Dark Choc-Chip Fudge and Toasted Walnut Cupcakes

My boyfriend was casually flipping through my Crabapple Bakery Cupcake Cookbook a couple of days ago and came across this recipe. After reading the recipe and the ingredients list, I knew it would be a winner. He made a quick call to his work mate and his decision was confirmed (he loves taking my cookies and cupcakes into work for his colleagues – and himself!) and I wrote up my shopping list. These cupcakes are incredibly rich, enjoy responsibly*

Dark Choc-Chip Fudge and Toasted Walnut Cupcakes

Dark Choc-Chip Fudge and Toasted Walnut Cupcakes


  • 2 cups walnuts
  • 225 grams unsalted butter
  • 500 grams dark cooking chocolate, chopped
  • 1 1/2 cups soft brown sugar. firmly packed
  • 1 cup white sugar
  • 6 eggs, whisked
  • 3 teaspoons vanilla extract
  • 1 1/2 cups plain flour
  • 3/4 teaspoon salt
  • 1 cup dark chocolate chips


  1. Preheat oven to 170°C  and line muffin tins with cupcake papers
  2. Spread the walnuts over a flat biscuit tray and bake in the oven for 20 minutes
  3. Allow to cool, then chop
  4. Put butter and chocolate in a metal bowl and place over a large saucepan of simmering water
  5. Stir continuously with a flat-bottomed wooden spoon until melted and well combined
  6. Remove from heat and cool to room temperature
  7. Add brown and white sugar to cooled chocolate mixture
  8. Stir until well combined
  9. Add the whisked eggs and vanilla extract
  10. Stir until well combined
  11. Add the sifted flour, salt, chopped walnuts and chocolate chips
  12. Stir until well combined
  13. Divide mixture between cupcake papers
  14. Bake for 30-35 minutes
  15. Wait 45 minutes before icing

i didn't have a metal bowl, so just used a small pot over a large one

this is what firmly packed brown sugar looks like

mix mix mix

baked cupcakes ready to be iced!

Caramel Sauce Icing

This is the same icing used for the Sticky Date Cupcakes – and it is delicious!


  • 100 grams butter
  • 2/3 cups soft brown sugar
  • 1/4 cup golden syrup
  • 1/2 cup cream
  • 8 cups icing sugar


  1. Combine the butter, sugar, golden syrup and cream in a heavy-based saucepan over medium heat
  2. Stir occasionally with a flat-bottomed wooden spoon until the sugar has dissolved
  3. Turn heat up to high and boil for at least 5 minutes (keep a watch on the pot – don’t let the mixture get too hard!)
  4. Remove from heat and cool to room temperature
  5. Add half of the sifted icing sugar to the cooled caramel mixture
  6. Beat on medium speed for 3 minutes of until light and fluffy
  7. Add remaining icing sugar and beat for a further 3 minutes or until light and fluffy and spreadable
  8. Add extra cream if too dry or extra icing sugar if too wet

use a non-stick saucepan and stir continuously

if mix gets any darker than this, stop. recipe says boil on high for at least 5mins but i would recommend something between simmering and boiling - otherwise it just hardens and is unusable

mixture should run off spoon smoothly

We had a beautiful dove perch itself on our balcony while I was icing my cupcakes. He was sitting there happily for over half an hour when I looked up from what I was doing and called out to my boyfriend that our dove had gone. Five minutes later my boy calls out from the study that it’s back – and was wandering about our living room! He even waddled over to the kitchen before I registered what my boyfriend was saying! Luckily we ushered him out of the house with no dramas 🙂

out little friend - surely doves coming into your house are good luck, right?

Eleanor x

*responsibly: always maintain a healthy diet and exercise regime and enjoy things in moderation! 😉