Mounds of Joy (Vegan Coconut Cupcakes with Dark Chocolate Ganache & Coconut Cream Frosting)

My mother loves the chocolate bar Mounds. When we were kids she would load up on the coconut & dark chocolate bars for Halloween knowing that no self-respecting kid would want them if they had the choice between that and pretty much anything else in the universe! I decided to do a cupcake riff on my mom's favorite flavor combination: Coconut & Dark Chocolate. What I have created is not only decadent and divine, but also vegan!

 Coconut Cupcakes 
Ingredients
  
1 cup Coconut Milk 
1 tbsp Apple Cider Vinegar 
1/2 cup oil 
1 tbsp vanilla 
1 tsbp coconut extract 
3/4 cup sugar 
1 ¼ cup sweetened coconut toasted 
1 3/4 cup flour 
1 tsp baking soda 
1 tsp baking powder 
1/4 tsp salt 
  
Active Prep Time: 20 minutes 
In Active Prep Time: 50 minutes 
Yields:  12 Cupcakes 
  
Directions: 
  
Preheat oven to 350 
  
Place the coconut on a sheet tray and place in oven until golden brown - keep your eye on the coconut so it does not overcook. Pour the coconut milk and the tablespoon of apple cider vinegar into a liquid measuring cup set aside. Meanwhile, in the bowl of the mixer, sift together all of the dry ingredients.  Add the coconut milk, oil, sugar, vanilla, coconut extract, and mix together. When batter is fully incorporated, fold in 1 cup of the toasted coconut. Pour the batter into a cupcake tin lined with cupcake liners.  Bake for 10-12 minutes or until a toothpick comes out clean. Let the cupcakes cool completely. If using the chocolate ganache, use a straw or a chop stick, to make a hole in the center of the cupcake. Pipe the chocolate ganache into the center of the cupcake, and frost and decorate as desired. 
  
Coconut Cream Frosting 
  
1/2 Cup Butter 
1/2 Cup Cold Coconut Cream – different than milk  
4 Cups Confectioners Sugar sifted 
1 tsp Vanilla Extract 
4-5 tbsp Coconut Milk 
1/4 Cup Toasted Coconut for Garnish  
  
In a stand mixer, place the butter and cold coconut cream and give it a quick mix. Add the vanilla extract and 2 cups of the confectioners sugar at a time and whip for 3-5 minutes until the frosting is creamy and whipped texture.  If the frosting is too thick add coconut milk one tablespoon at a time until you reach desired texture. 
  
Dark Chocolate Ganache Filling 
  
1/2 Cup Dark Chocolate – finely chopped 
3-4 Tbsp Coconut Cream 
  
Directions: 
  
Pour the chocolate and the coconut cream into a small saucepan on low heat. Whisk the mixture constantly until it is glossy and thick. Take the chocolate off the heat immediately. When it is a cooled, pour mixture into a piping bag, or a zip lock bag with one corner cut off and pipe into the center of the fully cooled cupcakes. 
  

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