What a Lovely Bunch of Coconuts: Dark Chocolate Mounds Bar Cupcakes With Vanilla Buttercream Frosting

Inspiration! How to get the coconut flavor into the middle of the chocolate cupcake with out mixing it all into the batter? Well, I went out and bought two packages of the little Mounds Bars...which believe it or not...are already in the grocery stores ready for...Yikes!...Halloween...That scared me!

I put the packages in the fridge when I got back home. I didn't want to freeze them, just make them cold so they wouldn't melt as much. So, when I was finished making the batter, I used a crescent moon cookie cutter on the little bars and placed the moon onto the top of each cupcake before putting them into the oven to bake.


The cool part was that when I took them out, the chocolate on the Mounds bar crescent moon had melted into a little chocolate pool and the coconut was right beneath it...just perfect! Then I frosted half of them with vanilla frosting and half with chocolate frosting and plunged them into the fresh coconut to top it all off! This is Nigel...I thought you might like to see how big his tongue can get when he's looking at such a site...he's a french bulldog and quite a hoot!


Layla is checking the cupcake from afar...she settled on a special doggie treat instead!

Here's the Q&D* version on how to make these cupcakes:

Ingredients:

1 box Duncan Hines Moist Deluxe Cake Dark Chocolate Fudge Cake Mix
1 box chocolate jello instant pudding
1 small Yoplait Yo-Plus Digestive Health with Optibalance Yogurt
2 packages of the small Mounds Dark Chocolate Bars (place in the fridge for about an hour before using)
1 can Dark Chocolate Fudge Creamy Home Style Duncan HInes Frosting
1 can French Vanilla Creamy Home Style Duncan HInes Frosting (or make your own)
1 bag of shredded coconut

Make the cupcakes according to the box instructions, add in the instant pudding and the yogurt and mix with a whisk for 1-1/2 minutes. Add batter to the cupcakes holders.

Use a small cookie cutter to cut a shape into the Mounds bar. It could be circular, square, but it shouldn't be over 3/4 of an inch in length. Place this piece on the center of the cupcake batter and press down a bit.

Bake according to directions on box.

Frost the beauties after they are cool...about 20 minutes. Dunk them in a bowl of shredded coconut.

There's no doubt....You will have many fans after they eat one of these!

Rock On!

CQ

*Quick and Dirty

6 comments:

  1. Fans? I need those! And I need a cupcake too. And a dog like Layla. Thanks :p

    ReplyDelete
  2. These look so yummy!

    ReplyDelete
  3. Holy crap. That might be the most beautiful thing I've ever seen.

    0_0

    ReplyDelete
  4. These sound incredible, I am so glad I found your site! I cannot tell how big your cookie cutter was to make cut out from the Mounds bar. Did two mounds work (4 mounds?) I am wondering if you used a 1/4 of a Mounds bar per cupcake? Thanks!

    ReplyDelete
  5. Just curious..do you do the pictures yourself too?
    Again, lovely blog. :)

    ReplyDelete
  6. Is the yogurt flavor vanilla? Can any yogurt be substituted? Is that a 4oz container? Sorry I have so many questions, but I can't find this yogurt!

    ReplyDelete