Fancy some delicious chocolate walnut cupcakes? Try these! They have a deeply chocolatey yet beautifully light sponge, flecked with creamy, sweet walnut pieces and topped with a perfectly smooth chocolate frosting.
This recipe is very easy to make. You'll just need one bowl to make the cupcake batter and the ingredients are ones you probably already have in the cupboard: butter/margarine, sugar, eggs, self-raising flour, cocoa and walnuts
While the cupcakes are baking, you'll make an all-in-one chocolate frosting that I love because it always comes out perfectly every time, using just icing sugar, butter/margarine, hot water and cocoa!
Are you ready to taste the best chocolate walnut muffins you've ever had? Here's how to make them!
Ingredients
For the sponge
- 175 g (6.2 oz) slightly salted butter or margarine
- 200 g (7.1 oz) white caster sugar (superfine sugar)
- 200 g (7.1 oz) self-raising white flour (self rising flour)
- 3 medium free-range eggs
- 125 ml (4.2 floz) whole milk
- 40 g (1.4 oz) cocoa powder (dutch processed)
- 100 g (3.5 oz) walnuts roughly chopped
For the frosting
- 600 g (1.3 lb) icing sugar (powdered sugar)
- 300 g (10.6 oz) slightly salted butter softened
- 4 tbsp hot water
- 50 g (1.8 oz) cocoa powder (dutch processed)
Instructions
Make the sponges
Preheat the oven to 180C (160C fan-assisted).
Put the butter and sugar in a large mixing bowl.
Beat until fluffy.
Add the eggs.
Beat again.
Add the flour and cocoa powder.
Fold through.
Add the milk.
Stir through.
Add the chopped walnuts, reserving 1-2 tablespoons full for the topping.
Fold through.
Line a 12-hole muffin tray with muffin cases, then divide the batter evenly between them.
Bake for about 20 minutes.
Transfer to a wire rack to cool completely.
Make the frosting
Put the butter, icing sugar, cocoa powder and hot water in a large mixing bowl.
Beat until light and smooth – it’s quickest to use an electric whisk.
Transfer into the piping bag with the nozzle in place and twist.
Putting it all together
Pipe the frosting on top of the 12 muffins in generous, rising swirls – sharing it all evenly.
Push or sprinkle the walnut pieces you reserved earlier on top of each muffin.
Enjoy!
Pointers, tricks and troubleshooting tips for the perfect chocolate walnut cupcakes
Are chocolate walnut cupcakes easy to make?
The chocolate cupcakes in this recipe can be made in a single bowl and while they're in the oven, you can wash that bowl up and make the frosting in it too! So yes, these chocolate walnut cupcakes are very easy to make.
Will I need any special equipment to make chocolate walnut cupcakes?
I find it's easier to beat the butter and sugar together with an electric whisk. However, it's not essential! If your butter is room temperature, you can just as easily beat it with the sugar using a whisk or even a wooden spoon.
Again, I like to use an electric whisk to beat my frosting ingredients together, but if you don't have one, a manual whisk will do.
If you would like to achieve the pretty swirled frosting effect on these cupcakes, you will need a piping bag and a star nozzle. They're stocked in most supermarkets and online - aim for a reusable set if you can to save money and reduce waste.
If you don't have a piping bag and nozzle, you can still make these cupcakes! You could spoon the frosting into a ziplock bag, cut off a corner and pipe that way.
Alternatively, you could spoon frosting on top of your cakes and smooth off.
All options will be equally tasty!
Where can I buy walnuts?
Almost all supermarkets stock walnuts. You will usually find them in the baking aisle, but you may also find them in the snacking aisle.
You can also get them online.
Do walnuts go bad? How can I tell?
Properly stored nuts keep for a long time - about 12 months - but they can go bad.
Unshelled walnuts should be kept in a sealed container somewhere cool and dry - in a dark cupboard rather than the refrigerator. There will probably be a date on the back of your walnuts to tell you how old they are.
As with all nuts, look for visual signs of mould and discard any nuts that look like they have mould or have discoloured.
Next, smell them. They should smell warm and nutty. If they smell oily or rancid, discard them. The rancid smell comes from the oils in the nuts.
If all of the above seems ok, taste a nut. The skin on walnuts can be slightly bitter but the nut as a whole should taste creamy, nutty and slightly sweet. If it tastes bitter or rancid, discard the packet.
