Chop 3 oz. chocolate. Blend eggs, condensed milk, nuts, coconut and extract in blender until combined. Add chopped chocolate; blend until smooth.
Spoon batter into 36 paper-lined mini muffin cups.
Bake 15 min. or until centers are almost set. Cool in pans 5 min.; remove to wire racks. Cool completely. Melt remaining chocolate as directed on package; drizzle over cupcakes.
After drizzling mini cupcakes with chocolate, top each with a couple of additional strands of coconut.
These mini cupcakes can be made 1 week ahead. Cool baked cupcakes completely, then store in covered container. Drizzle with chocolate just before serving.
How to Toast Coconut
Toasting coconut is easy. Just spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 3 mini cupcakes each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.