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Mocha walnut crumble cupcakes


Makes: 12
timePrep time: 25 mins
timeTotal time:
Mocha walnut crumble cupcakes
Photographed by Martin Poole

Mocha walnut crumble cupcakes


Makes: 12
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
362Kcal
Fat
24gr
Saturates
11gr
Carbs
33gr
Sugars
18gr
Fibre
2gr
Protein
6gr
Salt
0.3gr

Miranda Gore Browne

Miranda Gore Browne

Finalist of the very first series of GBBO, Miranda has since written two books packed full of decorated biscuits and cakes. She now runs The Kitchen School at her home in the West Sussex countryside with classes in cookery, baking and homemaking.
See more of Miranda Gore Browne’s recipes
Miranda Gore Browne

Miranda Gore Browne

Finalist of the very first series of GBBO, Miranda has since written two books packed full of decorated biscuits and cakes. She now runs The Kitchen School at her home in the West Sussex countryside with classes in cookery, baking and homemaking.
See more of Miranda Gore Browne’s recipes

Ingredients

  • 4 large eggs
  • 150g dark brown soft sugar
  • 200g unsalted butter, melted
  • 200g self-raising flour
  • 1½ tsp baking powder
  • 2 tbsp good-quality instant coffee granules
  • 1 tbsp milk
  • 3 tbsp golden syrup
  • 100g walnut halves, roughly chopped
  • 100g dark chocolate (70% cocoa), in chunks
For the crumble topping
  • 150g plain flour
  • 75g demerara sugar
  • 75g cold unsalted butter, chopped
  • 100g walnut halves

Step by step

Get ahead
Make a day ahead; warm through before serving. The cakes freeze well.
  1. Preheat the oven to 180°C, fan 160°C, gas 4, and line the holes of a 12-hole muffin tin with tall cafe-style paper muffin cases.
  2. For the crumble topping, put the flour, sugar and butter into a food processor. Whiz to the texture of coarse breadcrumbs, or do this by rubbing together with your fingertips. Roughly chop 100g walnuts; keeping some larger pieces to one side, stir the rest into the crumble mixture. Set aside.
  3. Whisk together the eggs and brown sugar for about 2 minutes at high speed, then whisk in the melted butter at a lower speed. Add the flour and baking powder and gently fold in to combine – don't worry if there are still a few lumps.
    Tip
    These can be baked in tulip 'cafe-style' tall muffin cases to make 12 or in regular muffin cases to make 18.
  4. Mix the coffee with 2 tablespoons of boiling water in a cup and stir into the cake mixture with the milk, syrup and 100g chopped walnuts.
  5. The cake mixture will be very runny – spoon or pour into the cake cases filling them just over half full (you need to leave space for the topping).
  6. Sprinkle chocolate chunks on top of each one, then spoon a generous amount of the crumble topping onto each cake and decorate with the reserved larger pieces of walnuts. Bake for 30-35 minutes and serve warm.

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