MOUNDS CUPCAKES
I had a box of Coconut Supreme cake mix that I had picked up by accident, so I decided to get creative with it. This is what I came up with
Provided by Tina Leffelman @PaigeMatthews225
Categories Other Desserts
Number Of Ingredients 3
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.
MOUNDS® BAR CAKE
Very rich and so yummy.
Provided by Dale Hughes
Categories Desserts Cookies Bar Cookie Recipes
Time 1h5m
Yield 15
Number Of Ingredients 12
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.
Nutrition Facts : Calories 749.5 calories, Carbohydrate 89 g, Cholesterol 91 mg, Fat 43.9 g, Fiber 7.2 g, Protein 8.2 g, SaturatedFat 31.2 g, Sodium 302.9 mg, Sugar 73.2 g
MOUNDS™ CHOCOLATE CUPCAKES
Sweetened coconut flakes used to be sold under the Mounds™ brand, and this recipe came from the bag!
Provided by RC :)
Categories Chocolate
Time 40m
Number Of Ingredients 17
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.
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