Mounds in Cupcake Form

I am absolutely in love with coconut. Especially in the summer time. I am a sucker for anything that tastes like it could be found as a prop on the set of LOST or worn as a handy back up if your bra doesn’t work out too well for you. In Vegan Cupcakes Take Over the World, they have an ample amount of recipes that you can chose from to satisfy your nutty needs. This recipe for coconut and chocolate cupcakes did not disappoint. Also, to help with the caffeine addiction, these babies are topped with coffee buttercream frosting. Thanks to my years of dedicated Starbucks servitude, I was able to properly assess the coffee aptitude of these delectable desserts.


1 cup all purpose flour
1/3 cup cocoa powder
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup coconut oil
1 cup coconut milk
3/4 cup granulated sugar
1 tsp vanilla extract
1/2 cup unsweetened shredded coconut

Toasted Coconut

Coffee Buttercream Icing


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