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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.
Ingredients
- 200 grams walnuts
- 175 grams butter
- 150 grams light muscovado sugar
- 150 grams good quality cocoa powder I used 100g and found that quite enough
- 50 millilitres golden syrup
- 1 pinch salt
- 3 free range eggs
- 150 grams plain all purpose flour
- 1 teaspoon baking powder
- 100 grams dark chocolate
Instructions
- Turn the oven to 175℃
- 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 10-15 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!
Nutrition
Calories: 196kcalCarbohydrates: 16gProtein: 3gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 36mgSodium: 59mgPotassium: 108mgFiber: 1gSugar: 10gVitamin A: 215IUVitamin C: 0.1mgCalcium: 29mgIron: 1mg