If you have any health concerns, you must speak to a qualified medical professional.
Are chocolate walnut cupcakes suitable for vegetarians?
These cupcakes are indeed suitable for vegetarians. To be safe, check the label on your individual ingredients.
Are chocolate walnut cupcakes suitable for vegans?
These cupcakes contain dairy and eggs and so are not suitable for vegans.
If you would like to convert them to be vegan-friendly, you will need to use dairy-free margarine, dairy-free milk, and one of the following egg alternatives:
Egg alternatives (each = 1 egg so multiply as needed for the recipe)
- Store-bought egg replacement powder (use as directed on the packet).
- 1 tablespoon of crushed chia or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
- 3 tablespoons of aquafaba.
- 3 tablespoons of applesauce.
- Half of a medium-sized banana, mashed. It’s best to use fairly ripe bananas for this as they will mash a lot more easily and bind your ingredients together more effectively
Note: I have not tested all of these replacements, so let me know how you get on.
As always, check the label on your individual ingredients to make sure they are suitable for vegans.
Are chocolate walnut cupcakes gluten-free?
These cupcakes contain wheat-based self-raising flour and so are not gluten-free.
You could make them suitable for a gluten-free diet by using a good quality gluten-free self-raising flour.
Some products that do not naturally contain gluten, may still contain traces of gluten via factory cross-contamination. Therefore, you should check the packaging on all of the ingredients to make sure they are safe for those with gluten-intolerance or coeliac disease.
If you have any health concerns, you must speak to a qualified medical professional.
Are chocolate walnut cupcakes keto-friendly?
These cupcakes are high in carbohydrate in the form of flour and sugar, so are not suitable for a keto diet.
Are chocolate walnut cupcakes healthy?
These cupcakes are high in fat, sugar and calories, so should be enjoyed occasionally as part of a balanced diet.
Is this recipe safe to eat chocolate walnut cupcakes while pregnant?
At the time of writing, NHS advice indicates that there is no need to avoid walnuts while pregnant, but you should always check the latest advice to make sure.
There is nothing else in these cakes that should present a risk to pregnant people if the ingredients are in good condition and have been stored correctly, and the recipe is cooked hygienically and safely.
Egg safety varies from country to country and you should always seek country-specific advice. The NHS has a great resource that will help review the latest advice regarding foods that are safe to eat while pregnant in the UK.
However, this website does not offer medical advice and you should always check with your health professional.
Can I keep chocolate walnut cupcakes in the refrigerator?
There are no other ingredients in these cupcakes that should present an issue for a healthy pregnant woman. However, you should follow the advice given by your health professional.
What goes well with chocolate walnut cupcakes?
These chocolate walnut cupcakes are wonderful on their own, but they're also very special served warm and without frosting alongside a scoop of vanilla ice cream.
I haven’t got walnuts can I use a different nut instead?
If you haven't got walnuts for this recipe, you could either leave them out and just enjoy some lovely chocolate muffins.
Alternatively, you could use your favourite nut in its place. Almonds, pistachios or macadamia nuts would all work well. They will, of course, bring their own unique flavours.
Can I add extra walnuts to this recipe?
The recommended quantity of walnuts gives a gentle scattering through the recipe. If you like, you could increase the quantity by up to 100%.
Take care not to add too much, though, as they may prevent the sponge from being able to hold together.
How should I store chocolate walnut cupcakes?
Your finished chocolate walnut cupcakes should be placed in a sealed container and placed in a cool, dark place.
How long do chocolate walnut cupcakes keep?
Stored correctly, your cupcakes should keep for at least 3 days.
Can I leave chocolate walnut cupcakes out on the counter?
Exposure to sunlight can have a negative effect on your cupcakes, so to keep them fresh for as long as possible, your finished chocolate walnut cupcakes should be placed in a sealed container and placed in a cool, dark place.
Can I make chocolate walnut cupcakes ahead?
You could definitely make these chocolate cupcakes ahead of time.
You might like to make the chocolate walnut sponge the day before and pop them in a sealed container somewhere cool, dark and dry overnight, then decorate them the next day.
You could also make the frosting the day before and then cover the bowl and place it in the fridge. Just bear in mind that frosting placed in the fridge will go rather hard, so you'll need to remove it from the refrigerator at least 30 minutes before you wish to use it and then beat it again to bring it back to the correct texture.
