Still gritty? You might want to try letting your buttercream rest overnight, as this will give the sugar time to naturally dissolve. Why was my chocolate frosting too loose or runny?

You can keep your chocolate walnut cupcakes in a sealed container in the fridge if you wish, but it is not essential. Can I freeze chocolate walnut cupcakes? These cupcakes are high in carbohydrate in the form of flour and sugar, so are not suitable for a keto diet. Are chocolate walnut cupcakes healthy? When you think your cupcake are ready, take a skewer and push it into the centre of a cupcake, right down to the bottom. If it comes out clean, your cakes should be safely cooked through and ready to remove from the oven. If you’re looking for a nut cup that provides maximum protection, look no further than the NuttyBuddy Athletic Protective Cup. This cup is made with a unique design that provides protection from all angles, including the sides and underneath, and is made from a flexible, high-impact material that can absorb even the toughest of hits.My friend Mary made these for me and they were so yum! She made it looked really pretty by shaking some powdered sugar after they finished baking. They are just delicious! The time it takes for your cake to bake will depend on the size of the tin you use, so keep an eye on your cake and aim not to open the oven until it looks set right to the middle. Alternatively, it may be that you opened the oven door while baking. This can cause the cake to collapse. I recommend a whisk attachment for the frosting. Again, you'll probably need to scrape the sides down a couple of times. Can I make chocolate walnut cupcakes with a food processor? If you butter was warm, or you added too much liquid, you may find you have loose or runny frosting.

In the bowl of a stand mixer fitted with a paddle attachment (or mixing bowl if using a handheld mixer) combine butter and cream cheese on medium speed until light and fluffy. If your cupcakes are wet or stodgy in the middle, this is likely to be because they are undercooked.When you beat your icing sugar into your butter, the aim is for the sugar to dissolve, giving a lovely smooth frosting. However, some brands of icing sugar do leave a fine gritty texture and I find that's ok as long as it's subtle.