Moderate, , Serves 12

By Daniella Krga

  • 2 Cups Walnuts
  • 225g Unsalted Butter
  • 500g Dark Cooking Chocolate chopped
  • 1 1/2 Cups Soft Brown Sugar firmly packed
  • 1 Cup Sugar
  • 6 Eggs Whisked
  • 3 Tsp Vanilla Extract
  • 3/4 Tsp Salt
  • 1 1/2 Cups Plain Flour
  • 1 Cup Chocolate Chips
  • CARAMEL FROSTING
  • 100g Butter
  • 2/3 Cups Soft Brown Sugar
  • 1/4 Cup Golden Syrup
  1. 1 Spread walnuts over a flat tray and bake for 20min. Allow to cool and then chop.
  2. Put butter and chocolate into a metal bowl and place over a large saucepan of simmering water
  3. Stir continuously with a wooden spoon until melted and well combined.
  4. Remove from heat and cool to room temp
  5. Add brown sugar and white sugar to cooled chocolate mixture. Stir until well combined
  6. Add eggs and vanilla extract. Stir until well combined. Add the flour, salt, chopped walnuts and chocolate chips. Divide mixture between the cupcake paper cups. Bake in preheated to 170C oven about 30 min. Cool and then decorate with frosting. I used caramel frosting.
  7. Meanwhile, to make the caramel frosting, use an electric beater to beat together the butter, sugar and golden syrup in a medium bowl until light brown and fluffy.

Justine Murphy

Justine is marketing director and co-owner of Kitchen Warehouse. She loves entertaining and will not refuse a good glass of wine.

Leave a Reply

Your email address will not be published. Required fields are marked *