Ingredients
Method
- 150 g flour
- 75 g good-quality cocoa
- 130 g brown sugar
- 290 g caster sugar
- 175 g butter, melted and cooled
- 1 t vanilla paste
- 3 free-range eggs
- 100 g macadamia nuts, roughly chopped For the ganache:
- 200 g milk chocolate
- 100 g dark chocolate
- 1 x 385 g can condensed milk
Method
Ingredients
Preheat the oven to 180°C and line a 12-hole muffin pan with cupcake holders.
Place the flour, cocoa, brown and caster sugar, butter, vanilla paste and eggs into a large mixing bowl and whisk until smooth.
Add the macadamia nuts and fold through. Spoon the mixture into the cupcake holders, filling them three-quarters of the way.
Bake for 20 minutes, or until cooked through but fudgy in the centre.
To make the ganache, melt the chocolate over a saucepan of simmering water. Fold through the condensed milk, then spread onto the cupcakes.
Cook's note: This is the ultimate chocolate cupcake: packed with nuts, melty on the inside and topped with condensed-milk ganache.
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