Prep time
Cook time
Total time
Serves: 12
  • Cupcakes
  • 75g Dark Chocolate
  • 175g Plain Flour
  • 30g Cocoa
  • 185g Caster Sugar
  • ½ teaspoon Baking Soda
  • 50g Walnuts - Crushed
  • 2 Large Eggs
  • 120ml Coffee - Cooled
  • 120ml Buttermilk
  • 105ml Vegetable Oil
  • Topping
  • 90g Dark Chocolate
  • 150g Butter - Softened
  • 270 Icing Sugar
  • 2 Tablespoons Milk
  • Cornflakes to cover
  1. Flick oven onto 180°C bake or 170°C Fan
  2. Use a food processor to chop up chocolate and then add this along with the sifted dry ingredients into another bowl. Omitting the walnuts at this stage.
  3. Whisk the wet ingredients in a free-standing mixer until combined.
  4. With the mixer at a slower speed, gradually add the dry ingredients and whisk until nice and smooth.
  5. Before adding the walnuts we need to make sure they are fine enough to resemble breadcrumbs, this can be achieve by chopping with a knife or a quick blitz with a food processor. When ready, stir walnuts through the mixture with a spoon or spatula
  6. Pour mixture into a jug and carefully fill paper cases to just over two-thirds full
  7. Bake between 16-20 minutes or until cake springs back when touched.
  8. Leave cupcakes out to cool while we move onto the buttercream.
  9. Melt chocolate in heatproof bowl above pan of simmering water. Once melted leave chocolate to cool for 5-10 minutes.
  10. Meanwhile beat butter in free-standing mixer for 5 minutes, scraping sides down occasionally.
  11. Sift icing sugar and add to the butter in two stages, beating for another 3 minutes between additions.
  12. On a slow speed add the milk, then turn mixer back up and beat for another 5 minutes.
  13. slowly pour in the melted chocolate and continue to beat for a few more minutes.
  14. Once the cupcakes are cool pipe a big round blob of chocolate buttercream on the top and roll or press crunchy cornflakes all over the top and enjoy.
Recipe by Baker Gatherer at