You can keep your chocolate walnut cupcakes in a sealed container in the fridge if you wish, but it is not essential.
Can I freeze chocolate walnut cupcakes?
You can freeze these cupcakes, either frosted or unfrosted! Pop them in a sealed container and place them in freezer.
To defrost, stand them at room temperature. They should defrost within 30-60 minutes, depending on the temperature in your kitchen.
Can I make this recipe in a different quantity of chocolate walnut cupcakes?
You can make a different quantity of these cupcakes, if you wish.
Scroll down to the recipe card and click on the portion count, then use the slider to change the count to the number of cupcakes you want. All of the ingredient quantities will adjust automatically.
How can I make sure my chocolate walnut cupcakes are perfectly cooked?
Your muffins should take about 20 minutes to bake, but oven temperatures can vary. Keep an eye on your cupcakes and aim not to open the oven until they look risen and set right to the middle.
Then, take a skewer and push it into the centre of a cupcake that is positioned towards the centre of the tray. If it comes out clean, your cake should be safely cooked through and ready to remove from the oven.
Can I make this recipe in a different tin/tray?
You could indeed spoon all of your chocolate walnut cake batter into a greased and lined tray, loaf or tin and bake it as a single cake.
The time it takes for your cake to bake will depend on the size of the tin you use, so keep an eye on your cake and aim not to open the oven until it looks set right to the middle.
Then, take a skewer and push it into the centre of the cake, right down to the bottom. If it comes out clean, your cake should be safely cooked through and ready to remove from the oven.
Can I make chocolate walnut cupcakes in a stand mixer such as a KitchenAid or Kenwood Mixer?
You can use a stand mixer to make your cupcakes. I'd recommend using a flat beater for the cake batter.
Scrape the sides of the bowl down a couple of times to make sure all of the ingredients have been combined into the batter. You can use a high speed to beat your butter, sugar and eggs, but once you add the flour, only pulse the beater so that you don't overwork the batter.
I recommend a whisk attachment for the frosting. Again, you'll probably need to scrape the sides down a couple of times.
Can I make chocolate walnut cupcakes with a food processor?
You could use a food processor to cream your butter and sugar, but it's easier to do it by hand.
It won't be possible to make buttercream in your food processor unless you have a whisk or beater attachment.
Why did my chocolate walnut cupcakes turn out dry?
If your cupcakes seem dry, it might be that you baked them for too long, your oven was too hot, or both!
I generally look at the baking time recommended in a recipe and then start keeping an eye on my cake 10 minutes before the end so that I can ensure I take it out at just the right time.
Why did my chocolate walnut cupcakes turn out dense?
When we beat the sugar and butter together at the start of this recipe, it helps to introduce air to the recipe. Similarly, we fold in the flour rather than beating it so as not to knock the air out.
If you skipped or changed either of those steps, you may find that your cakes turn out dense.
In addition, if the batter is beaten too roughly and for too long after the flour has been added, it can stretch the proteins in the flour and make the finished sponges slightly dense or tough.
Finally, it could be that too much flour was added, so pay careful attention to the quantities given in the recipe.
Why didn't my chocolate walnut cupcakes rise?
Your chocolate walnut cupcakes should rise generously. If they didn't, there might be a few reasons.
Too much flour can cause a denser, flatter sponge, so check that your quantities are correct.
Alternatively, it may be that you opened the oven door while baking. This can cause the cake to collapse.
Self-raising flour also has a shorter shelf life than plain flour, so make sure that the flour you used is in date or it may have lost some of its effectiveness, meaning your cake will not rise as much as it otherwise would.
Why did my chocolate walnut cupcakes overflow their cases?
Not all muffin trays and muffin cases are created equal and some have a slightly smaller or larger capacity than others.
Aim to leave a 1.5-2cm of space (half an inch) between the top of your batter and the top of the cases. This should allow some space to prove.
Why were my chocolate walnut cupcakes wet or stodgy in the middle?
If your cupcakes are wet or stodgy in the middle, this is likely to be because they are undercooked.
When you think your cupcake are ready, take a skewer and push it into the centre of a cupcake, right down to the bottom. If it comes out clean, your cakes should be safely cooked through and ready to remove from the oven.
