Chocolate Brownie Cupcake - cooking recipe

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

Preparation

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