Walnut Brownie Cupcakes
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.
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light muscovado sugar
good quality cocoa powder
I used 100g and found that quite enough
free range eggs
all purpose flour
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.
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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