How To Make Mounds Coconut Cupcakes
Delicious and moist coconut cupcakes topped with rich chocolate frosting and toasted coconut flakes!
Serves:
Ingredients
- 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)
Instructions
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Preheat oven to 350°F. Line 12 muffin cups with cupcake liners.
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In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt.
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In a large bowl, cream together butter and sugar until light and fluffy.
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Add eggs to the butter mixture one at a time, mixing well after each addition.
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Add shredded coconut, coconut milk, and vanilla extract- mix until well combined.
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Slowly add the flour mixture to the wet ingredients and stir until fully incorporated.
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Fill each muffin cup with batter about ¾ full.
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Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
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Remove cupcakes from the oven and allow them to cool completely before frosting.
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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.
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Once cupcakes have cooled, evenly distribute the chocolate frosting on all cupcakes.
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Sprinkle each cupcake with toasted sweetened coconut flakes and serve.
Nutrition
- 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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