Mounds Cupcakes Recipes

CHOCOLATE COCONUT CUPCAKES

Steps:

• In a medium heatproof bowl, add the chocolate and cocoa powder. Pour hot water over mixture. Cover and let stand for 5 minutes. Whisk mixture gently until thick and smooth, then set aside to cool completely.
• Meanwhile, preheat the oven to 350°F. Line a standard 12-cup muffin tin with liners.
• In a small bowl, whisk together the flour, sugar, brown sugar, salt, and baking soda.
• Whisk the coconut milk, coconut oil, eggs, egg yolk, vinegar, and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth, being careful not to overmix.
• Using a spring-loaded scoop, divide the batter evenly among prepared muffin cups. Bake until cupcakes are set and firm to the touch, about 17 to 20 minutes.
• Let cupcakes cool in pan on a wire rack for 10 minutes before removing from pan to cool completely, about 1 hour. Cupcakes can be stored in an airtight container at room temperature for up to 1 day.
• In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the salt, coconut extract, and coconut milk and beat on medium for 1 minute, adding more cream if needed or more powdered sugar to thicken.
• Place the coconut in a medium skillet set over medium heat. Stirring constantly, toast until golden brown. Remove and let cool.
• Use an offset spatula to spread the frosting onto each cupcake. Sprinkle with the cooled toasted coconut. Serve or store for 1 day at room temperature or up to 2 days covered in the fridge.

MOUNDS™ CHOCOLATE CUPCAKES

Steps:

• 1. Heat oven to 350 degrees. Line cupcake pans with paper baking cups.
• 2. Prepare COCONUT FILLING: Beat all filling ingredients, except coconut, until smooth and creamy. Stir in coconut and set aside.
• 3. Prepare CUPCAKE BATTER: In a large mixer bowl, stir together flour, sugar, cocoa, baking soda and salt.
• 4. Add water, oil, vinegar, and vanilla. Beat on medium speed for 2 minutes.
• 5. Fill baking cups 2/3 full. Spoon 1 level tablespoon of filling into center of each cupcake.
• 6. Bake 20 to 25 minutes until pick inserted in the cake comes out clean.
• 7. Remove from pan and cool completely on a wire rack.

MOUNDS CUPCAKES

Steps:

• Prepare cake mix according to box directions (including oven temperature and baking time).
• Fill cupcake liners 2/3 full and put one square of a Hershey bar on top.
• Top with desired amount of flaked coconut and bake according to box directions.