You’ll be transported into paradise after one bite of these moorish ‘Bounty bar’ inspired cupcakes.
If you love the classic ‘Bounty’ flavour, you won’t be able to resist these cupcakes.
Moist chocolate sponge cakes rolled in desiccated coconut with a rich and velvety smooth chocolate frosting topped with a homemade 3 ingredient coconut Bounty truffle. 100% vegan!!
I’ve been really enjoying making the classic ‘candy bar’ flavours into recipes. I recently made Ferrero Rocher inspired cupcakes and Terry’s Chocolate Orange inspired cupcakes. Each of them are 100% vegan.
What is a Bounty Bar?
Bounty Bars are a popular UK chocolate bar, consisting of a coconut flavoured filling coated with chocolate.
Bounty bars were one of my favourite chocoate bars growing up as a child. I loved the smooth milky chocolate with the chewy coconut centre. These cupcakes are very nostalgic to me, with their delicious tropical coconutty flavour, mixed with silky smooth chocolate. The cupcakes taste JUST like a Bounty but completely vegan, free from any dairy and animal cruelty!
What makes these bounty cupcakes so good?
- The coconut truffle ontop is literally what you find in the middle of a classic Bounty bar
- They’re rich, fluffy and extremely tasty
- Full of coconut flavour!
- Fun to make
- They’re vegan + dairy-free
Other recipes I think you’ll love:
- Vegan Ferrero Rocher Cupcakes
- Vegan Chocolate Orange Cheesecake
- Vegan Chocolate Orange Cupcakes
- Vegan Jammie Dodger Cupcakes
- Vegan Chocolate Chip Galaxy Cheesecake
- Vegan Nutella Cupcakes
Preparation: 30 minutes
Makes: 6-8 cupcakes
Baking time: 18-20 minutes
Ingredients for the coconut truffles
- 120g of desiccated coconut
- 4 tablespoons of vegan condensed coconut milk
- 2 tablespoons of coconut oil
- 20g of extra dessicated coconut (for coating)
Ingredients for the cupcakes
- 240ml of dairy-free milk
- 1 teaspoon of apple cider vinegar
- 210g of self-raising flour
- 20g of cocoa powder
- 120g of caster sugar
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of bicarbonate of soda
- 60ml of sunflower oil
- 1/2 teaspoon of coconut flavouring (optional)
Ingredients for the buttercream
- 120g of dairy-free butter (I use Flora block Plant Butter)
- 50g of cocoa powder
- 140g of icing sugar
- 80ml of aquafaba (chickpea brine)
Method (coconut truffles)
1. Line a baking tray with greaseproof paper. In a medium-sized mixing bowl, add in all of the ingredients and bring together with a wooden spoon or spatula.
2. Bring the mixture together using your hands or spoons. You want a tablespoon of amount, rolled into a ball. The mixture is super sticky, but it will form. Once shaped into balls, roll in more dessicated coconut to coat, then place on the lined tray and pop into the fridge to set, this will take a couple of hours.
Keep stored in the fridge ready to use.
1. Preheat your oven to 180 degrees c, fan and line two cupcake tins with cupcake cases.
2. In a small bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.
3. In a large mixing bowl, sift the flour, cocoa powder, sugar, baking powder and bicarbonate of soda.
Mix well to combine.
4. Add the oil to the ‘buttermilk’ and whisk to combine.
5. Add the wet ingredients, along with the coconut flavouring (optional) into the dry and mix until a smooth batter.
6. Fill the cases 3/4 full with the batter.
Make sure to tap the tins on the worktop to remove any air bubbles.
7. Pop the cakes into the preheated oven and bake for 18-20 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.
8. Place the cupcakes on a cooling rack and allow to cool fully before frosting.
Method (chocolate buttercream)
1. In a large mixing bowl, add in the dairy-free butter and whip until creamy. I use a stand mixer with a balloon whisk attachment. A hand mixer will work great too.
2. Sift in the cocoa powder and icing sugar and whip on high speed for a couple of minutes to incorporate it.
3. Pour in the aquafaba and whip for 5 minutes until it turns light and creamy. Don’t over whip it or it can become too soft. If it does, just add in more icing sugar until it’s thick and creamy.
4. Add some desiccated coconut into a bowl. Spread a thin layer of buttercream over the tops of the cupcakes, then roll in the coconut to coat.
5. Core each cupcake and fill with vegan chocolate ganache or a fudge sauce (optional).
6. Transfer the buttercream into a piping bag fitted with a star tip nozzle. Pipe a swirl on top of each cupcake. Repeat for all.
7. Decorate the cupcakes by placing one of the coconut balls on the very top of the buttercream and sprinkle over more coconut (optional).
Store these cupcakes in or out of the fridge in a sealed container.
Store the coconut truffles in the fridge in a sealed container.
Best eaten within 2/3 days of making.
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