Walnut Praline Topped Chocolate Cupcakes

cindy sandberg


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 vote
15 Min
15 Min


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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


  • 1Preheat oven to 350F. Grease muffin tins, or line with paper liners.
  • 2Melt 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.
  • 3Whisk together all dry ingredients. Add wet ingredients and stir to blend well. Fill muffin cups 3/4 full.
  • 4Stir 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.

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About Walnut Praline Topped Chocolate Cupcakes

Course/Dish: Cakes, Other Snacks
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #nuts, #whole, #yogurt, #grain

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