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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