Coconut Fudge Brownie Cupcakes

Indulge in a truly irresistible delight that combines the rich intensity of chocolate with the sweet, tropical allure of coconut! These Mounds Brownie Cupcakes are an exquisite, individually portioned treat perfect for any chocolate and coconut aficionado. Forget struggling with self-control – these delightful mini desserts offer built-in portion management, ensuring you savor every single bite without overindulging. You’ll certainly need it when something this delicious is within reach!

Beyond their decadent flavor, these Chocolate Coconut Brownies are incredibly rich, deeply satisfying, and wonderfully portable, making them ideal for gatherings, lunchboxes, or a special treat on the go. Imagine a fudgy brownie base, concealing a luscious, creamy coconut filling, all baked to perfection in a convenient cupcake form. This isn’t just a dessert; it’s an experience, a nostalgic nod to your favorite candy bar, elevated to gourmet status.

Contents

Why You Absolutely Must Bake These Mounds Brownie Cupcakes

**A Trip Down Memory Lane with Every Bite:** My personal love affair with Mounds Bars began way back in 7th grade. I distinctly recall a junior high ski trip to Afton Alps, nestled on the Minnesota-Wisconsin border. While the notion of “Alps” in the Midwest was amusing, the sheer freedom of those days, learning to ski (or mostly fall!), and refueling in the lodge created a lasting memory. My go-to sustenance? A glorious Mounds bar, sometimes even two! That distinct chocolate-coconut flavor instantly became a favorite, and these brownie cupcakes perfectly capture that nostalgic joy, offering a sophisticated twist on a classic candy bar.
**Irresistible Flavor Combination:** If you’re already a fan of the classic pairing of chocolate and coconut, then these brownie cupcakes are tailor-made for your palate. They deliver that iconic, deeply satisfying blend that only a Mounds bar can truly provide, but in a homemade, intensely rich dessert format. The fudgy brownie encasing the sweet, moist coconut filling creates a harmony of textures and flavors that is truly addictive.
**Perfectly Portioned Indulgence:** One of the greatest challenges with a full pan of brownies is portion control. These Mounds Brownie Cupcakes solve that problem beautifully! Each cupcake is a self-contained, decadent treat, allowing you to enjoy a perfect serving without the temptation of cutting just “one more sliver.” They’re ideal for parties, bake sales, or simply keeping on hand for a personal moment of bliss.
**Rich, Delicious, and Conveniently Portable:** Not only are these cupcakes incredibly rich and bursting with flavor, but their individual nature makes them incredibly convenient. They travel exceptionally well, whether you’re bringing them to a potluck, a family gathering, or packing them for a special lunch. The sturdy brownie base and enclosed filling mean less mess and more enjoyment wherever you go.

Essential Ingredients for Your Mounds Brownie Cupcakes

Crafting these delectable Mounds Brownie Cupcakes requires a blend of pantry staples and a few key specialty items. Here’s what you’ll need, along with some important notes to ensure the best results:

Kitchen Staples: Butter, Eggs, Granulated Sugar, Brown Sugar, All-Purpose Flour, Salt – These form the foundational brownie batter. Ensure your butter and eggs are at room temperature for a smoother, more emulsified batter. Brown sugar adds moisture and a subtle caramel note, complementing the rich chocolate.
Sweetened Condensed Milk – This is a critical component for the creamy, sweet coconut filling. You won’t need the entire can, so plan to use the remainder in another recipe or simply enjoy a spoonful! Its thick, sugary consistency binds the coconut perfectly.
Powdered Sugar (Confectioners’ Sugar) – Essential for the filling’s texture and sweetness. For the smoothest filling possible, it’s always recommended to sift your powdered sugar before mixing to eliminate any stubborn lumps and ensure a velvety consistency.
Vanilla Extract – A flavor enhancer for both the brownie and the filling. Always opt for pure vanilla extract over imitation vanilla. The depth and warmth of pure vanilla significantly elevate the overall taste, providing a much richer and more authentic flavor profile.
Sweetened Shredded Coconut – The star of the filling! Look for a high-quality sweetened, flaked coconut. Brands like Angel Flake are readily available in the baking aisle of most grocery stores and provide the perfect texture and sweetness for this recipe. Avoid unsweetened coconut, as the filling relies on the sugar content for both flavor and moisture.
Semi-Sweet Chocolate Chips – The backbone of your fudgy brownies. I highly recommend using a premium brand like Ghirardelli or Guittard. The quality of your chocolate directly impacts the richness and depth of your brownie flavor. You can also chop a good quality semi-sweet chocolate bar for an even more luxurious melt.

Step-by-Step Guide to Crafting These Divine Treats

Creating these extraordinary Mounds Brownie Cupcakes is a delightful process that’s surprisingly straightforward. The inspiration for this incredible recipe came from a talented friend, Betsy Cohen, over at Desserts Required. While I made a slight adjustment to the method for mixing the brownie batter to achieve an even fudgier result, the core magic of Betsy’s original recipe remains gloriously intact.

