Chocolate Brownie Cupcake

DND2

"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
Serving size has been adjusted!
Original recipe yields 48 servings

Nutrition

  • Calories:
  • 225 kcal
  • 11%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 21.9g
  • 7%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 101 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

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

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