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If you are a fan of Mounds candy bars, you will love these chocolate coconut cupcakes! There is rich chocolate and chewy coconut in every incredible bite.
Featured with this recipe
Cupcakes are such a delightful treat and there are so many variations to try. Mirroring a popular candy bar is one great way. These chocolate coconut cupcakes are perfectly made into tasting and layered to look like Mounds candy bars. It is the best combination!
I have always loved the combination of chocolate and coconut. Hello, Mounds Candy Bars! The coconut filling in this recipe is made with marshmallows which gives the coconut kind of a chewy and creamy texture just like the candy bar, but even better. The chocolate topping is rich and smooth and melts in your mouth. It is tempting to just eat it right out of the pan with a spoon. I’ll admit I licked the spoon when I was done. I couldn’t resist!
Mounds Cupcakes Ingredients
Imagine a mounds candy bar bite with the chocolate layers and the soft and creamy coconut mixture hitting your teeth. It is the perfect combination and these cupcakes are just that!
- Devil’s food cake mix – Make this easy with a cake mix! Mix the Devil’s food cake mix together with eggs, vegetable oil, and water or what is asked on the back of the box you have. Bake the cake mix in cupcake tins and let cool.
- Marshmallows – Melt the marshmallows together for an ooey gooey treat!
- Sugar – This makes the sticky topping combine together with a little added sweetness and flavor.
- Milk – Adds a creamy texture to the sugar mixture.
- Coconut – Toasted coconut adds a great flavor to the topping. You can leave the shredded coconut white and not cooked for a sweeter top.
Chocolate Topping
These homemade chocolate cupcakes are perfect for adding the best twist on a Mounds Candy. This homemade chocolate topping works well with the soft cupcake, layered with coconut, and topped with sweet chocolate. These mounds cupcakes are always a favorite!
- Sugar – Added for sweetness and texture!
- Milk – Makes the chocolate creamy and smooth while stirring together.
- Butter – Helps blend and combine the ingredients leaving it a smooth texture.
- Chocolate chips – Melt them down and have a chocolatey flavor all combined.
How To Make Easy Chocolate Coconut Cupcakes
You can’t go wrong when making these chocolate coconut cupcakes. They are quick and easy to make but looks like it took all day! The first bite will have you hooked and wanting more!
- Bake – Mix together the ingredients for the cake mix according to the package directions for cupcakes. Whisk together the dry ingredients and wet ingredients together. Bake in cupcake tins in the oven.
- Combine – While the cupcakes are cooking, melt marshmallows, ½ cup sugar, and ½ cup milk together over medium heat. Remove from heat and mix in the flaked coconut. Set aside.
- Topping – In a separate pan, combine all chocolate topping ingredients (sugar, milk, butter, chocolate chips).
- Boil – Bring to a boil and keep at a rolling boil for 1 ½ minutes. Remove from heat, pour into a mixing bowl, and beat until creamy.
- Layer – When the cupcakes have cooled completely to room temperature, spoon the coconut mixture onto each cupcake, then carefully spoon the chocolate topping over the coconut mixture.
Cake or Cupcakes, You Choose
This recipe for cupcakes also works great for a 9×13 cake or two 9″ round cakes. It’s actually much easier to make as a chocolate cake, but the cupcakes are fun too. When making this recipe as a cake, follow the same instructions as the cupcakes.
When the cake has cooled I like to poke holes in the top of the cake so some of the coconut mixtures seep down into the cake. Similar to a poke cake! Once the coconut mixture is spread evenly over the cake, pour the chocolate topping over the coconut mixture and enjoy.
Go Nuts, or Not
If you remember the classic commercial for Almond Joy and Mounds candy bars, sometimes you feel like a nut, sometimes you don’t. If you feel like making this recipe into an Almond Joy copycat, go right ahead. Top the cake or cupcake with an almond or two to get that almond crunch and flavor. Or, leave it off. It’s totally up to you.
Tips for Making the Best Chocolate Coconut Cupcakes
It is always best to follow the recipe according to directions but we understand there are times that there needs to be substitutions or add-ins. These tips are always helpful and can be used for other recipes too! Follow these tips and learn how to make the best chocolate coconut cupcake recipe!
- Cake mix – Thicken your cake and make it moister by adding in sour cream when blending the cupcakes mix together.
- Flavor – Using coconut extract is always an added flavor that will boost the coconut flavor in the cupcakes. Vanilla extract is always a choice too!
- Toothpick – The toothpick test is always the best choice. It is a simple and clean look to see if you
- Cupcake liners – This makes the cupcakes come out smooth and not stick. You can find decorative cupcake liners that are fun and festive for the holiday or event you are having.
- Wire rack – Place the cupcakes on wire racks to cool before frosting them. This is great to leave them on the wire rack even after they are frosted before serving or storing.
- Storing – Store in an airtight container for two to three days long.
“We love mounds, so of course had to try these & they were a hit!! The cupcakes were so soft & taste amazing with the coconut & chocolate!”
-Kristyn
Frequently Asked Questions
Baking fluffy, moist cupcakes are all about not over-mixing. When over-mixing your batter, bubbles end up with a tough and hard cake once baked. It is best to mix on low to medium speed. Once the cake mix is blended together, you do not need to mix anymore.
Milk is the number one answer but sometimes you need to use water or what is asked in the instructions. When the box calls for water you can substitute it for milk. It will help make the cupcakes moist and soft when baking. The milk adds density, fat, and extra flavor. You can also use egg whites instead of the yolk to make the cupcakes more fluffy.
When your cupcakes are sticky on top this means the sugar and water had a reaction when the cupcake tops are exposed to the humid air. This will create a wet or sticky topping.
Keep Up the Cupcakes
If you enjoy sampling even more cupcakes, give some of these variations a taste. They are fun, fruity, savory, and sweet. All delicious and fun to make for holidays or delicious events!
Mounds Cupcakes
Equipment
- 9 inch cake pans
- Muffin tin
Ingredients
- 1 package Devil’s Food cake mix
- 24 marshmallows
- 1/2 cup sugar
- 1/2 cup milk
- 14 ounces flaked coconut
Chocolate Topping
- 1 1/2 cups sugar
- 1/2 cup milk
- 1/2 cup butter
- 1 cup semi-sweet chocolate chips
Instructions
- Bake cake mix according to package directions for cupcakes.
- While cupcakes are cooking, melt marshmallows, ½ cup sugar and ½ cup milk together over medium heat. Remove from heat and mix in the flaked coconut. Set aside.
- In a separate pan, combine all chocolate topping ingredients (sugar, milk, butter, chocolate chips).
- Bring to a boil and keep at a rolling boil for 1 ½ minutes. Remove from heat, pour into a mixing bowl,and beat until creamy.
- When cupcakes have cooled completely, spoon coconut mixture onto each cupcake, then carefully spoon chocolate topping over the coconut mixture.
- See comments above for instructions to make a Mounds Cake instead of cupcakes.
Nutrition Information
We love mounds, so of course had to try these & they were a hit!! The cupcakes were so soft & taste amazing with the coconut & chocolate!
As soon as I saw these I couldn’t wait to make them! We LOVE chocolate and coconut together! Turned out great!
Can’t wait to try these Mounds Cupcakes. My absolute favorite is coconut, chocolate, and almonds. I think I’ll put a few almond slivers in the cupcake mix. Ummmm thanks for your wonderful recipes!!
You guys are the best man. I always know that with your cooking blog, it’ll always be yummy. Thanks for always sharing.
Thank you so much for your awesome comment! 😀 Made my day!
Yum!