How to Make Walnut-Stuffed Fluffy Cupcakes with Choclairs Drizzle

Cupcakes are the perfect handheld dessert. They are compact, customizable, and undeniably comforting. But if you’re craving a version that’s a step above the usual vanilla or chocolate fare, try this recipe of walnut-stuffed fluffy cupcake with Choclairs. These combine the nutty crunch of walnuts, an airy and moist sponge, and a rich, gooey drizzle made from the beloved Cadbury Choclairs. The result? A decadent treat with surprising textures and nostalgic flavor. So whether you’re baking for a party, a festive gathering, or just a cozy night in, these cupcakes promise to be a crowd pleaser. Let’s dive into how you can make them from scratch.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter (room temperature)
• ¾ cup granulated sugar
• 2 large eggs (room temperature)
• 1 tsp vanilla extract
• ½ cup whole milk (room temperature)
• ¼ cup sour cream or thick yogurt
• ½ cup chopped walnuts (lightly toasted)
• 12 whole walnut halves (for stuffing)

For the Choclairs drizzle:

• 10 Cadbury Choclairs
• 2 tbsp milk
• 1 tsp butter (optional, for gloss)

Optional toppings:

• Whipped cream or buttercream
• Crushed walnuts
• A few more melted Choclairs for extra drizzle

Method:

1. Begin by preheating your oven to 175 °C or 350°F.
2. Line your muffin tin with cupcake liners and set aside.
3. If your walnuts are raw, toast them in a dry pan over medium heat for 3 minutes until fragrant. This enhances their flavor and adds depth to the cupcakes.
4. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
5. In a large mixing bowl, beat the butter and sugar together until light and fluffy, which should take about 3 minutes using an electric mixer. This step is crucial for an airy, fluffy texture.
6. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
7. Now add the dry ingredients in three parts, alternating with the milk and sour cream, to the wet ingredients. Start and end with the dry mix. Mix until just combined, do not overbeat.
8. Using a spatula, gently fold in the chopped, toasted walnuts.
9. Fill each cupcake liner halfway with batter. Place one walnut half in the center of each. Cover with more batter, filling each liner about ¾ full. Don’t overfill to avoid overflowing while baking.
10. Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the edge of a cupcake -- not the center, where the walnut is -- comes out clean. Let the cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
11. While the cupcakes cool, make the Choclairs drizzle. Place the unwrapped candies in a small saucepan with 2 tablespoons of milk. Heat gently over low heat, stirring continuously until the candies melt into a smooth, pourable sauce. Add 1 teaspoon of butter if you want a glossier finish. Let the mixture cool for a minute or two, it should be warm but not too hot when drizzled over the cupcakes.
12. Once the cupcakes are fully cooled, drizzle the warm Choclairs sauce over the top using a spoon or piping bag.
13. Optionally, top with a swirl of whipped cream or buttercream, a sprinkle of crushed walnuts, and another drizzle of Choclairs for dramatic flair.
14. Serve immediately for maximum gooeyness. These cupcakes are best enjoyed the day they're made, but they can be stored in an airtight container at room temperature for 1 day or in the fridge for up to 3 days -- bring to room temperature before serving. You can also freeze the unfrosted cupcakes for up to a month and drizzle the Choclairs sauce fresh when serving.

Tips:

• Use room temperature ingredients. Ensure your butter, eggs, and milk are at room temperature since if they are cold, they will be stiff and won’t mix in with the batter as easily. So let the ingredients sit out at room temperature for about 20 minutes before you start the process.
• Overmixing the batter leads to dense cupcakes, and it’s an easy trap to fall into. So mix until the ingredients are just combined, and then stop. Be mindful not to just keep going.
• Check the expiry date of your leavening agents like baking powder and soda, since they're crucial for a good rise. If they are expired, they won’t have the same effect. So make sure you’re using fresh ingredients.