Lindsay Ann Bakes: Chocolate Coconut "Mounds" Cupcakes

Thursday, January 5, 2012

Chocolate Coconut "Mounds" Cupcakes

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This twist on the classic "Mounds" candy bar is made of a moist, rich dark chocolate cake, topped with a creamy coconut vanilla cream cheese frosting, and rolled in sweetened shredded coconut. 



Mounds (Chocolate Coconut) Cupcakes


Yield: 14 cupcakes 

Ingredients

Chocolate Cupcakes:
  • 3/4 cup + 2 tablespoons (105g) all-purpose flour, weighed or spooned and leveled
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup + 2 tablespoons (30g) unsweetened cocoa powder, dutch processed or "Special Dark"
  • 1 cup (200g) granulated white sugar
  • 1/4 cup vegetable oil
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup sour cream
  • 1 teaspoon instant espresso powder or instant coffee granules
  • 1/2 cup boiling water
Coconut Cream Cheese Frosting:
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 4oz cream cheese, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon coconut extract
  • 1/8 teaspoon salt
  • 2 cups (1/2lb) powdered sugar, sifted 
  • sweetened, shredded coconut

Directions  


Prepare Cupcakes:
Preheat oven to 350 degrees F. Line a cupcake pan with baking cups.

In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt and cocoa and sugar. In a measuring cup whisk together oil, egg, vanilla and sour cream. Gently stir into dry ingredients. Dissolve instant espresso or coffee in the boiling water and stir into batter. Batter will be thin and liquidy.

Fill cupcake liners just over 1/2 full, about 3 tablespoons of batter per cup. Bake for 16-19 minutes, or until an inserted toothpick comes out clean. (For mini cupcakes, fill with about 1 1/2 tablespoons batter each and bake for about 8-10 minutes). Transfer to a wire rack to cool completely before frosting.

Prepare frosting:

With an electric mixer, beat butter on medium speed until smooth and pale in color. Beat in cream cheese (make sure they are both at room temperature so you do not get lumps in your frosting). Add vanilla, coconut flavoring, and salt. Gradually beat in powdered sugar until incorporated. Beat on medium speed for about 3 minutes, until smooth and creamy.

Frost cooled cupcakes and roll in shredded coconut.
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