it's spring; time for some baking!
Woke up this morning to some beautiful sunshine, which seemed to have also awoken my neighbors into mowing their lawns and having patio breakfasts - a consistent trend that has blessed Cowtown over the past few days.
The heat has forced our crab apple tree in the back yard to magically transform into full blossom, and so I was inspired to create some chocolate decadence to compliment the richness of the season that has dawned upon us.
A simple and quick recipe (also incredibly easy to clean), this is what you need to do to recreate my chocolate chip walnut cupcakes:
MAKES 12
Wet mixture:
½ cup softened butter
6 tbsp granulated sugar
6 tbsp brown sugar
½ tsp vanilla extract
1 egg
Dry mixture:
1 cup + 2 tbsp all-purpose flour
½ tsp baking soda
½ tsp salt
Filling:
½ cup brown sugar
1 egg
½ tsp vanilla extract
pinch of salt
250g (8oz) semi-sweet chocolate chips
½ cup coursely chopped walnuts
In separate bowls, stir together ingredients for wet mixture and dry mixture. Then gradually combine the two into one batter.
With the oven set at 190C/375F, evenly distribute the batter into the muffin tray and bake for 10 minutes.
Mix filling ingredients together in a bowl, while the cakes are baking.
Take out the tray and add dollops of filling onto each cupcake (they should look a little bit dipped into the middle).
Bake for another 12 minutes.
Take out the tray and cool.
Then indulge.
