Do you like cupcakes? How about a delicious Walnut Chocolate Cupcake along with a cup of coffee? Sounds good, right?! We always have something baked in the house on the weekend – otherwise, the coffee breaks on the weekend would not be perfect ;) Some cookies would be fine as well, so you have something you can dip into the coffee, but if there are cupcakes… we choose the cupcakes, of course! ;P
I have always been a big fan of cupcakes. The first recipe published here on the blog was also a cupcake recipe: delicious Tiramisu Cupcakes. Back then, I did not care much about decorations. I thought a simple plate was all I needed. Well… that changed a bit – not much though. The focus is still on the food and not the stuff around it ;P
These cupcakes here are delicious, chocolatey, and nutty– all at the same time. With the silky buttercream on top, you got yourself a perfect little snack. Well, maybe a bit more than a little snack. If you can eat one of those in one bite… respect! ;) Sometimes you are allowed to indulge in something like this. Summer and the next “bikini season” are still far away ;P
This recipe is good for 10-12 cupcakes. We prefer to fill the paper liners more than usual go get bigger cupcakes. That means we only get 10 cupcakes. This also means we can fill the little cakes easily with something like ganache, nougat cream, or something fruity like a cherry compote or marmalade. If you add a filling to cupcakes it will keep them longer fresh because you get some additional moisture into the cakes.
Here are a few examples of cupcakes with a filling. It’s easy to mix and match if you prefer one cupcake with the filling of another one. I do that a lot ;)
INGREDIENTS / ZUTATEN
For the batter:
2 cups (260g) all-purpose flour
3 tsp. baking powder
1/4 tsp. ground cinnamon
1/4 tsp. salt
1 cup (240g) yogurt (plain)
3.4 fl. oz. (100ml) sunflower oil
1/3 cup (80ml) maple syrup
1 tsp. vanilla extract
1 large egg
3.5 oz. (100g) walnuts, chopped
3.5 oz. (100g) semi-sweet chocolate, chopped
For the buttercream:
3 medium egg whites
3/4 cup (150g) sugar (or xylitol)
1/4 tsp. salt
1 cup (230g) butter, at room temperature
1 tsp. vanilla extract
3.5 oz. (100g) confectioners’ sugar
For the decoration:
some caramel sauce
some chopped walnuts
some chopped chocolate
Für den Teig:
260g Mehl (Type 550)
3 TL Backpulver
1/4 TL Zimt
1/4 TL Salz
240g Joghurt (natur)
100ml Sonnenblumenöl
80ml Ahornsirup
1 TL Vanille Extrakt
1 Ei (L)
100g Walnüsse, gehackt
100g Zartbitterschokolade, gehackt
Für die Buttercreme:
3 Eiweiß (M)
150g Zucker (oder Xylit)
1/4 TL Salz
230g weiche Butter
1 TL Vanille Extrakt
100g Puderzucker
Für die Dekoration:
etwas Karamellsoße
einige gehackte Walnüsse
etwas gehackte Schokolade
DIRECTIONS / ZUBEREITUNG
2. Combine the flour, baking powder, ground cinnamon, and salt in a large bowl. In a second bowl, mix the yogurt with the sunflower oil, maple syrup, vanilla extract, and the egg until well combined. Add the yogurt mixture to the bowl with the flour and mix everything together briefly, then add the chopped walnuts and chocolate and fold in. Divide the batter between the prepared paper liners and bake for about 27-30 minutes or until a toothpick inserted into a cake comes out clean. Remove from oven and let cool down completely on a wire rack.
3. For the buttercream, add the egg whites, sugar, and salt to a large bowl and place on a pot with simmering water. Stir until the mixture reaches a temperature of 160°F (71°C), then remove and whisk on high (either in the bowl of a stand mixer or with a handheld mixer) until you get a thick and glossy meringue that has cooled down to room temperature – takes about 5-6 minutes.
4. Gradually add the butter in small portions and continue whisking until all of the butter is in the bowl. Add vanilla extract and confectioners’ sugar and mix everything slowly at first, then on high for another 5 minutes or so. You should get a very soft and fluffy mixture. Transfer the buttercream to a piping bag with a round nozzle and pipe a good amount of buttercream on each cupcake. Place in the refrigerator for at least 30 minutes.
5. If necessary, warm the caramel sauce slightly (e.g. in the microwave). You don’t want it to be warm but slightly runnier. Drizzle a small amount on each well-chilled cupcake and sprinkle with chopped walnuts and chocolate.
