These Chocolate Coconut Cupcakes are a Mounds candy bar lover’s dream! Moist chocolate cupcakes are topped with a thick layer of sweet, chewy coconut and rich chocolate ganache for all the flavors of your favorite candy bar in cupcake form.

There are two kinds of people in this world: those who love coconut in their chocolate and those who think coconut has no business being anywhere near dessert.

If you’re in the first camp, these Chocolate Coconut Cupcakes are going to be right up your alley.

Inspired by the classic Mounds candy bar, these cupcakes start with a rich, moist chocolate cake, followed by a thick layer of sweet, chewy coconut and a generous coating of chocolate ganache.

Unlike traditional cupcakes piled high with buttercream, these are all about the contrast between soft chocolate cake, slightly chewy coconut, and smooth chocolate.

While they look like something you’d find in a fancy bakery, there’s no piping bag or elaborate decorating involved. Just spoon on the coconut, pour over the ganache, and let the chocolate set.

And if you’re firmly in the anti-coconut camp? Well, there are plenty of other chocolate cupcakes around here. More of these for the rest of us!

Ingredients and Substitutions

These chocolate coconut cupcakes have three components: a moist chocolate cupcake, a chewy coconut topping, and a rich chocolate ganache. Most of the ingredients are pantry staples, with a few substitutions and tips worth noting.

Flour

For the most accurate results, weigh your flour using a kitchen scale. To make gluten-free cupcakes, substitute a 1:1 gluten-free flour baking mix containing xanthan gum.

Cocoa Powder

Use high-quality natural unsweetened cocoa powder rather than Dutch-processed cocoa powder. Ghirardelli is my favorite easy-to-find grocery store option.

Buttermilk

To make your own, add 1½ teaspoons of lemon juice or white vinegar to a measuring cup, then add milk to reach ½ cup. Let sit for 5 minutes.

Sweetened Shredded Coconut

Stick with sweetened shredded coconut for the classic Mounds candy bar flavor and chewy texture. Unsweetened coconut will produce a less sweet, slightly drier topping.

Sweetened Condensed Milk

This binds the shredded coconut into a thick, chewy topping without any cooking. Be sure to use sweetened condensed milk, not evaporated milk, which won’t provide the same texture.

Heavy Cream

Use heavy cream or whipping cream, not milk or half-and-half, which will result in a thinner ganache.

How to Make Chocolate Coconut Cupcakes

Make the Chocolate Cupcake Batter

In a large bowl, whisk together the dry ingredients. Add the wet ingredients and whisk until the batter is smooth and no dry streaks remain. The batter will be thin, so don’t worry if it looks more liquid than your usual cupcake batter.

Bake the Cupcakes

Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake until a toothpick inserted into the center comes out with a few moist crumbs and the tops spring back slightly when pressed. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before adding the toppings.

Make the Coconut Topping

Combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and salt in a medium bowl. Stir until the coconut is evenly coated. Let the mixture sit for 5–10 minutes. It should be thick, sticky, and easy to press together.

Divide the coconut mixture evenly among the cooled cupcakes. Use the back of a spoon or your fingers to gently press the coconut into a thick, even layer. Press just firmly enough for the coconut to hold together without squishing the soft chocolate cupcakes underneath.

Make the Chocolate Ganache

Place the chopped semisweet chocolate in a heatproof bowl. Heat the heavy cream until steaming, then pour it over the chocolate. Let the mixture sit for 2–3 minutes, then stir until smooth. Allow the ganache to cool slightly until it thickens but is still easy to spoon over the cupcakes.

Spoon the ganache over each coconut-topped cupcake, gently spreading it to cover the coconut layer. Refrigerate the cupcakes for 30–60 minutes, or until the ganache is set.

Sweetened Condensed Milk Makes the Perfect Coconut Filling

Traditional coconut fillings often require cooking milk and sugar until the mixture thickens enough to hold together. But for these Mounds cupcakes, we can skip the stovetop entirely. Why does sweetened condensed milk work so well straight from the can?

Kitchen Chemistry

Sweetened condensed milk binds shredded coconut together through its high concentration of dissolved sugars and milk solids. Sugar is also hygroscopic, meaning its hydroxyl groups form hydrogen bonds with water molecules, helping the mixture retain moisture and stay chewy.

Sweetened condensed milk has approximately 60% of the water from regular milk removed during processing. With less water and a high concentration of sugar, it has a much thicker consistency than regular milk or evaporated milk. This thick syrup coats the individual coconut shreds, helping them stick together.

As the mixture rests, the coconut absorbs some of the available moisture while retaining its fibrous structure. The result is a filling that holds its shape but stays soft and chewy, just like the inside of a Mounds candy bar. No cooking necessary!

Frequently Asked Questions

Can I use unsweetened shredded coconut?

Yes, but the filling won’t taste quite the same. Sweetened shredded coconut has a softer texture and gives these cupcakes their classic Mounds candy bar flavor. Unsweetened coconut is typically drier and produces a less sweet, slightly firmer filling. If the mixture seems too dry to hold together, add a little additional sweetened condensed milk, one teaspoon at a time.

Can I use evaporated milk instead of sweetened condensed milk?

No. Evaporated milk is much thinner and doesn’t contain the added sugar needed to bind the coconut together. Sweetened condensed milk is essential for creating a thick, chewy coconut layer without cooking.

Can I make these cupcakes ahead of time?

Absolutely! You can bake the chocolate cupcakes a day ahead and store them in an airtight container at room temperature. Add the coconut filling and chocolate ganache the following day. Fully assembled cupcakes can also be refrigerated until you’re ready to serve them.

Do chocolate coconut cupcakes need to be refrigerated?

Yes. Because of the coconut filling, store assembled cupcakes in an airtight container in the refrigerator. For the best texture, let them sit at room temperature for 15–20 minutes before serving so the cake softens and the ganache isn’t quite as firm.

Can I freeze chocolate coconut cupcakes?

The unfrosted chocolate cupcakes freeze well for up to 3 months. Wrap them individually and store in an airtight freezer container. Thaw at room temperature before adding the coconut filling and ganache. I recommend freezing the cupcakes without the toppings for the best texture.

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