This is the ultimate chocolate cupcake : packed with nuts, melty on the inside and topped with condensed-milk ganache. Look upon them as emotional support cakes.
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
1. Preheat the oven to 180°C and line a 12-hole muffin pan with cupcake holders.
2. Place the flour, cocoa, brown and caster sugar, butter, vanilla paste and eggs into a large mixing bowl and whisk until smooth.
3. Add the macadamia nuts and fold through. Spoon the mixture into the cupcake holders, filling them three-quarters of the way.
4. 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.
(Makes 12 cupcakes)