Walnut Brownie Cupcakes are rich, slightly gooey chocolate brownies, with a crunch of sweet toasted walnuts. They are easy to make and because they are cupcakes they are also very easy and much less messy to eat than traybake brownies.
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.
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.
Here’s the full recipe for the Walnut Brownie Cupcakes
PIN FOR LATER
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 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.
Walnut Brownie Cupcakes
- 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
- 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.
Disclaimer: I was not required to write a positive review and any opinion expressed is my own.