Chocolate walnut cupcakes with fig and toffee crowns

Fig and chocolate studded cupcakes spread with chocolate ganache and topped with fresh figs and toffee crowns make a pretty spectacular treat.

  • 1 hr 15 mins cooking
  • Makes 12 Item
  • Print
Photographer: Joshua Dasey, Stylist: Margot Braddon


Fig, chocolate and walnut cake
  • 125 gram butter, softened
  • 1/2 teaspoon vanilla extract
  • 2/3 cup (150g) caster sugar
  • 2 eggs
  • 3/4 cup (150g) finely chopped dried figs
  • 1/2 cup (60g) finely chopped walnuts
  • 2/3 cup (100g) plain flour
  • 1/3 cup (50g) self-raising flour
  • 60 gram mars bar, chopped finely
  • 1/4 cup (60ml) milk
Whipped milk chocolate ganache
  • 1/3 cup (80ml) cream
  • 200 gram milk eating chocolate
  • 1/2 cup (110g) caster sugar
  • 1/4 cup (60ml) water
  • 6 medium fresh figs (360g), quartered


Chocolate walnut cupcakes with fig and toffee crowns
  • 1
    Preheat oven to moderate, 180°C (160°C fan-forced). Line 6-hole texas or 12-hole standard muffin pan with paper cases.
  • 2
    Beat butter, extract, sugar and eggs in small bowl with electric mixer until light and fluffy.
  • 3
    Stir in figs, nuts, sifted flours, mars bar and milk. Divide mixture among cases; smooth surface.
  • 4
    Bake large cakes about 40 minutes, small cakes about 30 minutes. Turn cakes onto wire rack to cool.
  • 5
    To make whipped milk chocolate ganache, bring cream to a boil in small saucepan, pour over chocolate in small bowl of electric mixer, stir until smooth. Cover, refrigerate for 30 minutes. Beat with electric mixer until light and fluffy.
  • 6
    To make toffee; combine sugar with the water in small heavy-based saucepan. Stir over heat, without boiling, until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, without stirring, until mixture is golden brown. Remove from heat; stand until bubbles subside. Form into shapes over rolling pin.
  • 7
    Spread cakes with ganache; decorate with fig quarters and toffee shapes.

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