Chocolate Coconut Cupcakes {Small Batch - Yield: 8}

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. Delish. Be sure to check out my Vegan "Almond Joy" Cake too!

Mounds (Chocolate Coconut) Cupcakes {Small Batch}

Check out baking tips, tricks & ingredient substitutions. 

Yield:  8 standard or 2 dozen mini cupcakes  

Ingredients 

Chocolate Fudge Cupcakes:

• 2/3 cup granulated white sugar
• 1/2 cup plus 1 tablespoon all-purpose flour
• 1/3 cup dutch process cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup buttermilk OR 1/3 cup whole milk mixed with 1 teaspoon vinegar
• 1 large egg
• 2 1/2 tablespoons vegetable oil
• 3/4 teaspoon vanilla extract
• 3/4 teaspoon espresso powder
• 1/3 cup boiling water

Coconut Cream Cheese Frosting:

• 8oz cream cheese, room temperature (not light or low fat)
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 teaspoon vanilla extract
• A few drops of coconut flavoring or 1/4 teaspoon coconut extract
• 2 cups confectioners’ sugar (powdered sugar), sifted 
• sweetened, shredded coconut

Directions  

Prepare Cupcakes:

Preheat the oven to 350 degrees F. Line a cupcake pan with 8 standard size baking cups or 24 minis.

 

In a large bowl, whisk or sift together the flour, sugar, cocoa, baking soda, baking powder, and salt. In a measuring cup lightly whisk together buttermilk (or milk and vinegar), oil, egg, and vanilla. Using a whisk or wooden spoon, gently stir wet ingredients into dry ingredients, just until incorporated. Dissolve espresso powder in 1/2 cup boiling water and immediately fold into batter. Do not over-mix. Batter will be very thin.

 

Distribute all of the batter, filling almost up to the top, between 8 standard size cups (about 1/4 cup batter each) or 24 mini baking cups (about 1 1/2 tablespoons batter each). Bake standard size cupcakes for 16-22 minutes and minis for 8-10 minutes, or until an inserted toothpick comes out clean. Cool completely on a wire rack before frosting.

Prepare frosting:
With an electric mixer, beat butter and cream cheese on medium speed until smooth (make sure they are both at room temperature so you do not get lumps in your frosting). Add vanilla and coconut flavoring. 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.

Give them a try, and be sure to share a picture on our Facebook page, or email a photo to MyCreation@dollhousebakeshoppe.com!

Happy Baking,
Lindsay Ann
 

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