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
Ingredients:
- 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
Method:
- Preheat oven to 170°C and line muffin tins with cupcake papers
- Spread the walnuts over a flat biscuit tray and bake in the oven for 20 minutes
- Allow to cool, then chop
- Put butter and chocolate in a metal bowl and place over a large saucepan of simmering water
- Stir continuously with a flat-bottomed wooden spoon until melted and well combined
- Remove from heat and cool to room temperature
- Add brown and white sugar to cooled chocolate mixture
- Stir until well combined
- Add the whisked eggs and vanilla extract
- Stir until well combined
- Add the sifted flour, salt, chopped walnuts and chocolate chips
- Stir until well combined
- Divide mixture between cupcake papers
- Bake for 30-35 minutes
- Wait 45 minutes before icing
Caramel Sauce Icing
This is the same icing used for the Sticky Date Cupcakes – and it is delicious!
Ingredients:
- 100 grams butter
- 2/3 cups soft brown sugar
- 1/4 cup golden syrup
- 1/2 cup cream
- 8 cups icing sugar
Method:
- Combine the butter, sugar, golden syrup and cream in a heavy-based saucepan over medium heat
- Stir occasionally with a flat-bottomed wooden spoon until the sugar has dissolved
- 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!)
- Remove from heat and cool to room temperature
- Add half of the sifted icing sugar to the cooled caramel mixture
- Beat on medium speed for 3 minutes of until light and fluffy
- Add remaining icing sugar and beat for a further 3 minutes or until light and fluffy and spreadable
- Add extra cream if too dry or extra icing sugar if too wet
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 🙂
Eleanor x
*responsibly: always maintain a healthy diet and exercise regime and enjoy things in moderation! 😉