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5
from 1 vote
Chocolate Walnut Cupcakes Recipe
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.
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Course:
cakes and bakes
Cuisine:
American
Diet:
Vegetarian
Servings:
12
cupcakes
Author:
Emily Leary
Equipment
Weighing scales
Measuring spoons
12-hole nonstick muffin tray
Muffin cases
Piping bag
Star nozzle
Kitchen knife
Chopping board
Large mixing bowl
Electric whisk
Ingredients
For the sponge
175
g
slightly salted butter
or margarine
200
g
white caster sugar (superfine sugar)
200
g
self-raising white flour (self rising flour)
3
medium free-range eggs
125
ml
whole milk
40
g
cocoa powder (dutch processed)
100
g
walnuts
roughly chopped
For the frosting
600
g
icing sugar (powdered sugar)
300
g
slightly salted butter
softened
4
tbsp
hot water
50
g
cocoa powder (dutch processed)
Metric
-
Ounces
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 β itβs 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 β sharing it all evenly.
Push or sprinkle the walnut pieces you reserved earlier on top of each muffin.
Video
Notes
Store your chocolate walnut cupcakes in a sealed container in a cool, dry place. They should keep for at least 3 days.
Nutrition
Calories:
697
kcal
|
Carbohydrates:
85
g
|
Protein:
7
g
|
Fat:
40
g
|
Saturated Fat:
22
g
|
Cholesterol:
127
mg
|
Sodium:
306
mg
|
Potassium:
206
mg
|
Fiber:
3
g
|
Sugar:
67
g
|
Vitamin A:
1065
IU
|
Vitamin C:
1
mg
|
Calcium:
48
mg
|
Iron:
2
mg
Tried this recipe?
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@amummytoo
on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!