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You are here: Home / Cake & Cupcakes / Chocolate Coconut Cupcakes with Mounds Frosting

Chocolate Coconut Cupcakes with Mounds Frosting

June 3, 2014 by Jodie 1 Comment

Chocolate Coconut Cupcakes with Mounds Frosting

What do you do with lots of leftover Easter candy? Make some awesome frosting to go with some scrumptious cupcakes! (And yes, we still have candy left from Easter).

These cupcakes are so full of awesome flavor – chocolate and coconut!

And then the frosting is actually made with Mounds bars! How much better can it get?

I made them in mini size, because I took them to get together and thought they’d be more popular in a smaller size. I know I’m always willing to try more if it’s in a smaller, cuter size.

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Chocolate Coconut Cupcakes

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 12 cupcakes or 24 mini cupcakes

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.
3.1
https://delectabilities.com/chocolate-coconut-cupcakes-mounds-frosting/
Print
Mounds 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

*Because there may be issues with chunks (which taste delicious) you might need use a large tip to pipe the frosting on. OR, use a zip top bag with the corner snipped off, since you can make the tip as big as you need and getting a clog is not as big a deal.

3.1
https://delectabilities.com/chocolate-coconut-cupcakes-mounds-frosting/

Filed Under: Cake & Cupcakes, Dessert Tagged With: chocolate, Coconut, Cream Cheese, cupcakes, Mounds

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Reader Interactions

Comments

  1. DesignedByBH

    June 3, 2014 at 9:56 pm

    If you have any left over, feel free to send them my way…lol!!!
    They look amazing!

    Stumbled and pinned.

    – Brooke –

    Reply

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