Chocolate Brownie Cupcake Recipe

Chocolate Brownie Cupcake Recipe

How To Make Chocolate Brownie Cupcake

This chocolate brownie cupcake is a hybrid of two favorite dessert classics. It’s made even richer with the addition of shredded coconut and walnuts.

Preparation: 20 minutes
Cooking: 23 minutes
Total: 43 minutes



  • 2cupsbutter
  • 8ozsemisweet chocolatesuch as Baker’s®
  • 7ozshredded coconutsuch as Baker’s® Angel Flake®
  • 8eggs
  • 3cupswhite sugar
  • 2cupsall-purpose flour
  • 1tbspvanilla extract
  • ½tspsalt
  • 2cupswalnutsor more to taste


  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 for about 5 minutes or until melted; 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 ⅔ full.

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


  • Calories: 2366.81kcal
  • Fat: 151.18g
  • Saturated Fat: 99.66g
  • Trans Fat: 3.75g
  • Monounsaturated Fat: 34.25g
  • Polyunsaturated Fat: 7.20g
  • Carbohydrates: 247.00g
  • Fiber: 13.25g
  • Sugar: 185.27g
  • Protein: 24.32g
  • Cholesterol: 563.95mg
  • Sodium: 1217.53mg
  • Calcium: 120.29mg
  • Potassium: 705.99mg
  • Iron: 8.00mg
  • Vitamin A: 913.96µg
  • Vitamin C: 0.77mg
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