Mounds CupcakesPosted: June 29, 2009
I love love love love love MOUNDS BARS! So when I saw this recipe on Beantown Baker’s site, I knew I had to make them. I did add coconut rum instead of extract and it was great. I also upped the amt of coconut in the frosting and used dark chocolate cocoa in the cupcake batter. They are great! My recipe is included below, see Bean Town Baker for her changes too!
Ingredients:makes 18 – As seen on Cook Like a Champion and I Heart CuppyCakes, originally from Hello Cupcake
1 3/4 cups all-purpose flour
1/4 cup unsweetened dark chocolate cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 sticks (12 tbsp) unsalted butter, softened
3/4 cup lightly packed brown sugar
2 large eggs
2 ounces unsweetened chocolate, melted
1 cup buttermilk
1/2 teaspoon vanilla extract
Preheat oven 350F.
Prepare cupcake pan with liners.
Whisk together the flour, cocoa powder, baking soda, baking powder and salt in medium bowl.
In another medium bowl with an electric mixer on high, beat the butter and sugar until light and fluffy about 3 minutes.
Add the eggs, one at a time, beating well after each addition.
Beat in the melted chocolate.
Reduce the speed to low and add the flour mixture alternately with the buttermilk in batches, beginning and ending with the flour mixture and beating until blended.
Stir in vanilla.
Fill the cupcake liners about 1/2-2/3 full.
Bake until golden and a toothpick inserted in the center comes out clean, about 17-20 minutes.
Allow to cool completely before frosting.
Frosting and chocolate drizzle:
Coconut cream cheese filling (frosting in my case):
1 (8 ounce) package cream cheese, softened
1/2 cup unsalted butter, softened
4 cups confectioners’ sugar
2 tablespoons heavy cream
1/2 teaspoon salt
1/2 teaspoon coconut rum
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
Beat the cream cheese and butter in a mixer bowl until light and fluffy.
Gradually add the confectioners’ sugar, one cup at a time, alternating with heavy cream.
Beat in the salt, coconut flavoring, and vanilla extract.
Continue beating until mixture is smooth and spreadable.
Add additional confectioners’ sugar if necessary to thicken the frosting, or more cream to thin.
Fold in the shredded coconut.
3/4 cup semi-sweet chocolate
3/4 cup bittersweet chocolate
1/3 cup heavy whipping cream
In saucepan bring whipping cream to boil over high heat.
Pour hot whipping cream over chocolate and stir until chocolate melted.
You can add more cream if your ganache is too thick to spread.
To assemble the cupcakes:
Remove center of cupcake using the cone method. Set cone aside – feel free to eat it!
Pipe frosting into hole and continue on top of cupcake. Drizzle ganache over frosting.