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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For the cupcakes
- 125 g unsalted butter, softened
- 125 g caster sugar
- 3 medium eggs, lightly beaten
- 40 g walnuts, plus 12 halves for decoration
- 100 g self-raising flour
- 2 Tbsp. milk
- 60 g marshmallow fluff spread
For the icing
- 200 g icing sugar
- 125 g unsalted butter, softened
- 25 g cocoa powder
- 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.
Per Serving:
- Calories: 359
- Protein: 4g
- Total fat: 21g
- Saturates: 12g
- Carbs: 38g
- Total sugars: 30g
- Fibre: 1g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