The key to these cupcakes lies in the ingenious coconut filling. To ensure it stays perfectly nestled within the brownie batter, the coconut mixture is briefly frozen. This allows it to firm up just enough to be easily shaped into small balls and positioned precisely in the center of each cupcake liner. The anticipation of biting into a rich chocolate cupcake, only to discover a soft, sweet coconut surprise, is truly one of life’s simple pleasures.

I recently had the perfect excuse to bake a batch of these beauties when I visited my sister and parents in Colorado. As expected, they were an absolutely HUGE hit! The joy of sharing these homemade delights, seeing the smiles they brought, truly made the baking effort worthwhile. If you, like me, are a passionate coconut lover, then I cannot emphasize enough: you simply *must* make yourself a batch of these Mounds Brownie Cupcakes ASAP. Prepare to fall in love!

Expert Tips for Baking Perfect Mounds Brownie Cupcakes

Achieving bakery-quality Mounds Brownie Cupcakes is easier than you think with these expert tips:

Choose the Right Coconut: For the most authentic flavor and ideal texture in your filling, always use *sweetened, flaked coconut*. Unsweetened coconut will result in a less flavorful and potentially drier filling, as it lacks the moisture and sweetness that sweetened coconut provides. The flaked variety also gives a nice textural contrast to the smooth brownie.
Layering is Key for the Filling: When assembling your cupcakes, begin by placing a generous spoonful, roughly one-third full, of brownie batter into the bottom of each muffin well. This creates a solid base. Next, carefully center one of your frozen coconut filling balls on top of this base. Finally, add enough additional brownie batter to fully cover the coconut filling, ensuring it’s completely encapsulated and won’t spill out during baking. This layering technique guarantees a delightful surprise in every bite.
The Toothpick Test for Brownie Perfection: Determining when brownies are perfectly done can be tricky, as you want them fudgy, not cakey. The toothpick test is your most reliable method. Insert a toothpick into the center of a brownie cupcake (avoiding the coconut filling). If it comes out with moist crumbs attached but no wet batter, your brownies are ready. If you see liquid batter, continue baking for a few more minutes and retest. Overbaking can lead to dry brownies, so keep a close eye on them!
Presentation Matters: While lining your cupcake tin with muffin papers is crucial for easy removal and cleanup, consider a secondary step for an elegant presentation. Once your Mounds Brownie Cupcakes have completely cooled, gently place each one into a fresh, clean muffin paper. This not only enhances their visual appeal but also makes them easier to handle and serve, especially if you’re bringing them to an event.
Don’t Overmix the Batter: After adding the flour and salt to your brownie mixture, mix *just until combined*. Overmixing can develop the gluten in the flour, leading to tough, chewy brownies instead of the desired fudgy texture. A few streaks of flour are acceptable; they will disappear during baking.
Cooling is Crucial: Resist the urge to dive into your cupcakes immediately after baking! Allow them to cool in the muffin pan for about 10-15 minutes before carefully transferring them to a wire rack to cool completely. This step is vital for the brownies to set properly and prevents them from crumbling when removed from the pan.

Equipment You’ll Need

To successfully create these delicious Mounds Brownie Cupcakes, gather the following kitchen tools:

12-cup standard muffin tin
Paper cupcake liners
Large mixing bowls (at least two)
Whisk and rubber spatula
Measuring cups and spoons
Baking sheet lined with foil or parchment paper
Microwave-safe bowl
Wire cooling rack

Storage and Make-Ahead Tips

These Mounds Brownie Cupcakes are best enjoyed fresh, but they also store well for a few days. Store them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. If refrigerating, allow them to come to room temperature for the best texture. You can also freeze the baked cupcakes for longer storage. Simply wrap individual cupcakes tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.

Creative Variations to Explore

While the classic Mounds Brownie Cupcakes are perfect as they are, feel free to experiment with these delicious variations:

Toasted Coconut: Lightly toast a portion of your shredded coconut before adding it to the filling for a nuttier, more intense coconut flavor.
Dark Chocolate Delight: Substitute semi-sweet chocolate chips with dark chocolate chips or chopped dark chocolate for a richer, less sweet brownie experience.
Chocolate Drizzle: Once cooled, melt a small amount of chocolate and drizzle it over the top of each cupcake for an extra touch of decadence and visual appeal.
Miniature Mounds: Use a mini muffin tin and adjust baking time accordingly for bite-sized treats perfect for parties.

