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Chocolate Brownie Cupcake

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Recipe by:

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

43 m servings 225 cals
Original recipe yields 48 servings (48 cupcakes)

Directions

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  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.
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Footnotes

  • Cook's Note:
  • Any variety of nut can be substituted for the walnuts.

Nutrition Facts


Per Serving: 225 calories; 14.8 g fat; 21.9 g carbohydrates; 2.9 g protein; 51 mg cholesterol; 101 mg sodium. Full nutrition

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