Chocolate Chip Walnut Cupcakes

  • For the cupcakes
  • 140g cup walnuts, finely chopped
  • 150g mini milk chocolate chips, plus 40g for garnish
  • 1 (650g) box brownie mix
  • 2 eggs, at room temperature
  • 8 tbsps vegetable oil
  • 60ml water
  • For the icing
  • 125g mascarpone cheese, at room temperature
  • 125g cream cheese, at room temperature
  • 330g icing sugar, sifted
  • Special equipment:
  • 12 paper cupcake liners
  • A 12-cup muffin pan
For the cupcakes:

Preheat the oven to 180°C/gas 4. Line a 12-cup muffin pan with paper liners.

In a small bowl, combine the walnuts, 175g of the chocolate chips and 1 tablespoon of the brownie mix. Toss until all of 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 icing, about 30 minutes.


In a large bowl, using an electric hand mixer, beat the cheeses together until light and fluffy, about 2 minutes. Gradually beat in the icing sugar until smooth and spreadable. Refrigerate the icing until ready to use.

Spread the icing on top of the cupcakes and garnish with the remaining mini chocolate chips. Refrigerate until ready to serve.

Serve at room temperature.

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