Best Mounds Chocolate Cupcakes Recipes

Chocolate Coconut Mounds Cake image

Provided by Marie

Categories Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 12

1 (18 ounce) package chocolate cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 cup sugar
1 cup milk
2 1/2 cups mini marshmallows
14 ounces coconut
1/2 cup milk
1/2 cup butter or 1/2 cup margarine
1 cup sugar
1 (12 ounce) package chocolate chips

Steps:

Prepare cake mix according to package directions and bake in a 9 x 13 greased and floured pan.
During the last minutes of baking, bring to a boil, 1 c sugar, 1 c milk and marshmallows.
Watch closely, it burns easily.
Remove from heat and stir in coconut.
Pour over cake as soon as it comes out of the oven.
For frosting, bring to a boil, 1/2 c milk, the butter and 1 c sugar.
Add chocolate chips and stir until they are melted.
Pour over second layer of cake and refrigerate overnight.

Nutrition Facts : Calories 857.9, Fat 52.6, SaturatedFat 32.1, Cholesterol 71.1, Sodium 476.5, Carbohydrate 100.4, Fiber 8.1, Sugar 73.5, Protein 8.8

Mounds Cupcakes image

Provided by Tina Leffelman @PaigeMatthews225

Number Of Ingredients 3

1 box(es) duncan hines coconut supreme cake mix
3 - hershey's milk or dark chocolate bars (regular sized)
1/2 - bag of flaked coconut ( more or less depending on taste)

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™ Chocolate Cupcakes image

Provided by RC :)

Categories Chocolate

Time 40m

Number Of Ingredients 17

COCONUT FILLING
1 - 8 oz. pkg cream cheese, softened
1/3 c sugar
1 egg
1/2 tsp vanilla
1/8 tsp salt
1 c mounds™ sweetened coconut flakes
CUPCAKES
3 c all purpose flour
2 c sugar
2/3 c cocoa
2 tsp baking soda
1 tsp salt
2 c water
2/3 c vegetable oil
2 Tbsp white vinegar
2 tsp vanilla

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.