Mounds Brownie Cupcakes

Mounds Brownie Cupcakes

I remember when my love affair with Mounds bars began. I was in 7th grade and my junior high homeroom went on a weekend ski trip to Afton Alps on the Minnesota-Wisconsin border. Were there really Alps in the Midwest? And what were those teachers thinking? Pure craziness on both accounts.  We were let loose all day teaching ourselves to ski, or fall, in my case, then goofing around in the ski lodge when we needed refueling. Having no one to tell me what I had to eat, my mid-day sustenance consisted of a Mounds bar…and I think I may have even had a second for an afternoon snack. I had found a new favorite candy bar. No wonder I still have a fond spot for recipes like these Mounds Brownie Cupcakes!

Ingredients

  • 1 tablespoon butter, at room temperature
  • ¼ cup sweetened condensed milk
  • ⅓ cup powdered sugar
  • ⅛ teaspoon vanilla
  • 3½ ounces sweetened shredded coconut (a scant 1 cup)
  • 2 sticks (1 cup), butter
  • ¾ cup brown sugar
  • ½ cup sugar
  • 1¼ cups semi-sweet chocolate chips
  • 2 eggs,
  • 2 teaspoons vanilla
  • 1¼ cups flour
  • ½ teaspoon salt
Read the whole recipe on That Skinny Chick Can Bake