2. Mehl, Backpulver, Zimt und Salz in einer großen Schüssel vermischen. In einer zweiten Schüssel den Joghurt mit Sonnenblumenöl, Ahornsirup, Vanille Extrakt und dem Ei gut verrühren. Die Joghurtmischung in die Schüssel mit dem Mehl geben und alles kurz verrühren, dann die gehackten Walnüsse und Schokolade dazugeben und unterheben. Den Teig in die vorbereiteten Papierförmchen füllen und dann für etwa 27-30 Minuten backen – mit einem Zahnstocher testen, ob noch Teig kleben bleibt und die Cupcakes erst aus dem Ofen holen, wenn dieser sauber herauskommt. Aus dem Ofen nehmen und auf einem Kuchengitter komplett abkühlen lassen.
3. Für die Buttercreme das Eiweiß mit dem Zucker und dem Salz in eine große Schüssel geben und über einem Topf mit köchelndem Wasser verrühren. Die Mischung so lange mixen, bis sie eine Temperatur von 71°C (160°F) erreicht hat. Wenn die Temperatur erreicht ist, vom Herd nehmen und mit der Küchenmaschine oder einem Handmixer auf höchster Stufe steif schlagen, bis die entstandene Baisermasse nur noch handwarm ist – dauert etwa 5-6 Minuten.
4. Die Butter nach und nach in kleinen Portionen dazugeben und weiterhin aufschlagen, bis alles aufgebraucht wurde. Vanille Extrakt und Puderzucker zugeben und alles erst langsam und dann auf höchster Stufe noch einmal für etwa 5 Minuten aufschlagen. Es sollte eine homogene, cremige Masse entstehen. Die Buttercreme in einen Spritzbeutel mit runder Tülle füllen und auf jedes Küchlein eine gute Portion aufspritzen. Für mindestens 30 Minuten in den Kühlschrank stellen.
5. Die Karamellsoße ggf. leicht erwärmen (z.B. in der Mikrowelle) – sie muss nicht warm sein, nur etwas besser fließen. Eine kleine Portion auf jeden gut gekühlten Cupcake träufeln und mit gehackten Walnüssen und Schokolade dekorieren.
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Here is a version of the recipe you can print easily.
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Walnut Chocolate Cupcakes
- Prep Time: 00:30
- Cook Time: 00:30
- Total Time: 03:00
- Yield: 12 1x
- Category: Cupcakes
- Cuisine: America
- Diet: Vegetarian
Description
Cupcakes are always a good idea when you expect company. Easy to make and delicious – these here with walnuts and chocolate are no exception to that rule.
Ingredients
For the batter:
2 cups (260g) all-purpose flour
3 tsp. baking powder
1/4 tsp. ground cinnamon
1/4 tsp. salt
1 cup (240g) yogurt (plain)
3.4 fl. oz. (100ml) sunflower oil
1/3 cup (80ml) maple syrup
1 tsp. vanilla extract
1 large egg
3.5 oz. (100g) walnuts, chopped
3.5 oz. (100g) semi-sweet chocolate, chopped
For the buttercream:
3 medium egg whites
3/4 cup (150g) sugar (or xylitol)
1/4 tsp. salt
1 cup (230g) butter, at room temperature
1 tsp. vanilla extract
3.5 oz. (100g) confectioners’ sugar
For the decoration:
some caramel sauce
some chopped walnuts
some chopped chocolate
Instructions
1. Preheat the oven to 350°F (180°C). Line a muffin tray with 12 paper liners and set aside. Roughly chop the walnuts and chocolate and set aside.
2. Combine the flour, baking powder, ground cinnamon, and salt in a large bowl. In a second bowl, mix the yogurt with the sunflower oil, maple syrup, vanilla extract, and the egg until well combined. Add the yogurt mixture to the bowl with the flour and mix everything together briefly, then add the chopped walnuts and chocolate and fold in. Divide the batter between the prepared paper liners and bake for about 27-30 minutes or until a toothpick inserted into a cake comes out clean. Remove from oven and let cool down completely on a wire rack.
3. For the buttercream, add the egg whites, sugar, and salt to a large bowl and place on a pot with simmering water. Stir until the mixture reaches a temperature of 160°F (71°C), then remove and whisk on high (either in the bowl of a stand mixer or with a handheld mixer) until you get a thick and glossy meringue that has cooled down to room temperature – takes about 5-6 minutes.
4. Gradually add the butter in small portions and continue whisking until all of the butter is in the bowl. Add vanilla extract and confectioners’ sugar and mix everything slowly at first, then on high for another 5 minutes or so. You should get a very soft and fluffy mixture. Transfer the buttercream to a piping bag with a round nozzle and pipe a good amount of buttercream on each cupcake. Place in the refrigerator for at least 30 minutes.
5. If necessary, warm the caramel sauce slightly (e.g. in the microwave). You don’t want it to be warm but slightly runnier. Drizzle a small amount on each well-chilled cupcake and sprinkle with chopped walnuts and chocolate.
Notes
Enjoy baking!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
