Chocolate chunk brownie cupcakes

This is the ultimate chocolate cupcake: packed with nuts, melty on the inside and topped with condensed-milk ganache.

INGREDIENTS:

  • 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:

  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)