Photo: Deva Williamson
Estimated Nutrition (whole recipe, rough)
1160
Calories
24g
Protein
56g
Fat
136g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cup unsalted butter
- 6 tablespoons light brown sugar
- 6 tablespoons granulated sugar
- ½ teaspoon vanilla
- 1 egg
- 1 cup plus 2 tablespoons flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- Filling:
- ½ cup light brown sugar
- 1 egg
- 1/8 teaspoon salt
- 6 ounces semi-sweet chocolate chips
- ½ cup chopped walnuts
- ½ cup coconut
- ½ teaspoon vanilla
Directions
1
Beat batter ingredients until thick.
2
Spoon batter into paper lined tins evenly dividing between 12 cupcakes.
3
Bake at 375 for about 10 minutes.
4
Remove from oven and spoon filling into each cup equally dividing among cupcakes.
5
Bake again for 15 minutes.
Recipe sourced from
fandom