Chocolate And Walnut Cupcakes Recipes

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CHOCOLATE AND WALNUT CUPCAKES



Chocolate and Walnut Cupcakes image

This vanilla cupcake is different to any other basic cupcake, i'ts much lighter.

Provided by emily-york

Time 1h

Yield Makes Cakes

Number Of Ingredients 19

VANILLA CUPCAKE
300g plain flour
2 tsp baking powder
1 tsp salt
125g unsalted butter,room temperature
200g caster sugar
1 egg
180ml milk
1 tsp vanilla extract
CHOCOLATE ICING
300g sugar
180ml milk
2 tbsp cocoa powder
pinch of salt
1 tbsp unsalted butter
1 tsp vanilla extract
about 4 tbsp custard powder,not instant
WALNUT TOPPING
60g walnuts, lightly ground in a food processer

Steps:

  • Preheat the oven to 180C. Mix the flour, baking powder and salt together and leave to rest.
  • Cream the butter and sugar until light and fluffy. Add the egg and beat well. Add half of the dry ingredients and half of the milk and mix well, repeat.
  • Spoon the mixture into 24 cupcake cases in two bun tins. Bake for 15-20 minutes.
  • To make the icing: mix the sugar, milk, cocoa powder and salt in a pan and cook slowly over a medium heat until it boils. Remove and add the butter and vanilla. Leave to cool in the fridge.
  • When cooled add the custard powder and mix well. Spread over cupcakes and sprinkle over walnuts.

CARROT-WALNUT CUPCAKES



Carrot-Walnut Cupcakes image

Provided by Food Network Kitchen

Time 2h

Yield 12 cupcakes

Number Of Ingredients 25

1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs
1/2 cup granulated sugar
1/3 cup packed light brown sugar
1/3 cup (51/3 tablespoons) unsalted butter, melted
1/3 cup walnut oil or vegetable oil
1 teaspoon pure vanilla extract
1 3/4 cups finely grated carrots (about 2 medium)
1/2 cup walnuts, roughly chopped
1 tablespoon finely chopped candied ginger
Cooking spray
1 large carrot, peeled
3/4 cup granulated sugar
3/4 cup water
12 walnuts
6 tablespoons unsalted butter, at room temperature
1 8-ounce package cream cheese, at room temperature
1 teaspoon pure vanilla extract
1/8 teaspoon salt
3 1/2 cups confectioners¿ sugar, sifted

Steps:

  • Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a medium bowl. Whisk the eggs, granulated sugar, brown sugar, melted butter, walnut oil and vanilla in a large bowl until smooth. Whisk in the flour mixture, then fold in the grated carrots, chopped walnuts and candied ginger with a rubber spatula.
  • Divide the batter among the prepared muffin cups, filling each two-thirds of the way. Bake until the tops of the cupcakes spring back when gently pressed, about 20 minutes. Let cool 5 minutes in the pan; remove to a rack to cool completely.
  • Meanwhile, make the candied carrots and walnuts: Coat a baking sheet with cooking spray. Peel 12 long ribbons from the carrot using a vegetable peeler. Combine the sugar and water in a small saucepan and bring to a boil. Reduce the heat to a simmer, add the carrot ribbons and cook until translucent, 25 to 30 minutes. Carefully remove with tongs and arrange each ribbon in a small bundle on the baking sheet. Add the walnuts to the saucepan and simmer until glossy, 5 minutes. Remove with a slotted spoon and place on the baking sheet; let the candied carrots and walnuts cool.
  • Make the frosting: Beat the butter, cream cheese, vanilla and salt in a large bowl with a mixer on medium-high speed until smooth. Beat in the confectioners¿ sugar on low speed; increase the speed to medium high and beat until fluffy, 3 minutes. Transfer to a piping bag with a large round tip; pipe onto the cupcakes. Top with the candied carrots and walnuts.

CHOCOLATE CHIP WALNUT CUPCAKES



Chocolate Chip Walnut Cupcakes image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h15m

Yield 12 cupcakes

Number Of Ingredients 9

1/2 cup finely chopped walnuts
1 cup mini semisweet chocolate chips, plus 1/4 cup for garnish
1 (21-ounce) box brownie mix (recommended: Duncan Hines Chewy Fudge)
2 eggs, at room temperature
1/2 cup vegetable oil
1/4 cup water
4 ounces mascarpone cheese, at room temperature
4 ounces cream cheese, at room temperature
3 cups powdered sugar, sifted

Steps:

