Mounds Bar Cupcakes

Ingredients

Cupcakes:

• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup dark cocoa powder
• ½ cup unsalted butter
• 1 tsp vanilla extract
• 1 ½ cups granulated sugar
• 3 eggs
• 1 cup milk

Frosting:

• 1 cup butter (softened)
• 4 cups powdered sugar
• ¼ cup Hershey’s Special Dark cocoa powder
• 2-3 tsp vanilla extract
• 1-2 tbsp milk
• 1 tsp coconut extract

For the topping:

• 1 ½ cups sweetened shredded coconut
• ¼ cup sweetened condensed milk
• 1 cup dark chocolate chips

Procedure

1. Preparation: Preheat the oven to 350°F/180°C and line cupcake pans with 18 cupcake liners.
2. Dry Ingredients: Sift together the flour, baking soda, salt, and cocoa powder, then set aside.
3. Creaming Butter: In a mixing bowl, cream the butter until smooth using a standing mixer or hand-mixer.
4. Incorporating Sugar: Add granulated sugar and vanilla to the butter, mixing until well combined.
5. Adding Eggs: Gradually add eggs one at a time, beating after each addition until smooth.
6. Alternating Mix: On low speed, alternate adding dry ingredients and milk in three and two additions respectively, mixing until smooth.
7. Filling Pans: Scoop the batter into prepared cupcake pans, filling each about two-thirds full.
8. Baking: Bake cupcakes for approximately 25 minutes, or until toothpick inserted comes out clean.
9. Cooling: Let cupcakes cool in pans for 5 minutes, then transfer to a rack to cool completely.

Frosting

1. Preparing Buttercream: In an electric mixer bowl, combine softened butter and vanilla, creaming on low speed until creamy.
2. Adding Dry Ingredients: In a separate bowl, mix cocoa powder and powdered sugar until combined.
3. Incorporating Dry Mix: Gradually add powdered sugar mixture to butter mixture, along with coconut extract, beating on medium speed until creamy.
4. Adjusting Consistency: If needed, add milk 1 tablespoon at a time until desired consistency is reached.
5. Applying Frosting: Once cupcakes are cooled, use a piping bag to pipe frosting onto cupcakes.

Coconut Topping

1. Mixing Ingredients: Combine sweetened coconut and sweetened condensed milk until a gooey mixture forms.
2. Topping Cupcakes: Place a dollop of coconut mixture on each cupcake.
3. Chocolate Drizzle: Melt dark chocolate chips in a microwave-safe bowl, then transfer to a plastic bag to pipe chocolate fudge drizzles over cupcakes.

Conclusion

Mounds Bar Cupcakes offer a delightful symphony of flavors, blending rich chocolate cake with creamy frosting and sweet coconut topping. With this simple recipe, you can indulge in the decadence of homemade treats that are sure to impress friends and family alike.

FAQs (Frequently Asked Questions)

1. Can I use other types of chocolate in this recipe?
   • Yes, you can experiment with different types of chocolate to customize the flavor to your preference.
2. How should these cupcakes be stored?
   • Store them in an airtight container at room temperature for up to three days, or in the refrigerator for longer freshness.
3. Can I omit the coconut extract from the frosting?
   • While coconut extract adds a distinct flavor, you can omit it if you prefer a more traditional chocolate frosting.
4. What can I use if I don’t have a piping bag for frosting?
   • A simple alternative is to use a zip-top plastic bag and cut a small hole in one corner for piping.
5. Can I freeze these cupcakes?
   • Yes, you can freeze unfrosted cupcakes in an airtight container for up to three months. Thaw them in the refrigerator before frosting and serving.