Mounds Coconut Cupcakes Recipe

Mounds Coconut Cupcakes Recipe

How To Make Mounds Coconut Cupcakes

Delicious and moist coconut cupcakes topped with rich chocolate frosting and toasted coconut flakes!

Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes



  • 1 ½ cups all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 1 cup granulated sugar
  • ½ cup unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1 cup unsweetened shredded coconut
  • 1 cup coconut milk
  • 1 tsp. vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 2 tbsp. heavy cream
  • ¼ cup sweetened shredded coconut (toasted)


  1. Preheat oven to 350°F. Line 12 muffin cups with cupcake liners.

  2. In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt.

  3. In a large bowl, cream together butter and sugar until light and fluffy.

  4. Add eggs to the butter mixture one at a time, mixing well after each addition.

  5. Add shredded coconut, coconut milk, and vanilla extract- mix until well combined.

  6. Slowly add the flour mixture to the wet ingredients and stir until fully incorporated.

  7. Fill each muffin cup with batter about ¾ full.

  8. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.

  9. Remove cupcakes from the oven and allow them to cool completely before frosting.

  10. In a medium-sized bowl, mix together chocolate chips and heavy cream in the microwave for 20-second intervals, stirring each time until fully melted and smooth.

  11. Once cupcakes have cooled, evenly distribute the chocolate frosting on all cupcakes.

  12. Sprinkle each cupcake with toasted sweetened coconut flakes and serve.


  • Calories : 600kcal
  • Total Fat : 35g
  • Saturated Fat : 25g
  • Cholesterol : 111mg
  • Sodium : 300mg
  • Total Carbohydrates : 67g
  • Dietary Fiber : 4g
  • Sugar : 47g
  • Protein : 6g
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