Double Chocolate Coconut Cupcakes
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I entered this recipe in the 2010 Pillsbury Bake-Off contest. Even though it wasn't chosen as a finalist, everyone who sampled them said they were worth a million dollars.
1 box (19.5 ounces) fudge brownie mix
1/2 cup sweetened coconut
1/4 cup water
1/2 cup light olive oil
2 large eggs
18 snack size (.6 ounces each) Mounds bars
Preheat oven to 325 degrees. Place paper cups in muffin pans.
Pour dry brownie mix in a large bowl and stir in sweetened coconut. Add water, olive oil and eggs and stir until well blended. Scoop batter into paper lined muffin pans, filling 3/4 full. Shake pan lightly to level the batter.
Bake one pan at a time on the middle shelf for 15 minutes or until cupcakes look slightly dry on top. Unwrap Mounds bars. Carefully remove muffin tin from oven and gently press one Mounds bar on top of each cupcake. Return pan to oven for 5 minutes. Remove pan from oven and place on cooling rack. Let cupcakes cool in pan. Makes 18.
Barbara A. Smith, Hampton