Mounds Chocolate Cupcakes Recipes

Steps:

• 1. Heat oven to 350 degrees. Line cupcake pans with paper baking cups.
• 2. Prepare COCONUT FILLING: Beat all filling ingredients, except coconut, until smooth and creamy. Stir in coconut and set aside.
• 3. Prepare CUPCAKE BATTER: In a large mixer bowl, stir together flour, sugar, cocoa, baking soda and salt.
• 4. Add water, oil, vinegar, and vanilla. Beat on medium speed for 2 minutes.
• 5. Fill baking cups 2/3 full. Spoon 1 level tablespoon of filling into center of each cupcake.
• 6. Bake 20 to 25 minutes until pick inserted in the cake comes out clean.
• 7. Remove from pan and cool completely on a wire rack.

Steps:

• Prepare cake mix according to box directions (including oven temperature and baking time).
• Fill cupcake liners 2/3 full and put one square of a Hershey bar on top.
• Top with desired amount of flaked coconut and bake according to box directions.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• Melt butter in a large saucepan. Remove saucepan from heat and stir white sugar, eggs, and vanilla extract into the melted butter until thoroughly combined.
• Mix flour, cocoa powder, salt, and baking powder together in a large mixing bowl; add butter mixture to the flour mixture and stir to form a smooth batter. Pour the batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely.
• Beat coconut, sweetened condensed milk, and confectioners' sugar together in the bowl of a stand mixer until very thick; spread over the cake in an even layer.
• Heat prepared frosting in the microwave until the frosting has a pourable consistency, about 75 seconds; pour over the cake and spread into an even layer. Refrigerate cake until the frosting is set, at least 15 minutes.