Mounds Chocolate Cupcakes Recipe

Mounds Chocolate Cupcakes Recipe

Yield: 30 Cupcakes
Recipe by luhu.jp

Ingredients:

COCONUT FILLING
8 ounce: Cream cheese, softened
1/3 cup: Sugar,
1: Egg,
1/2 tsp: Almond extract,
1/8 tsp: Salt,
1 cup: Mounds Sweetened Coconut Flakes,

CUPCAKE BATTER
3 cup: All-purpose flour,
2 cup: Sugar,
2/3 cup: Hersheys Cocoa,
2 tsp: Baking soda,
1 tsp: Salt,
2 cup: Water,
2/3 cup: Vegetable oil,
2 tbsp: White vinegar,
2 tsp: Vanilla extract,

Directions:

Prepare COCONUT FILLING (below). Heat oven to 350

F. Line muffin cups
(2-1/2 inches in diameter) with paper bake cups. In large bowl, stir
together flour, sugar, cocoa, baking soda and salt. Add water, oil,
vinegar and vanilla; beat on medium speed of electric mixer 2
minutes. Fill muffin cups 2/3 full with batter. Spoon 1 level
tablespoon FILLING into center of each cupcake. Bake 20 to 25 minutes
or until wooden pick inserted in cake portion comes out clean. Remove
from pan to wire rack. Cool completely. About 2-1/2 dozen cupcakes.

COCONUT FILLING: In small bowl, beat cream cheese, sugar, egg, almond
extract and salt until smooth and creamy. Stir in coconut.

[Hersheys is a registered trademark of Hershey Foods Corporation.]
[Recipe may be reprinted courtesy of the Hershey Kitchens.]

Meal-Master recipe format courtesy of Karen Mintzias


Source from luhu.jp