Chocolate Coconut Cupcakes with Mounds Frosting

Ingredients

• 1 cup all-purpose flour
• 1/3 cup cocoa powder
• 6 tablespoons butter, room temperature
• 3/4 cup sugar
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/4 teaspoon coconut extract
• 2 eggs, room temperature
• 3/4 cup milk

Instructions

1. Preheat oven to 350 degrees. Line muffin pan with paper liners.
2. In a medium bowl, whisk together flour and cocoa powder.
3. In separate bowl, cream together butter, sugar, salt, baking soda and extracts until light and fluffy, about 3-4 minutes.
4. Add eggs, one at a time, mixing well after each and scraping down bowl as needed.
5. With the mixer on low, add the dry ingredients in three batches, alternating with the milk beating just until combined.
6. Fill the cupcake liners 1/2 full and bake for about 20-22 minutes (or about 12-15 for mini cupcakes) or until a toothpick comes out clean.
7. Allow the cupcakes to cool in the pan for a few minutes before removing to a wire rack to cool completely.
8. When cool, frost with Mound Frosting.

Ingredients

• 1/4 cup cream cheese, softened
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 2 1/2 cups powdered sugar
• 12 mini mounds

Instructions

1. Cream together cream cheese and butter for at least 5 minutes, until light.
2. Add vanilla and beat until combined.
3. Slowly add powdered sugar until all is incorporated.
4. Add chopped mounds and beat until they are mixed in well.
5. Pipe* onto cooled cupcakes.

Notes