Way back in 2011, I made a really easy dessert that was reminiscent of one of my favorite candy bars, the Mounds. The treats were so good, I still have them as a part of my sweets rotation.
It randomly occurred to me one day that the inside of those bars would also work as a cupcake filling, so I gave it a try the very next chance I got. My instincts were good--the consistency was perfect for scooping into a fluffy and soft chocolate cupcake. A bite into these gems includes tender cake combined with a cool, creamy, coconutty filling and smooth, rich buttercream frosting. The kicker is some crunchy toasted coconut on top. SO perfect.
I'm sure almonds could be incorporated in some way (like, say, with some almond extract in the frosting and toasted nuts on top) if Almond Joys are more your speed. Either way, this is a killer combination and definitely worth a trip all the way, way back to 2011.
Mounds Cupcakes (for when you don't feel like a nut)
One batch of chocolate cupcakes
One batch of vanilla buttercream frosting, plus some toasted coconut for garnish
- 1 can (14 oz) sweetened condensed milk (not evaporated milk)
- 2 tablespoons light corn syrup
- 3-3/4 cups sweetened coconut flakes
Make the cupcakes as directed and let them cool completely.
Meanwhile, make the coconut filling by stirring together sweetened condensed milk and coconut in a large bowl, mixing well.
Prepare the frosting as directed.
To fill the cupcakes, carve out a cone-shaped hole and spoon the filling inside. Apply frosting generously to the cupcakes and, after giving the components a few minutes to get to know each other, sprinkle with toasted coconut and devour.