Chocolate Brownie Cupcake recipe

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Ingredients

2 cups butter
1 (8 ounce) package semisweet chocolate (such as Baker's®
1 (7 ounce) package shredded coconut (such as Baker's® Angel Flake®)
8 eggs
3 cups white sugar
2 cups all-purpose flour
1 tablespoon vanilla extract
½ teaspoon salt
2 cups walnuts, or more to taste

Nutrition Info

224.7 calories
carbohydrate: 21.9 g
cholesterol: 51.3 mg
fat: 14.8 g
fiber: 1 g
protein: 2.9 g
saturatedFat: 7.6 g
servingSize: -
sodium: 101.5 mg
sugar: 16.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 4 muffin tins or line with paper liners.

  2. Combine butter and chocolate in a saucepan over medium-low heat. Cook and stir until melted, about 5 minutes, mix in coconut.

  3. Beat eggs with an electric mixer in a bowl. Mix in sugar, flour, vanilla extract, and salt. Fold in walnuts. Fold in chocolate mixture. Spoon batter into prepared muffin tins until 2/3 full.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

Recipe Yield

48 cupcakes

Recipe Note

Tastes a lot like German chocolate cake and has a crackled top when baked--pretty presentation.

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