  • Special equipment: 12 paper cupcake liners, a 12-cup muffin pan
  • For the cupcakes: Place an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
  • In a small bowl combine the walnuts, 1 cup mini chocolate chips and 1 tablespoon of the brownie mix. Toss until all the ingredients are coated. Set aside.
  • In a large bowl mix together the remaining brownie mix, eggs, vegetable oil, and water. Stir for 20 seconds until blended. Fold in the walnuts and chocolate chips. Spoon the mixture into the prepared pan (cupcake liners will be full). Bake for 22 to 25 minutes until a cake tester inserted into the cupcakes comes out with moist fudgy crumbs. Cool the cupcakes in the pan for 10 minutes. Transfer the cupcakes to a wire rack and cool completely before frosting, about 30 minutes.
  • For the frosting: In a large bowl, using an electric hand mixer, beat the cheeses together until light and fluffy, about 2 minutes. Gradually beat in the powdered sugar until smooth and spreadable. Refrigerate the frosting until ready to use.
  • Spread the frosting on top of the cupcakes and garnish with the remaining mini chocolate chips. Refrigerate until ready to serve. Serve at room temperature.

CHUNKY MONKEY CUPCAKES



Chunky Monkey Cupcakes image

Banana, walnut, and chocolate are always an amazing combination of ingredients, no matter what the delivery system, but it really doesn't get any better than in this ganache-frosted cupcake. A close second would be a chocolate-dipped frozen banana, rolled in walnuts, which is also a great treat, although much more awkward to eat in public. Feel free to omit the frosting and just enjoy these as muffins.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h

Yield 12

Number Of Ingredients 16

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
3 ripe bananas
2 tablespoons milk
¼ teaspoon vanilla extract
½ cup butter, softened
1 cup white sugar
2 large eggs
1 cup chopped walnuts
1 cup dark chocolate chunks
1 cup very hot, but not boiling cream
1 cup dark chocolate chips
12 dried banana chips
For Garnish:

Steps:

  • Preheat oven to 350 degrees F (175 degrees C) and line a 12-cup muffin tin with liners.
  • Whisk flour, baking powder, baking soda, and salt together in a bowl.
  • Mash bananas with milk and vanilla extract until smooth.
  • Mix butter and sugar together with a spatula until creamy. Whisk in eggs, 1 at a time, then whisk in the banana mixture. Add walnuts, chocolate, and the flour mixture. Mix batter with a spatula until no dry spots remain.
  • Fill muffin cups to the top with batter, then distribute excess batter as needed. Tap pan against the counter to expel any air bubbles.
  • Bake in the preheated oven until tops are lightly browned, about 25 minutes. Let cupcakes cool to room temperature, at least 20 minutes.
  • Pour hot cream over chocolate chips in a bowl. Let sit for a few minutes, then whisk, increasing speed gradually, until color is uniform. Spread ganache over the cooled cupcakes and garnish with banana chips. Refrigerate to firm up the frosting, if desired.

Nutrition Facts : Calories 529.8 calories, Carbohydrate 61.7 g, Cholesterol 78.7 mg, Fat 31.4 g, Fiber 3.2 g, Protein 7 g, SaturatedFat 15.8 g, Sodium 386.7 mg, Sugar 30 g

CREAMY CHOCOLATE CUPCAKES



Creamy Chocolate Cupcakes image

The Mexican vanilla and apple cider vinegar give an extra layer of flavoring to these cupcakes. They are actually really good without the filling, making cream cheese frosting as the topping.

Provided by Rachel Hagedorn

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 45m

Yield 18

Number Of Ingredients 15

1 ½ cups all-purpose flour
1 cup white sugar
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
2 eggs, beaten
¾ cup water
½ cup vegetable oil
1 tablespoon apple cider vinegar
1 teaspoon Mexican vanilla extract
1 (8 ounce) package cream cheese, softened
⅓ cup white sugar
⅛ teaspoon salt
1 cup semisweet chocolate chips
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper cupcake liners.
  • Mix flour, 1 cup sugar, cocoa powder, baking soda, and 1/2 teaspoon salt in a large mixing bowl. Add eggs, water, vegetable oil, vinegar, and vanilla extract; mix well. Pour batter into prepared muffin cups.
  • Beat cream cheese, 1/3 cup sugar, and 1/8 teaspoon salt together in a separate bowl with an electric hand mixer until the sugar is fully incorporated into the cream cheese. Fold chocolate chips into the cheese mixture. Drop by tablespoonfuls into center of each cupcake; sprinkle with walnuts.
  • Bake in preheated oven until a toothpick inserted into the middle of a cupcake comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 291.4 calories, Carbohydrate 30.6 g, Cholesterol 34.4 mg, Fat 18.3 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 5.9 g, Sodium 197.3 mg, Sugar 20.2 g

UPSIDE-DOWN OOEY GOOEY CHOCOLATE CUPCAKES



Upside-Down Ooey Gooey Chocolate Cupcakes image

These are so good. When inverted onto a rack, all the gooey good stuff is on the top. This recipe makes 12 cupcakes, but my advise is make a double recipe of these delicious cupcakes, they will be gone in a flash!

