White Chocolate And Macadamia Nut Brownie Cupcakes With Salted Caramel Frosting

Yesterday I went along to help my Aunt and my Spanish Teacher teach English, so I decided to take along some cakes for the students. I love brownies, so thought I would make brownie cupcakes. The recipe I use for Brownies has to be the best brownie’s I have ever tasted, as long as you do not over cook them, hence the title ‘Best-Ever Brownies’…

The recipe is by Orlando Murrin and is so good!!

http://www.bbcgoodfood.com/recipes/1223/bestever-brownies

I have adapted it for the cupcake recipe below.

Brownie Cupcakes:

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Choc fest!

Ingredients:

185g Unsalted Butter Chopped Into Cubes

185g Dark Chocolate Broken Up (I used 72%)

85g Plain Flour

40g Cocoa Powder (Try and use a good quality cocoa)

75g White Chocolate Chopped

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Chopped white chocolate

50g Macadamia Nuts Chopped

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Chopped nuts

3 large eggs

275g Caster Sugar

Method:

In a Pyrex bowl place the butter and the dark chocolate. Get a small saucepan and put in about an inch of boiling water. Place the bowl over this pan, make sure the bowl doesn’t touch the water if it does try a smaller bowl or empty out some water.IMG_9417

On a low heat let the butter and chocolate melt.

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Stir and once it is melted it should be a deep chocolate-brown colour with a glossy shine.IMG_9419

Once it has all melted set aside to cool.

Heat your oven to 180 Degrees.

Get a muffin tin ready and place in your cup cases.

Sieve together your flour and cocoa powder, set aside.

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Flour and Cocoa

Place your eggs and sugar in a bowl ready to mix. I placed mine in a Kitchen Aid mixer…

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Eggs and Sugar

Whisk on the highest setting.

until they become foamy and pale in colour and double in size…

Now pour the melted chocolate and butter mix into the eggy mousse.

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Carefully fold this in, be gentle you need to keep the air in.

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Take your time to fold this in

Now sieve in the flour/cocoa mix and again fold this in gently, I did this a little at a time…

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Once this is folded this should be a rich dark colour. Now empty in the nuts and white chocolate and carefully fold in.

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Rich dark colour!!

Now you’re ready to put into the cases..

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Try to put an even amount into each case using 2 spoons; without spilling or touching the edges of the paper. I put around a tablespoon and a half in each case and it made 15 cakes.

Bake in the oven for 12-15 minutes, or until the are crackled on the top with a shiny paper like crust. The need to still be gooey in the middle. So keep an eye on them. I baked mine in batches of six as above photo and they cooked in 12 minutes.

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Ready when they have a shiny paper like crust with cracked effect

Salted Caramel frosting:

This recipe I got from Sally’s Baking Addiction:

http://sallysbakingaddiction.com/2012/06/15/chocolate-fudge-cupcakes-with-salted-caramel-frosting/

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Ingredients

Ingredients:

113g Salted Butter

1 Cup Brown Sugar

1/3 Cup Double Cream

1/4 Tsp Salt

3 Cups Icing Sugar Sifted

Macadamia Nuts (for decoration halved)

Method:

Melt the butter in a small saucepan over low heat. Once melted, add brown sugar and cream. Stir constantly over medium heat until sugar is dissolved. Add salt.

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Allow to bubble for 2 minutes.

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Remove from heat and allow to cool.

I popped this back in the kitchen aid once cooled.

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Beat in powdered sugar 1 cup at a time, until you reach desired consistency. I beat the mixture until it was thick but glossy and spreadable.

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Now decorate your cooled cakes, and pop half a macadamia nut on the top…

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Gooey inside

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Enjoy these sweet and scrumptious cakes ❤ xx

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