Real Recipes From Real Home Cooks ®

walnut praline topped chocolate cupcakes

★★★★★ 1
a recipe by
cindy sandberg
carlisle, IN

As usual, I have "healthified" this recipe! I use either white whole wheat or oat flour to make it a whole grain treat(although AP flour would work fine, if that's your preference), and use less sugar than most cupcake recipes. This results in kind of a cross between a cupcake and a muffin. Delicious and nutritious for an after-school snack for the kiddos, or a coffee break treat for me and the hubby! The praline topping lends decadence to this less-guilt dessert! These are even simple to make gluten-free if you use gluten-free oats!

★★★★★ 1
serves 12
prep time 15 Min
cook time 15 Min

Ingredients For walnut praline topped chocolate cupcakes

  • 2 c
    whole grain flour(i prefer **oat, but have also used white whole wheat, or a blend. )
  • 3/4 c
    sugar(i use demerra or turbinado. honey also works)
  • 1/2 c
    cocoa powder
  • 2 tsp
    baking soda
  • 1/4 tsp
  • 1 c
    plain yogurt
  • 1 c
  • 2 tsp
  • 1 Tbsp
  • 1 Tbsp
    brown sugar(i use demerra or turbinado)
  • 1/4 c
    chopped walnuts
  • 1/4 c
    chopped dark chocolate, or dark chocolate chips

How To Make walnut praline topped chocolate cupcakes

  • 1
    Preheat oven to 350F. Grease muffin tins, or line with paper liners.
  • 2
    Melt butter in small skillet or saucepan over med. heat. Add sugar and stir to disolve, about 2 min. Add walnuts. Cook and stir for another minute. Remove from heat and set aside.
  • 3
    Whisk together all dry ingredients. Add wet ingredients and stir to blend well. Fill muffin cups 3/4 full.
  • 4
    Stir chopped chocolate or chocolate chips into nut mixture. Sprinkle evenly over cupcake batter. Bake for about 15 min., until toothpick comes out clean. Cool in pan for 2-3 min., then remove to wire rack.
  • 5
    **You can easily make oat flour by grinding oats in the food processor or blender.