Double Chocolate Walnut Muffins/Cupcakes

I have been sick and at home a couple of days..You’d imagine I was lying down and having no energy to cook, right? I was lying down alright, but I kept dreaming about food…not eating food, but making it. I think thats a common trait of food bloggers. I was yearning to make something ooey, gooey and chocolatey. I checked the fridge and found some buttermilk, and decided on making muffins/cupcakes(see note at bottom of post). I found a recipe that suited my requirements at the JoyOfBaking site. This recipe calls for both cocoa powder and chocolate chips and hence the name ‘double chocolate’. I have modified the original recipe by reducing the chocolate chips a tad bit, and adding some walnuts, as I always like some nutty crunch to my baked goods.

Makes 12-14 muffins/1 tray of mini cupcakes
1 3/4 cup flour
2/3 cup unsweetened natural cooca powder(I used Hershey’s)
1 1/4 cups light brown sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cups semi sweet chocolate chips
1/2 cup chopped walnuts
1/2 cup butter(1 stick), melted and cooled
1 cup low fat buttermilk
2 large eggs
2 tsp pure vanilla extract

Preheat the oven to 350 degrees. Line a 12 cup muffin tin with paper/foil muffin liners. I used a 12 muffin pan and a ramekin for the excess batter.

In a pan, whisk together all the dry ingredients: the flour, cocoa powder, baking powder, baking soda and salt. Then whisk in the brown sugar. Stir in the chocolate chips and half the walnuts, reserving the remaining half for topping the muffins.

In another pan, whisk together the wet ingredients: whisk the eggs, followed by the buttermilk, melted butter and vanilla extract. Ensure the butter is well cooled, or you will curdle the eggs and the buttermilk.

Pour the wet ingredients on to the dry. Use a spatula to mix the wet with the dry, mixing just enough to ensure there is no dry flour. Do not over mix. The batter is a bit tight, don’t worry. Scoop the batter using ice cream scoops and place in the muffin tins. Sprinkle the batter with the remaining walnuts. Place in the oven and bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Remove, let cool in the pan for 5 -10 minutes.

Verdict: These muffins tasted heavenly warm out of the heaven. The buttermilk and the brown sugar make these muffins extremely moist. You can really taste the chocolate with the cocoa powder and the semi sweet chocolate chips. The richness of the chocolate is cut by the walnuts. Moist, chocolatey, nutty…I don’t know what more a muffin could ask for.

Not only for a chocolatey breakfast, these make to be very great desserts too…I warmed it up in the microwave for a 10-15 seconds, split it in half and served it with a scoop of vanilla ice cream for a decadent dessert! yummy!


There is a fine line between muffins and cupcakes. These to me were super moist and could qualify as both. If wanting to make these as cupcakes, I would suggest making them in a mini cupcake pan, or reducing the batter to make smaller sized cupcakes. Use a chocolate frosting and you are set for double chocolate cupcakes. You can use a store bought frosting or make chocolate frosting from scratch.

Personally, I am not a fan of frosting, and prefer nutty crunchy topping instead. Whether you’d call it a muffin or a cupcake – it is so darn tasty!

Sending this to the following events:
1. Bake Fest #8 – event series by Vardhini
2. Lets Cook – Kids Special
3. Favorite Cake Recipes
4. Lets cook – Barbeques and Picnics
5. Kids Delight – Evening Snacks/Tiffin

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