Say Aloha to happiness! These Chocolate Caramel Macadamia Nut Cupcakes were inspired but the delightful little clusters you can get at Costco. Have you had those? I was throwing a Hawaiian themed shindig and thought these would be a perfect cupcake to serve at it. Plus, who doesn’t love little umbrellas?!
It’s a fairly simple cupcake, though the caramel takes some work if you choose to make it from scratch. It’s just a chocolate cupcake with caramel frosting and a chocolate covered Macadamia nut on top. Then drizzle some caramel and you are good to go!
If you want to make them festive, throw a cute little umbrella on and wrap them in Hawaiian wrappers. (I got mine at the local party store.)
(Note before you shop-there are three different recipes listed here. The cupcakes, the caramel (optional, you can just use store bought) and the frosting.
Chocolate Macadamia Nut Cupcakes:
- 1 Devil’s Food Cake Mix
- 1 5.9 oz. box of instant chocolate pudding
- 1 C sour cream
- 1 C vegetable oil
- ½ C water
- 4 eggs
- 1Tbsp vanilla
- Chocolate covered macadamia nuts (I found mine at Target)
Mix the first 7 ingredients until smooth.
Spoon the cupcake batter into muffin tins lined with cupcake papers. Fill them about 2/3 full or a little less.
Bake for 18-22 minutes (until they are just barely done-I always do exactly 18) at 350 degrees.
Set the macadamia nuts aside for now.
If you want to make your own caramel, here is the recipe:
Caramel Frosting Recipe:
- 3 sticks of softened butter
- 4-6 C powdered sugar
- About 1/3 cup of milk
- 1/2 C caramel sauce (homemade or store bought-either will work)
Mix all of this together. If it’s too thick, add more milk. If it’s too runny, add more powdered sugar. You want it fairly thick.
Spoon it into a piping bag or a ziplock bag and cut off the corner. Pipe it on to your cupcakes.
Then, drizzle the cupcakes with the extra caramel sauce and top with your Macadamia Nut.
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