If you find your cupcakes won't seem to set in the middle, it might be that you added too much liquid or too little of the flour or butter. Make sure you follow the quantities closely.
Why did my cupcakes taste bitter?
Older cocoa powder can taste bitter, which may have an effect on your finished bake. Similarly, walnuts can go rancid and taste bitter.
Finally, it could be that you didn't use enough sugar.
If made with the correct quantities of fresh ingredients, your cupcakes should be warm and sweet.
Why weren't my cupcakes as dark brown as yours?
Natural cocoa powder is made by roasting cocoa beans and gives a paler cocoa powder, whereas for "dutch-process" cocoa powder, the beans are first treated with a potassium solution to neutralize their acidity, which results in a darker cocoa.
My preference is a dutch process cocoa, but either should give a good result.
Why is my chocolate frosting too thick to pipe?
If your frosting is too thick to work with, try adding some milk just a drop or two at a time and beating through until your frosting loosens. Add very slowly as your frosting can easily become too loose.
Why was my chocolate frosting gritty?
When you beat your icing sugar into your butter, the aim is for the sugar to dissolve, giving a lovely smooth frosting. However, some brands of icing sugar do leave a fine gritty texture and I find that's ok as long as it's subtle.
Make sure that you used icing sugar aka powdered sugar - it's very hard to make buttercream with granulated or caster sugar as the crystals are too large to break down without heat.
If your frosting is very gritty, you can add a drop of liquid and keep beating, but don't be tempted to add too much as this could cause it to become runny or even split.
Instead, keep beating your frosting as this will help the sugar to dissolve. If you have a stand mixer, you can leave it running while you make a cup of tea. You should see the frosting grow in volume and become paler as it incorporates air and becomes more and more smooth.
Still gritty? You might want to try letting your buttercream rest overnight, as this will give the sugar time to naturally dissolve.
Why was my chocolate frosting too loose or runny?
If you butter was warm, or you added too much liquid, you may find you have loose or runny frosting.
My preferred fix here is to cover my bowl and put my buttercream in the fridge for 30 minutes. Beat it again and hopefully, it will come together better.
If it's still very loose, you can try adding a little extra icing sugar, but bear in mind that this newly added icing sugar won't have been beaten as much, so could make your buttercream seem a little grainy.
How might I add or change the flavours in my chocolate walnut cupcakes?
I think these cupcakes are just right, but they also lend well to tweaks to the flavour.
You might like to introduce a dash of vanilla, orange essence or even coffee essence to either the sponge batter or the buttercream.
You could also try using mixed nuts for a variation of flavour and texture.
Print this chocolate walnut cupcakes recipe
Chocolate Walnut Cupcakes Recipe
Ingredients
For the sponge
- 175 g (6.2 oz) slightly salted butter or margarine
- 200 g (7.1 oz) white caster sugar (superfine sugar)
- 200 g (7.1 oz) self-raising white flour (self rising flour)
- 3 medium free-range eggs
- 125 ml (4.2 floz) whole milk
- 40 g (1.4 oz) cocoa powder (dutch processed)
- 100 g (3.5 oz) walnuts roughly chopped
For the frosting
- 600 g (1.3 lb) icing sugar (powdered sugar)
- 300 g (10.6 oz) slightly salted butter softened
- 4 tbsp hot water
- 50 g (1.8 oz) cocoa powder (dutch processed)
Instructions
Make the sponges
- Preheat the oven to 180C (160C fan-assisted).
- Put the butter and sugar in a large mixing bowl. Beat until fluffy.
- Add the eggs and beat again.
- Add the flour and cocoa powder and fold through.
- Add the milk and stir through.
- Add the chopped walnuts, reserving 1-2 tablespoons full for the topping.
- Line a 12-hole muffin tray with muffin cases, then divide the batter evenly between them.
- Bake for about 20 minutes, then transfer to a wire rack to cool completely.
Make the frosting
- Put the butter, icing sugar, cocoa powder and hot water in a large mixing bowl.
- Beat until light and smooth – it’s quickest to use an electric whisk.
- Transfer into the piping bag with the nozzle in place and twist.
Putting it all together
- Pipe the frosting on top of the 12 muffins in generous, rising swirls – sharing it all evenly.
- Push or sprinkle the walnut pieces you reserved earlier on top of each muffin.
Video
Notes
Nutrition
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