Coconut Cupcakes with Mounds like center, 

and cream cheese frosting.

Ingredients

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup packed sweetened shredded coconut
• 6 ounces (1 1/2 sticks) unsalted butter, softened
• 1 1/3 cups sugar
• 2 large eggs, plus 2 large egg whites
• 3/4 cup unsweetened coconut milk
• 1 1/2 teaspoons pure vanilla extract

Directions

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Pulse coconut in a food processor until finely ground. Whisk dry ingredients in a large bowl with coconut. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, and egg whites beating after each addition and then add vanilla.
2. Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with coconut milk and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 3/4 full.
3. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.

I then used an apple corer to make a hole to add the mounds mixture.

 MOUNDS CENTER

1 cup Shredded Coconut

¼ cup powdered sugar

½ cup Sweetened condensed milk

Combine the powdered sugar and coconut. Warm condensed milk and pour over coconut, stir to combine. While cupcakes are still slightly warm, cut a hole in the top of each cupcake, place half of the filling in a pastry bag, and squeeze about a scant tablespoon of each cupcake.

I then made my favorite cream cheese frosting:

Cream Cheese Frosting
1 8oz package cream cheese at room temperature
1 stick butter at room temperature
3 3/4 cup sifted confectioners sugar
1 tsp vanilla

Blend the cream cheese and butter together in electric mixer until creamy, add the sugar a bit at a time. when well incorporated increase mixer speed and beat until fluffy, mix in vanilla. Pipe onto cupcakes.

I top them with a half of a Raffaello candy.

 Cupcake recipe, Martha Stewart