Ingredients

• 1  box dark chocolate brownie mix (family size)
• 2 eggs
• 1/3 c oil
• 1/2 c water
• 1 c shredded coconut
• 1 c chopped almonds
• 2 c heavy whipping cream
• 1/3 c powdered sugar
• 4 Tbsp birds custard powder
• 2 Tbsp butter
• 4 Tbsp semisweet chocolate chips
•  

Directions

1. Combine brownie mix, eggs, oil, and water.  Stir until moistened. In a separate bowl, combine coconut and chopped almonds
2. Spoon nut mixture evenly throughout paper liners.  Fill paper liners with brownie batter 3/4 full.
3. Bake 350 13-15 minutes, until soft in the center.  Remove and cool completely on wire rack.
4. Meanwhile, whip the cream until firm peaks form.  Add custard powder and powdered sugar, and combine well.  Frost cooled cupcakes with the custard and be generous.
5. Melt butter and chocolate in a small bowl in the microwave. Be careful ot to burn the chocolate. Stir every 20 seconds.  Drizzle cooled chocolate over the custard cream topping.
6.  

Tips / Substitutes: 

Servings: 

Preparation Time: