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Ingredients

2 cups butter 1 (8 ounce) package semisweet chocolate (such as Baker's® 1 (7 ounce) package shredded coconut (such as Baker's® Angel Flake®) 8 eggs 3 cups white sugar 2 cups all-purpose flour 1 tablespoon vanilla extract ½ teaspoon salt 2 cups walnuts, or more to taste

Nutrition Info

224.7 calories carbohydrate: 21.9 g cholesterol: 51.3 mg fat: 14.8 g fiber: 1 g protein: 2.9 g saturatedFat: 7.6 g servingSize: - sodium: 101.5 mg sugar: 16.9 g transFat: : - unsaturatedFat: : -

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.

48 cupcakes

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