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.
Serves:
Ingredients
- 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
Instructions
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Preheat oven to 350 degrees F (175 degrees C). Grease 4 muffin tins or line with paper liners.
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Combine butter and chocolate in a saucepan over medium-low heat. Cook and stir for about 5 minutes or until melted; mix in coconut.
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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.
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Bake in the preheated oven for about 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
Nutrition
- 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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