Mounds Cupcakes
 
 
The classic Mounds bar in cupcake form.
Yield: 24 cupcakes
Ingredients
Cupcakes
  • 2 cups (280g) all-purpose flour
  • 1 cup (85g) unsweetened cocoa powder
  • 2 cups (400g) granulated sugar
  • 1 tsp (5g) baking soda
  • 1 tsp (5g) baking powder
  • ½ tsp (3g) kosher or sea salt
  • ½ cup (120mL) vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup (250g) sour cream
  • 1 cup (237mL) coffee, at room temperature
Filling
  • 1 cup sweetened shredded coconut
  • 1 cup sweetened condensed milk
  • 2 Tbsp powdered sugar
Frosting
  • ⅔ cup heavy cream
  • 2 Tbsp unsalted butter
  • 8 oz bittersweet chocolate, chopped into small pieces
  • Toasted coconut, for garnish
Instructions
  1. Make the filling - combine coconut, sweetened condensed milk, and powdered sugar in a bowl and refrigerate until ready to use.
  2. Preheat oven to 350 F. Line two cupcake pans with paper liners and set aside.
  3. To make the cupcakes, sift flour and cocoa powder into a large bowl. Add sugar, baking soda, baking powder and salt and whisk to combine. In another large bowl, whisk together the vegetable oil, eggs, vanilla, sour cream and coffee. Add to the dry ingredients and stir until well-mixed and smooth. Divide evenly among prepared pans, filling each ⅔-3/4 full. Bake 18-20 minutes, until a toothpick inserted in the center comes out clean.
  4. To make the frosting, heat cream and butter in a small saucepan over medium heat until just beginning to bubble at the sides. Pour over chopped chocolate and let sit for five minutes. Stir until glossy and smooth. Set aside to cool at room temperature.
  5. To prepare the cupcakes, use a paring knife to cut a circle out of the middle of each cupcake. Stuff each cupcake with 1-2 teaspoons of the coconut filling.
  6. To frost, dip each cupcake upside down into the ganache. Top with toasted coconut (if using) and serve.
Recipe by Baked In at https://www.baked-in.com/2012/05/18/mounds-cupcakes/