1 box dark choc brownie mix
1/3 cup oil
1/2 cup water
1 cup shredded coconut
1 cup chopped almonds
2 cups heavy whipping cream
1/3 cup powdered sugar
4 TB Bird’s custard powder (I used cook and serve custard jello mix)
2 TB butter
4 TB semi sweet choc chips
Combine brownie mix, eggs, oil, and water. Stir until moistened. In a separate bowl, combine coconut and chopped almonds.
Spoon nut mixture evenly throughout paper liners. Fill paper liners with brownie batter ¾ full. Bake at 350 for 13-15 min, until soft in the center. Remove and cool comp on wire rack.
Meanwhile, whip the cream until firm peaks form. Add custard powder and powdered sugar and combine well. Frost cooled cupcakes with the custard, be generous!
Melt butter and choc in a small bowl in the microwave. Be careful not to burn the choc. Stir every 20 sec. Drizzle cooled choc over the custard cream topping