Walnut Chocolate Chips Cupcakes
Though it is a butter cake, the texture of Walnut Chocolate Chips Cupcakes is soft and fluffy, and not oily at all. It is not suggested to use ground walnut as it will yield a denser cake.
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Equipment
- 2 muffin pans (6-holed) D: 8 cm H: 3 cm
Ingredients
- 180 g butter salted, softened
- 35 g fine sugar
- 5 egg yolks grade A/size L
- 130 g cake flour
- ⅓ tsp baking powder
- 2 tsps milk powder
- 115 g chopped walnut
- 85 g chocolate chips + 5 g cake flour
For meringue:
- 5 egg whites grade A/size L
- ⅛ tsp cream of tartar
- 100 g fine sugar
For topping:
- some chopped walnut
- some chocolate chips
Makes: 8cm round, 3cm height
Instructions
- Roughly chop walnut.
- Add 5 g of cake flour to 85 g of chocolate chips, and mix to coat well.
- Combine 130 g of cake flour, baking powder and milk powder, sift through and mix well.
- Add a tray of water (about 2 cups) to the oven, then preheat the oven to 180°C/356°F.
- Whisk egg whites on low speed until foamy. Add in cream of tartar, and whisk until tiny bubbles are formed. Add in sugar gradually, whisk on low speed until soft peak (meringue is shiny with an arch shape). (Reminder: Egg whites and equipment used to beat egg whites must be grease-free, and water-free (including egg yolk). It is advisable to clean the egg shells and equipment with dishwasher detergent, then dry with a clean cloth. Use a clean small bowl to separate the egg yolk and egg white, if the egg yolk cracks, don’t use that egg white.)
- Combine butter and 35 g of sugar, and beat over medium speed until light and fluffy. Add in egg yolks gradually, and beat until well combined. Sift in flour mixture, mix over low speed until combined. Add in chopped walnut, and mix until combined.
- Add meringue to batter in 4 batches, fold gently with a spatula until well mixed.
- Add in chocolate chips, and fold until mixed.
- Line muffin pans (diameter=8 cm, depth=3 cm) with cupcake liners, and fill batter evenly into each cup.
- Top each with some chopped walnut and chocolate chips.
- Put into the preheated oven, bake at 180°C/356°F for 45 minutes, or until fully cooked (wooden stick inserted in the center of the cake comes out clean).
- Unmould and cool walnut chocolate chips cupcakes on a wire rack.
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Notes
This recipe yields 12 cupcakes.
The nutritional value for reference is for 1 cupcake.
Nutrition (per serving)
Calories: 342kcalCarbohydrates: 27gProtein: 6gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 114mgSodium: 136mgPotassium: 134mgFiber: 1gSugar: 17gVitamin A: 493IUVitamin C: 0.2mgCalcium: 47mgIron: 1mg
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