Mounds bar mini's

The idea for these tasty choco-coconut mini's came about when I asked my landlord's 3 year old son, Joey, what kind of cupcakes he wanted me to make next.  Whenever I bake something, I always make sure to save a few for them (it doesn't hurt to keep your landlord happy), plus I just really love giving away treats!  So when I asked Joey for his request, he replied without hesitation "chocolate cupcakes with white icing!!"  (I love how to a three year old, "white icing" is a flavor.)

I knew I'd do plain old chocolate for the cake, but "white icing" was throwing me for a loop.  I wanted to get creative and do something more inventive than just vanilla, so I started searching online for variations of vanilla butter cream frosting, and that's when I came across one that used coconut extract...perfect!!!  Of course, that meant they would also require a festive topping like toasted coconut  :)   Thus, these yummy mini's became known as "Mounds Bar Mini's"!

This chocolate cake recipe has recently become my favorite go-to!  I love it because it's a one-bowl recipe and it's nice and chocolate-y :)  It comes together texturally like a boxed cake mix, so don't worry if you think it looks too watery!  The cakes will come out nice and fluffy.

Chocolate Cupcakes

Yields about 56 mini's

Adapted from Martha Stewart

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup unsweetened Dutch-process cocoa powder
• 1 1/2 cups sugar
• 1 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 2 large eggs
• 3/4 cup buttermilk
• 3 Tablespoons vegetable oil
• 1 teaspoon pure vanilla extract
• 3/4 cup warm water
• approximately 2 cups sweetened shredded coconut

Directions

1. Preheat oven to 350 degrees F.  Line mini muffin tins with paper liners.  In a large bowl, whisk together flour, cocoa, sugar, baking soda, baking powder, and salt.  Add eggs, buttermilk, oil, vanilla, and the warm water.  With an electric mixer on low speed, beat until smooth and combined, scraping down sides of bowl as needed.  (Note: batter will appear slightly watery or thin but it's ok.)
2. Divide batter evenly among lined cups, filling each about 2/3 full.  Bake, rotating tins halfway through, until a cake tester inserted in center comes out clean, 13-15 minutes.  
3. Transfer tins to wire racks to cool 10 minutes, then remove cupcakes to cool completely on rack.  Cupcakes may be stored overnight at room temperature, or frozen up to 1 month, in airtight containers.
4. While the oven is still hot, toast the coconut for your cupcake topping!  Spread coconut on a parchment lined baking sheet and bake until browned, tossing on the sheet once or twice to obtain an even brown (approximately 8 minutes).  As when toasting nuts, your nose will tell you when it's done.  Allow to cool before topping on the frosting (so it won't melt).

Coconut Butter Cream Frosting

Ingredients

• 1 cup (2 sticks) butter, room temperature
• 1 teaspoon coconut extract
• 1/8 teaspoon salt
• 2-4 cups powdered sugar, sifted
• 1-4 Tablespoons heavy cream

Directions

1. With an electric mixer on low speed, beat the butter until smooth.  
2. Add 2 cups of powdered sugar and mix on low speed until incorporated.  Then increase speed to medium and mix for 3 minutes.
3. Add coconut extract, salt, and 1 Tablespoon cream, beating on medium speed for 1 minute more. Add more cream, 1 Tablespoon at a time, until desired consistency is achieved.  Also, add powdered sugar 1/2 cup at a time to taste.  Beat until incorporated.  (Personally, I think it's sweet enough with just 2 cups of sugar.)
4. Generously frost cooled cupcakes, then top with toasted coconut!  Mmm :)

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