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Walnut Chocolate Cupcakes | Bake to the roots

Walnut Chocolate Cupcakes

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  • Author: Bake to the roots
  • Prep Time: 00:30
  • Cook Time: 00:30
  • Total Time: 03:00
  • Yield: 12 1x
  • Category: Cupcakes
  • Cuisine: America
  • Diet: Vegetarian


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.



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


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.


Enjoy baking!