Mounds Brownie Cupcakes
Indulge in these Mounds Brownie Cupcakes! A fudgy brownie base topped with creamy coconut, they're the perfect sweet treat!
Servings: 12 servings
Ingredients
- 1 tablespoon butter at room temperature
- 1/2 cup sweetened condensed milk
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 3 ounces sweetened shredded coconut (a scant 1 cup)
- 1 package your favorite brownie mix or homemade brownie recipe
Instructions
- Preheat your oven to 350°F (175°C).
- Line a cupcake tin with cupcake liners.
- Prepare your brownie mix according to package instructions or your homemade recipe and fill each liner halfway with brownie batter.
- Bake for 15-18 minutes or until a toothpick comes out with a few moist crumbs.
- Combine butter, sweetened condensed milk, powdered sugar, and vanilla in a mixing bowl and whisk until smooth. Fold in shredded coconut.
- After brownies cool for 5 minutes, spoon the coconut topping over each brownie.
- Return to the oven and bake for an additional 10 minutes.
- Cool completely in the tin before transferring to a wire rack.
Equipment
- Mixing Bowl
- Whisk
- Cupcake tin
- Cupcake liners
- Spatula
Notes
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to a week for longer storage.
- Freeze for up to 2 months, wrapped tightly.