Our dad’s two favorite pies are lemon meringue and coconut cream and so for Father’s Day a few years ago I made both into cupcake form. While they both were delicious, we realized that switching out the cake on the coconut cream pie cupcake with chocolate cake would make it even better. And with that the Mounds Cupcake was born and it has been a favorite of our dad’s ever since.

These cupcakes start out with a devil’s food cupcake. I suggest using my favorite recipe by Nick Malgieri which can be found here, but if you’re short on time a box of devil’s food cake prepared per the instructions on the box will also work. The center of the cupcake is then cored and filled with coconut cream pie filling adapted from Emeril Lagasse’s recipe. For frosting, I like to use a stabilized whipped cream and depending on the occasion, I also drizzle the top with some melted chocolate!

The great thing about this recipe is you can make either 24 full size cupcakes or 72 mini cupcakes depending on what makes the most sense for your occasion.

We hope your dad loves these cupcakes as much as ours does!