1 c. chocolate chips
1 c. butter
1 c. pecans, black walnuts, or coconut
1 1/2 c. sugar
1 c. flour
4 eggs
1 tsp. vanilla

Melt chocolate and butter in pan over low heat. Remove from stove. Stir in eggs, one at a time. (Don't beat.) Stir in nuts or coconut and vanilla.

Combine sugar and flour; add to chocolate mixture. Mix only until blended. Put in cupcake liners. Bake at 325 degrees for 35 minutes. Needs no frosting. Freezes well. Yields 21 large cupcakes.