The delicious walnut flavoured sponge in these cupcakes is filled with marshmallow that oozes out when you bite into them, and then topped with a chocolate buttercream and finished off with a walnut. They taste just like a walnut whip!
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Yields:
12
Prep Time:
35 mins
Cook Time:
25 mins
Total Time:
1 hr
Cal/Serv:
359
Ingredients
For the cupcakes
125g
unsalted butter, softened
125g
caster sugar
3
medium eggs, lightly beaten
40g
walnuts, plus 12 halves for decoration
100g
self-raising flour
2Tbsp.
milk
60g
marshmallow fluff spread
For the icing
200g
icing sugar
125g
unsalted butter, softened
25g
cocoa powder
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4. Line a 12-hole cupcake tin with paper cases. In a large bowl beat butter and sugar with a handheld electric whisk until pale and fluffy, about 5min. Gradually beat in the eggs.
Step 2Whizz walnuts in a food processor until very fine. Fold walnuts into the egg mixture with a large metal spoon, along with the flour and milk. Divide mixture among the cases and bake for 20-25min until risen and a skewer inserted in the centre of one comes out clean. Cool in the tin for 5min before transferring to a wire rack to cool completely.
Step 3Meanwhile, make the icing. Beat icing sugar and butter with a handheld electric whisk until light and fluffy. Beat in cocoa until combined. Transfer to a piping bag fitted with a 1.25cm fluted nozzle.
Step 4When the cakes are completely cool, carve a large hole in the top of each cupcake, reserving the sponge. Spoon 1tsp marshmallow fluff into each hole, top with the reserved sponge pieces, and pipe icing on top in a swirl. Top each with a walnut half and serve.
To store
Store the decorated cakes in an airtight container at room temperature for up to 3 days.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
