Dark Chocolate Walnut Cupcakes

Dark chocolate cupcakes with dark chocolate ganache, topped with a roasted walnut and glazed with salted caramel sauce, what's not to like? Dark chocolate and walnuts were top two in last month's poll, in which the theme was "Nuts and Chocolate". These look like the "chocolate" cupcakes, but this time they are real chocolate cupcakes.

Two months ago I decided that I should have a monthly post in which I bake using what you want from a list of ingredients following a certain theme. Unfortunately, you have no control what ingredients will be in the list because I don't have a widget in which you can submit your suggestions. I will work on that soon. In the meantime, if you have a request you can always email me.

Last month's theme was "Nuts and Chocolate", and the winning ingredients are Dark Chocolate and Walnuts. I was very excited that a lot of you voted, I appreciate it. If you haven't voted last month, you can vote for next month's mystery cupcake via the poll on the side bar. The theme I chose was "Snow, Glass, Apples", the title of a dark retelling of Snow White, because halloween is approaching.

I added salted caramel sauce for an added sweetness because the cupcakes are not sweet enough for me. Please do be careful  in making the sauce because it can get very hot. You can also leave it out if you like.

Dark Chocolate Walnut Cupcakes

Notes [ HEAD: Salted Caramel, HEART: Walnut, BASE: Dark Chocolate ]

Ingredients

Cupcakes [makes 18-20 mini cupcakes, or 6-7 regular cupcakes]

1/2 c. all purpose flour

1/4 c. cocoa powder

3/4 tsp. baking powder

dash of salt

1/4 c. butter, room temperature [1/2 stick]

1/4 c. chopped dark chocolate

1/2 c. sugar

1 egg 

1/2 tsp. vanilla extract

1/4 c. milk

Dark Chocolate Ganache

1/4 c. whipping cream
1/4 c. chopped dark chocolate
roasted walnut halves

Salted Caramel Sauce [makes about 3/4 cup caramel sauce]
1/2 c. sugar
2 tbsp. water
1/4 c. butter
1/4 c. cream
1/4 tsp. flake salt

Directions

1. MAKE BATTER: Preheat oven to 375°F. Line cupcake pan with liners. 
2. Sift flour, cocoa powder, baking powder, and salt into a bowl.
3. Melt the chopped dark chocolate in a glass bowl over hot water, or using a microwave until it is uniformly melted. Let cool.

4. In another bowl, mix the butter and sugar, then add egg, melted dark chocolate, and vanilla extract. Mix well.

5. Add half of the flour mixture and milk to butter-chocolate mixture, beat then add remaining flour mixture.
6. BAKE CUPCAKES*: Fill liners with a tablespoon of batter. Bake for about 12 minutes, do toothpick test. If they are not done, check at 1 minute intervals. Cool on wire rack. If you haven't roasted walnuts, you can roast them with the cupcakes. Place them in a tray and bake for about 10 minutes.
7. MAKE SALTED CARAMEL GLAZE: Cook the sugar and water in a saucepan in medium heat until it turns into an amber color. Add butter and mix until well incorporated. Remove from heat and immediately add cream and stir vigorously because mixture will bubble violently. Add flake salt, let cool and transfer into a mason jar/container. Store extra in the refrigerator.

8. MAKE FROSTING: Heat cream in the microwave until just about to boil. Pour hot cream into chopped dark chocolate and mix until well incorporated. Let cool, refrigerate for about 30 minutes or until cold. Beat until double in volume and holds peaks. If it is still too thin or won't hold peaks, refrigerate for about 10 more minutes and beat again.

9. ASSEMBLE CUPCAKES: Frost the cupcakes. Top with a roasted walnut half and glaze with the caramel glaze. Serve and enjoy.

* FOR REGULAR CUPCAKES: Fill liners 2/3 full. Bake for about 18 minutes, do toothpick test. If they are not done, check at 1 minute intervals. Cool on wire rack.