Frequently Asked Questions (FAQ)

Can I use unsweetened coconut? While you technically *can*, it’s highly discouraged. The recipe relies on sweetened shredded coconut for its moisture, sweetness, and the specific texture of the filling. Using unsweetened coconut will result in a drier, less flavorful, and less cohesive filling.
My coconut filling isn’t firming up in the freezer. What went wrong? Ensure your sweetened condensed milk and powdered sugar are thoroughly combined with the coconut. If your freezer isn’t cold enough or if the mixture is too warm to begin with, it might take longer to firm. Make sure to spread the mounds out on the baking sheet so they freeze faster.
How do I know if my brownie batter is overmixed? Overmixed brownie batter will often look elastic and dense. To avoid this, mix the wet ingredients until just combined, then gently fold in the dry ingredients (flour, salt) until no streaks of flour remain. A few small lumps are perfectly fine.
Can I make these into a full brownie pan instead of cupcakes? Yes, you can! Press half of the brownie batter into a greased 9×13 inch pan, arrange the coconut filling (flattened into a single layer or small discs) over it, then top with the remaining brownie batter. Bake for 25-30 minutes, or until a toothpick comes out with moist crumbs. Keep in mind portion control will be harder!

Mounds Brownie Cupcakes

Prep Time
40 minutes

Cook Time
20 minutes

Total Time
1 hour

Yield
12 cupcakes

A decadent, chocolate-filled cupcake inspired by the iconic Mounds candy bar, offering a perfect blend of fudgy brownie and creamy coconut!

Rated 5 stars by 7 reviewers

Ingredients

For the Coconut Filling:

1 tablespoon unsalted butter, softened to room temperature
¼ cup sweetened condensed milk
⅓ cup powdered sugar (confectioners’ sugar), sifted
⅛ teaspoon pure vanilla extract
3 ½ ounces sweetened shredded coconut (approximately 1 scant cup)

For the Fudgy Brownie Batter:

1 cup unsalted butter
¾ cup packed light brown sugar
½ cup granulated sugar
1 ¼ cups semi-sweet chocolate chips (high quality recommended)
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon fine sea salt

Instructions

Prepare the Coconut Filling: In a medium bowl, whisk together the softened butter, sweetened condensed milk, powdered sugar, and vanilla extract until the mixture is smooth and lump-free. Fold in the sweetened shredded coconut until it is evenly blended and moist.
Shape and Freeze the Filling: Line a baking sheet with parchment paper or aluminum foil. Using a small spoon or your hands, scoop out approximately 2 teaspoons of the coconut filling mixture for each cupcake, forming 12 small mounds. Adjust sizes to ensure all mounds are roughly the same. Place the baking sheet in the freezer while you prepare the brownie batter, allowing the filling to firm up.
Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a standard 12-capacity muffin tin with paper cupcake liners, or generously spray each well with non-stick cooking spray. Set aside.
Melt Butter and Sugars for Brownie Batter: In a large, heat-safe bowl, combine the 1 cup butter, brown sugar, and granulated sugar. Microwave on high for about 1 minute. Stir well, then microwave for an additional 1 to 1 ½ minutes, or until all the butter is completely melted and the mixture begins to gently bubble around the edges. Carefully remove the bowl from the microwave and place it on a heat-resistant surface.
Combine Brownie Ingredients: Immediately add the 1 ¼ cups semi-sweet chocolate chips to the hot butter and sugar mixture. Whisk vigorously until the chocolate chips are fully melted and the mixture is smooth and glossy. Next, whisk in the eggs one at a time, followed by the 2 teaspoons of vanilla extract, mixing until just combined. Finally, gently stir in the all-purpose flour and salt, mixing only until no dry streaks of flour remain. Be careful not to overmix the batter.
Assemble the Cupcakes: Retrieve the frozen coconut filling mounds from the freezer. If needed, quickly reshape them into smooth, round balls; their diameter should be slightly smaller than the bottom of your muffin tin liners. Place about 2 tablespoons of brownie batter into the bottom of each prepared muffin liner. Carefully center one frozen coconut filling ball on top of the batter. Finish by adding another scoop of brownie batter over the coconut filling, ensuring it is completely covered and sealed within the brownie.
Bake and Cool: Bake the Mounds Brownie Cupcakes for 18-20 minutes. The brownies are done when a toothpick inserted into the brownie portion (avoiding the coconut center) comes out with moist crumbs attached, but no wet batter. Allow the cupcakes to cool in the muffin pan for 10-15 minutes before carefully transferring them to a wire cooling rack to cool completely. For the best presentation, consider placing each cooled cupcake into a fresh paper liner before serving.

Nutrition Information:

Yield:

12 cupcakes

Serving Size:

1 cupcake

Amount Per Serving:
Calories: 438
Total Fat: 26g
Saturated Fat: 16g
Trans Fat: 1g
Unsaturated Fat: 8g
Cholesterol: 76mg
Sodium: 267mg
Carbohydrates: 52g
Fiber: 2g
Sugar: 39g
Protein: 4g

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