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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. 
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Course Dessert
Cuisine American
Servings 24


  • 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.


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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