Not the first time I’m making these, because they are so good! You can find an older post from July last year under title Walnut Cupcakes with Honey and Chocolate. There you have the whole recipe and full description on how to make them.
This time instead of making fondant decorations I used chocolate. I melted the dark chocolate and draw freestyle designs on baking paper then put it in the refrigerator for 10 minutes before transferring on top of my cupcakes. Frosting is made by whipped cream cheese, double cream, finely chopped (with a mini food processor) walnuts and 2-3 tsp of mixed spices (containing cinnamon, nutmeg, caraway, ginger, cloves, cassia, coriander seed).
Oh, yes, I sprayed gold food spray on the chocolate to match the cupcake cases.