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Tuesday, March 12, 2013

Chocolate macadamia nut cupcake

This is the tiniest batch of cupcakes  I have ever made because I am embracing ' eat fresh' . This also helps curb ' overeating ' as is always the situation with things sweet and chocolaty.

The cupcake borders  on the bitter sweet side because of the reduced sugar. But if bitter sweet  is not your cup of tea, go for broke and use 100g for a mind blowing version.  I like either way though the former option is less likely to send you down a guilt trip.

Makes 5  muffin cup sized cakes

Ingredients :

45g dark chocolate, chopped

45ml milk + juice of 1/3 lemon - rest for 5 minutes

45g plain flour

40g almond meal

1 T cocoa, unsweetened

1 tsp baking powder

Pinch salt

45g butter, unsalted

50g brown sugar

1 egg

1 T vanilla extract

20g macadamia nuts, chopped

Method :

Preheat oven to 170 C.

Mix juice of lemon with milk. Rest 5 minutes.

Heat chocolate in microwave safe bowl, 20 seconds at a time on high power, until the chocolate is softened.

Add butter milk to the chocolate. Microwave 10 minutes on high.

Stir to combine.

Leave to cool.

Mix flours, almond meal, cocoa, baking powder , salt.

Cream butter and sugar until fluffy.

Add egg. Whisk until fluffy.

Add dry ingredients and chocolate, in 3 portions, into the butter mix.

Whisk until just combined.

Stir in vanilla extract and nuts.

Spoon to 5 muffin cups, making the cups 2/3 full.

Bake cupcakes in the preheated oven at 170C for 24 minutes.

Remove from the oven immediately. Cool over a rack.

Top with nutella,  if desired, just before serving.



  1. You are right, baking a smaller batch is a better option. I am learning to scale down my portions too. Thanks for this scaled down recipe!

  2. Very nicely baked! I would prefer your bitter sweet version.

  3. I wish to learn making sourdough bread for my family, can you teach me? Thanks in advance.

    My starter will not rise, but there are bubbles... Could it be i did not use enough flour?

    1. After a long circuitous route from straight dough to sour dough, I realised that it will be easier to understand the characteristics of a live thing such as yeast by making poolish, instead of sour dough, which has higher variables in its creation.
      Poolish is an overnight effort while creating a sour base takes at least 7 days. If you wish to learn to make bread ( mainly baguette quality ) with polish, let me know.
      You can leave your contact here so that I can make contact with you.
      Hope this helps !