Provided by Kittencalrecipezazz

Categories     Dessert

Time 40m

Yield 12 cupcakes

Number Of Ingredients 16

1/4 cup butter or 1/4 cup margarine, melted
1/2 cup brown sugar, firmly packed
1 tablespoon water
36 -48 walnut halves
1 cup cake flour, sifted
1/3 cup baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup margarine, softened or 1/4 cup shortening, melted
3/4 cup white sugar
1 egg
1 teaspoon vanilla
1/2 cup water or 1/2 cup 1% low-fat milk
2/3 cup sweetened condensed milk
1 cup semi-sweet chocolate chips
2 tablespoons butter

Steps:

  • Set oven to 350 degrees.
  • Grease very well, 12 muffin cups.
  • In a small saucepan, combine the 1/4 cup melted butter, brown sugar and 1 Tbsp water; simmer for 1 minute.
  • Place 3-4 walnut halves in the bottom of each of prepared muffin cups.
  • Evenly divide, and pour the cooked mixture over the walnuts in the muffin cups.
  • In a bowl, sift together flour, baking cocoa, baking soda and salt; set aside.
  • Cream 1/4 cup butter (or shortening if using).
  • Gradually add 3/4 cup sugar, and continue creaming until light and fluffy.
  • Beat in egg and vanilla.
  • Blend in dry ingredients alternately with the 1/2 cup water (or milk if using), beginning and ending with the dry ingredients.
  • Fill the muffin cups 1/2 full with the batter.
  • Bake for 20-25 minutes, or until the cupcakes test done.
  • Remove from the muffin tins, let cool INVERTED on wire racks.
  • In a small saucepan, combine the sweetened condensed milk and the chocolate; cook over very low heat until smooth and thickened, stirring constantly (about 10 minutes).
  • Stir in 2 Tbsp butter; keep warm.
  • Spread on the sides of cup-cakes.
  • ENJOY!

Nutrition Facts : Calories 383, Fat 20.1, SaturatedFat 10.2, Cholesterol 48.8, Sodium 202.7, Carbohydrate 50.6, Fiber 2.2, Sugar 38.5, Protein 4.9

CHOCOLATE-ZUCCHINI CAKES WITH WALNUTS



Chocolate-Zucchini Cakes with Walnuts image

Zucchini makes these easy-to-prepare treats surprisingly moist and delicate.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 30m

Number Of Ingredients 12

1/2 cup (1 stick) unsalted butter, melted and cooled
1 cup sugar
1 large egg
24 walnut halves
1 cup all-purpose flour
1 cup finely grated zucchini (from 1 medium zucchini)
1/4 cup unsweetened cocoa powder
1/2 cup (3 ounces) bittersweet chocolate, chopped, or chocolate chips
3 tablespoons sour cream
1/2 teaspoon coarse salt
1/2 teaspoon pure vanilla extract
Nonstick cooking spray

Steps:

  • Preheat oven to 350 degrees. In a large bowl, stir together butter, sugar, salt, and egg until combined. Add vanilla, zucchini, and sour cream and stir until incorporated. Sift flour and cocoa powder into bowl and stir until combined. Stir in chocolate.
  • Spray 2 mini muffin pans with cooking spray. Fill each cup with 2 tablespoons batter and top with a walnut. Bake until a toothpick inserted in center of a muffin comes out clean, 15 to 17 minutes. Let muffins cool slightly in pans on wire racks before serving.

Nutrition Facts : Calories 252 g, Fat 15 g, Fiber 1 g, Protein 4 g

CHOCOLATE CARAMEL CUPCAKES



Chocolate Caramel Cupcakes image

You only need a few baking staples to throw together these gooey delights. Boxed cake mix and a can of frosting make them fast, but caramel, walnuts and chocolate chips tucked inside make them memorable. We like them with ice cream. -Bev Spain, Belleville, Ohio

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 6

1 package chocolate cake mix (regular size)
24 caramels
3/4 cup semisweet chocolate chips
1 cup chopped walnuts
Chocolate frosting and hot caramel ice cream topping
Additional walnuts, optional

Steps:

  • Prepare cake mix batter according to package directions for cupcakes. Fill 24 paper-lined muffin cups one-third full; set remaining batter aside. Bake at 350° for 7-8 minutes or until top of cupcake appears set., Gently press a caramel into each cupcake; sprinkle with chocolate chips and walnuts. Top with remaining batter. Bake 15-20 minutes longer or until a toothpick comes out clean. , Cool for 5 minutes before removing from pans to wire racks to cool completely. Frost with chocolate frosting and drizzle with ice cream topping. Sprinkle with additional nuts if desired.

Nutrition Facts : Calories 212 calories, Fat 10g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 195mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.

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