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Chocolate and coconut are a perfect flavour combination. Decorate these cupcakes with pieces of coconut chocolate bars or mini versions if you have them to hand.

MAKES 12–16 CUPCAKES

FOR THE SPONGE

70g (2½oz) UNSALTED BUTTER, SOFTENED

170g (6oz) PLAIN FLOUR

250g (9oz) CASTER SUGAR

50g (1¾oz) COCOA POWDER, SIFTED

1 tbsp BAKING POWDER

½ tsp SALT

210ml (7½fl oz) WHOLE MILK

2 LARGE EGGS

2-3 COCONUT CHOCOLATE BARS (SUCH AS BOUNTY)

FOR THE FROSTING

500g (1lb 2oz) ICING SUGAR, SIFTED

160g (5½oz) UNSALTED BUTTER, SOFTENED

60ml (2fl oz) COCONUT MILK

FOR THE DECORATION

1-2 COCONUT CHOCOLATE BARS (SUCH AS BOUNTY)

60g (2oz) DESICCATED COCONUT

EQUIPMENT

ONE OR TWO 12-HOLE DEEP MUFFIN TINS

1. Preheat the oven to 170 °C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.

2. First make the sponge. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, cocoa powder, baking powder and salt together until they form a crumb-like consistency.

3. In a jug, mix together the milk and eggs by hand.

4. With the mixer or whisk on a slow speed, gradually pour in half of the liquid and mix thoroughly until combined. Raise the speed to medium and beat until the batter is smooth and thick, with no lumps. Scrape down the sides of the bowl now and then. Once all lumps are gone, turn the speed back down and gradually pour in the remaining liquid, continuing to mix until the batter is smooth and combined.

5. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.

6. Cut the coconut chocolate bars into 12–16 even pieces and place one piece into each unbaked cupcake. Bake for 20–25 minutes or until the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.

7. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, gradually mix the icing sugar and butter together on a low speed until combined and there are no large lumps of butter. Add the coconut milk while mixing on a slow speed, then increase the speed and beat the frosting until light and fluffy.

8. Cut the remaining 1–2 coconut bars into pieces, one per cupcake Once the cupcakes are cool, spoon generous amounts of the frosting onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. Coat each cupcake in desiccated coconut and top with a piece of coconut chocolate.