Chocolate Brownie Cupcake

9 ingredients
4 steps

Ingredients

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

Directions

  1. 1
    Preheat oven to 350 degrees F (175 degrees C). Grease 4 muffin tins or line with paper liners.
  2. 2
    Combine butter and chocolate in a saucepan over medium-low heat. Cook and stir until melted, about 5 minutes; mix in coconut.
  3. 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. 4
    Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

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