When I was asked if I’d like to review Hello Cupcake! by the publisher, I just couldn’t say no because I love cupcakes and cupcake cookbooks! Written by cookbook author and food stylist Leila Lindholm, the book is filled to the brim with sweetness and cuteness! The recipes are so yummy-sounding and the photos so delightful that I couldn’t wait to start baking! Some of the many cupcake recipes include Blueberry Lemon Cupcakes, Chocolate Swirl Cheesecake Cupcakes, Sticky Pecan Upside-Down Cupcakes, and Rocky Road Cupcakes. Not only that, there are also some great whoopie pie recipes sprinkled throughout the book, too…like Ginger Raspberry, Chocolate Mint, and Banoffee whoopie pies. I decided to combine two of Leila’s recipes…I made the Walnut Brownie Cupcakes, but instead of topping them with whipped cream and fresh raspberries (which would definitely be amazing), I decided to try her Nutella Frosting that she had as part of her Easter Cupcakes recipe.
The Walnut Brownie Cupcakes are rich and chocolatey, with chunks of dark chocolate, and the Nutella Frosting is pretty amazing too! The ingredient amounts in the recipe are written in ounces and grams, so I did have to make some conversions into cups and I’ve included my conversions below. The recipe also says it makes 12 cupcakes, but I ended up with 15, which was definitely a good thing, because these are so yummy! 🙂 I also filled my baking cups a little more than the recipe instructed, so my baking time was a little longer, and I’ve noted that below also.
Here’s the recipe…enjoy!
WALNUT BROWNIE CUPCAKES with NUTELLA FROSTING from Hello Cupcake!
Makes 12- 15 cupcakes
- 200 g (7 oz) walnuts, or 1 3/4 cup
- 175 g (6 oz) butter, or 3/4 cup butter (1 1/2 sticks)
- 150 g (5 oz) granulated sugar, or 3/4 cups
- 150 g (5 oz) light muscovado or brown sugar, or 3/4 cups, packed
- 150 g (5 oz) good-quality cocoa powder, or 3/4 cups (I used Hershey’s Natural Unsweetened Cocoa powder)
- 50 ml (1 3/4 fl oz) golden syrup (substitute honey or light corn syrup) or 3 1/2 Tablespoons
- a pinch of salt
- 3 eggs
- 150 g (5 oz) all-purpose flour, or 1 1/4 cups
- 1 teaspoon baking powder
- 200 g (3 1/2 oz) good-quality 70% dark chocolate (I used a 4 oz Ghirardelli bar of 60% dark chocolate)
Preheat oven to 175˚C or 345˚F.
Toast the whole walnuts in a hot and dry frying pan (I skipped this step).
Whip the butter, sugar, and brown (or muscovado) sugar until creamy. Add the cocoa, syrup, and salt. Whisk in one egg at a time.
Mix the flour with the baking powder and sift it into the other ingredients. Coarsely chop the chocolate and add it and the whole walnuts to the batter.
Line muffin tin(s) with paper cup liners and fill the cups 2/3 full with the mixture (I filled mine closer to 3/4 full, and I still ended up with 15 cupcakes instead of 12; if you fill them 2/3 full, you may get 16 or 17).
Bake them in the middle of the oven for about 15-20 minutes (if you fill your cups 3/4 full like I did, your baking time will be 25-28 minutes). Test cupcakes with a toothpick; they should be a little sticky in the middle. Remove from oven and cool completely.
You can either garnish these cupcakes with whipped cream and fresh raspberries or top them with Nutella Frosting (see recipe below)…
- 100 g (3 1/2 oz) Nutella, or 1/3 cup
- 400 g (14 oz) icing (confectioners’) sugar, or 3 1/2 cups
- 4 Tablespoons good-quality cocoa (I used Hershey’s Natural Unsweetened Cocoa powder)
- 2 teaspoons vanilla extract
- 150 g (5 oz) cream cheese, softened
- 1 Tablespoon coffee
Mix the Nutella, sugar, cocoa powder, vanilla, and cream cheese until creamy (I think it works best to blend the Nutella and softened cream cheese first, then add the other ingredients). Add the coffee and whip until fluffy (this is a thick frosting; if you’d like it thinner you can add a little more coffee). I went a little lighter on the frosting and had a good amount left over, so feel free to frost these heavier–you should have plenty to do that!
I love chocolate cupcakes, and these brownie cupcakes are a new favorite of mine! What’s your favorite cupcake flavor?
Linked to Sweets for a Saturday.
These are truly lovely. I could use one as a midnight snack! wHAT A BEAUTIFUL BOOK!
Thanks, Cathy! 🙂
I recently tried sweet potato cupcakes with a fluffy frosting(,I believe it was marshmallow frosting). These were soooooo good and I also adore orange creamsicle cupcakes! Carol
The sweet potato cupcakes with marshmallow frosting sounds great, especially for fall! Orange creamsicle sounds yummy too! 🙂
Speaking from experience, they were delicious!!!
Glad you liked it, Rick!
I love the combination and I’ll have to look into this book; sounds like more tempting goodies to bake:-D
There certainly are alot of temptings recipes to try in the book! 🙂
So decadent… I think I heard them call my name. 🙂
Decadent is a great way to describe these! 🙂
That looks and sounds amazing! Thanks for sharing the recipe, especially with measurement conversions. I will have to hunt down the cookbook. Mmm…
You’re welcome, Faith! Hope you get a chance to try them out! 🙂
How am I ever going to get into my bikini if you keep posting things like this.! We have a big birthday month in my house in September what a fun way to celebrate. Bikinis are so overrated! On a side note… how did you get the gray background for behind your recipe? Maybe that is not a function of my theme or is it?
Ha! Yes, I like to think that bikinis are overrated! 🙂 And summer is almost over, so you can indulge a little now!
I got the gray area by pressing on the quote button…different themes call out quote areas differently, so you’ll have to try it and see what the quote button does on your theme.
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