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Walnut Brownie Cupcakes – Hello Cupcake!

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Imagine a mouthful of rich, slightly gooey chocolate brownie, then suddenly you crunch into a bittersweet walnut – you’ve just enjoyed virtual Walnut Brownie Cupcakes.  Let me tell you how you can make these gorgeous treats.

It's easy to make these Walnut Brownie Cupcakes

  The basic cupcake mixture is the usual butter and sugar beaten together then, you add in the rest of the ingredients.  Toasting the walnuts brings out all the nutty flavours and makes sure they are super-crunchy.  

divide the mixture between paper muffin cups in a muffin tin and bake for 15 – 20 minutes.  Test with a toothpick or skewer, they should still be a little bit sticky in the middle. 

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The Walnut Brownie Cupcakes are totally delicious just the way you are, or you can decorate them either with whipped cream or, as I did, with some piped buttercream. 

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  Here’s the full recipe for the Walnut Brownie Cupcakes

 

Walnut Brownie Cupcakes, so rich and delicious with chocolate and walnuts

Walnut Brownie Cupcakes

Leila Lindholm
All the delicious flavours of a chocolate brownie in a cupcake, with the added bittersweet crunch of toasted walnuts. Rich and gooey, these Walnut Brownie Cupcakes are such a treat. 
0 from 0 votes
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Course Dessert
Cuisine American
Servings 24

Ingredients
 

  • 200 g walnuts
  • 175 g butter
  • 150 g light muscovado sugar
  • 150 g good quality cocoa powder I used 100g and found that quite enough
  • 50 ml golden syrup
  • 1 pinch salt
  • 3 free range eggs
  • 150 g plain all purpose flour
  • 1 tsp baking powder
  • 100 g good quality 70& dark chocolate

Instructions
 

  • Turn the oven to 175C
  • Toast the whole walnuts in a hot and dry frying pan
  • Whip the butter, sugar and muscovado sugar until creamy.
  • Add the cocoa, syrup and salt.
  • Whisk in one egg at a time.
  • Mix the flour with the baking powder and sift it into the other ingredients.
  • Coarsely chop the chocolate and add it and the whole walnuts to the batter.
  • Set out paper cups in a muffin tin and fill the cups with  two-thirds full with the mixture.
  • Bake them in a middle of the oven for about 5-20 minutes.  Test them with a toothpick, they should be a little sticky in the middle.  Leave them to cool.

Notes

Leila suggests decorating the cupcakes with whipped cream and fresh raspberries, but I made up a little buttercream and piped a swirl on top!
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Walnut Brownie Cupcakes are rich and gooey with chocolate and walnuts #cupcakes #chocolate #brownies

PIN FOR LATER

 These Walnut Brownie Cupcakes come from a delightful little book called ‘Hello Cupcake’ by Leila Lindholm, published by New Holland. RRP is £12.99 although it’s on sale at a popular online bookshop for £7.14 you have the chance to win a copy, right here on my blog.  Scroll down to the bottom of the post and follow the instructions on the Rafflecopter widget. CLOSED

Try these Walnut Brownie Cupcakes from Hello Cupcake by Leila Lindholm

The book is dedicated to cupcakes and whoopie pies and contains lots of very tempting recipes some classic combinations like Butterfly Lemon Cupcakes and Double Chocolate Whoopie Pies.  Then there are some more unusual flavours like Rhubarb Cheesecake cupcakes, Sticky pecan upside down cupcakes and Nutella Whoopie Pies.  Then there are some really fun recipes like S’mores whoopie pies, Elvis Presley Cupcakes and Miss Piggy cupcakes!

I really liked that every few pages there was a page of tips, for example, tips about oven temperatures, or the story of the creation of Whoopie Pies.  The photographs are stunning, both of the cupcakes and the many children who feature enjoying the cakes!

I decided to bake the Walnut Brownie Cupcakes, not only because they looked delicious but so I could enter them for this month’s Alphabakes challenge – letter “W”.

Bite sized Walnut Brownie Cupcakes are a great way to have a little treat

Bite-sized Walnut Brownie Cupcakes are fun too, just enough of a chocolate hit and perfect for a more sophisticated afternoon tea. 

 

The recipe was easy to make, there was just one thing…the recipe says that it makes 12 cupcakes and I made 24 normal sized cupcakes and 10 mini cupcakes!  Not that I’m complaining but if you didn’t have two cupcake tins you might find you had to bake this in two batches.

Alphabakes is run by Ros at The more than occasional baker and Caroline at Caroline Makes a

 Disclaimer:  I was not required to write a positive review and any opinion expressed is my own.

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Reader Interactions

Comments

  11. thelittleloaf says

    Ooh these little cupcakes look absolutely delicious. I always thought chocolate was my favourite cupcake flavour, but having recently made sticky toffee ones, I think it would be a tie!

    Reply

  13. Mich - Piece of Cake says

    Hi, I'm dropping by via Tea Time Treats. These sound really delicious. Walnuts and chocolate are a wonderful combination anytime.

    Reply

  14. Choclette says

    Ooh they sound wonderful Janice and they look really pretty too. I'm always up for getting hold of a new baking book.

    So far, I think white chocolate and matcha cupcakes have been my favourite – at least they were on that day anyway!

    Reply

  16. Carolin says

    I love making apple cupcakes! They are simple spongecake based cupcakes with a teaspoon sized sunken centre of small cut apple bits, apple sauce, raisins and cinnamon (all mixed together). And to finish them off I put some cinnamon and applejuice (instead of water) with the icing sugar. YUM! 🙂

    Reply

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