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


  • 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.

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