Chocolate chunk brownie cupcakes

Chocolate chunk brownie cupcakes

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  • 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

Cooking Instructions

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.

Browse more brownie recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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