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If you like getting down on a Mounds Bar, you’re in luck. These cupcakes are better than the candy bar IMO, but is it really even fair to compare candy bars to cupcakes? It might be a little bit of an apples-to-oranges situation, but this is my blog and I compare what I want.
So here we have the Mounds Bar Cupcake. It’s a dark chocolate fudge cupcake with dark chocolate coconut frosting. A gooey little pile of sweetened coconut and a dark chocolate drizzle sits on top. It is the perfect balance of chocolate and coconut, simple and delicious.
Mounds Bar Cupcakes
Ingredients
For the Cupcakes
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup Hershey's Special Dark cocoa powder
- ⅔ cup unsalted butter 1 1/3 sticks
- 1 tsp vanilla extract
- 1 ½ cups granulated sugar
- 3 eggs
- 1 cup milk
For the Frosting
- 1 cup butter softened
- 4 cups powdered sugar
- ¾ cup Hershey's Special Dark cocoa powder
- 2-3 tsp vanilla extract
- 1-2 tbsp milk
- 1 tsp coconut extract
For the Top
- 1 1/2 cups sweetened shredded coconut
- 1/2 cup sweetened condensed milk
- 1 cup dark chocolate chips
Instructions
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Heat the oven to 350° F and line cupcake pans with 18 cupcake liners. Sift together the flour, baking soda, salt, and cocoa powder and set aside. Use a standing mixer or hand-mixer to cream the butter. Add the sugar and vanilla and mix to combine. Add the eggs one at a time, beating after each one until smooth.
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On the lowest speed, alternately add the dry ingredients in three additions and the milk in two. Beat only until smooth and fully combined, you don’t need to overwork the batter.
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Scoop the batter into the prepared pans filling each about two-thirds full. Bake the cupcakes for about 25 minutes, or until the tops are puffed and a toothpick inserted into the center turns out clean. Cool the cakes in the muffin tins for about 5 minutes and then remove them to a rack and let cool completely.
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To make the frosting, add the butter and the vanilla to the bowl of an electric mixer. Cream together on low speed until smooth and creamy. In a separate bowl, mix the cocoa powder and the powdered sugar until combined. Add the powdered sugar mixture one cup at a time, along with the coconut extract, and continue to beat on medium speed until the frosting is creamy. If necessary, add milk 1 tablespoon at a time until it is the right consistency.
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Once the cupcakes have cooled, use a piping bag to pipe the frosting onto the cupcakes.
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To make the coconut topping, mix together the sweetened coconut and sweetened condensed milk until a gooey mixture is formed. Top each cupcake with a dollop of this mixture. Then, melt the dark chocolate chips in a microwave-safe bowl for 1 minute in the microwave, heating for additional 30 seconds as needed. Stir until melted and smooth. Transfer the melted chocolate to a small plastic bag and snip the corner to pipe the chocolate fudge on top of the cupcakes in drizzles. Enjoy!
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