 7 years ago on Introduction

    I reckon you could give it a go. Let me know how it turns out if you try.


    7 years ago on Introduction

    Where do you get coconut cream. Is it like CocoLopez or is there a brand name that you used?


    Reply 7 years ago on Introduction

    I used this stuff which is fairly easy to get in the supermarkets in the UK. I've never seen cocolopez in the UK but I think it's a similar product but with added sugar and salt. You could certainly give it a go. Alternatively, if you get a block of creamed coconut you could also make up the equivalent amount of that. 

    Another alternative would be to add a coconut yogurt or some plain yogurt plus coconut extract to boost the flavour.

    I hope this helps.


    7 years ago on Introduction

    they really are...the added coconut cream really makes the cake super moist. And then with the crack of the dark chocolate topping. yum!