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Recipe

Coconut Cupcakes and Chocolate Sparks

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These cupcakes with coconut and chocolate are very easy to prepare. The combination of coconut and chocolate is delicious.

Ingredients

12 portions
  • 3 cups Marie biscuit, ground
  • 1/4 cups sugar
  • 3/4 cups unsalted butter, (it's like 1 bar and a half) melted
  • 1 cup walnut, chopped
  • 1 cup chocolate chip
  • 1 can condensed milk, of 400 milliliters or 14 ounces
  • 1 1/2 cups grated sweet coconut

Preparation

Preheat the oven to 190 centigrade.
Put a little water (about 2 tablespoons) on a tray to bake brownies (about 25x40 cm) and put on baking paper.
In a deep bowl, mix the ground cookies, sugar and butter until well blended.
Put on the tray to bake the mixture, pushing with your fingers so that it covers the whole mold and goes to the oven.
Cook for 20 minutes, rotating the tray after 10 minutes. Let cool on a rack.
Sprinkle over with nuts and chocolate chips. Put condensed milk on top (do not fall over the edges) and sprinkle with grated coconut.
Return to the oven until the coconut is toasted (10-15 minutes).
Let cool completely and cut into boxes.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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