Praline Mac Nut Crunch Cupcakes

Name: Praline Mac Nut Crunch Cupcakes
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 24
Cuisine: American
Ingredients: 227 grams almonds, toasted, coarsely chopped; 2 teaspoons baking soda; 312 grams cake flour; 57 grams cocoa powder; 237 milliliters praline paste; 170 grams dark chocolate; 3 eggs; 6 Tbsps all-purpose flour; 59 milliliters macadamia nuts, toasted, chopped, for garnish, optional; 118 milliliters macadamia nuts, toasted and coarsely chopped; 24 whole macadamia nuts, for garnish, optional; 118 milliliters milk chocolate, melted; 177 milliliters oil; 0 teaspoons salt; 1 teaspoons salt; 142 grams sour cream; 454 grams 2 1/2 ounces sugar; 473 milliliters sugar; 369 grams sugar; 473 milliliters unsalted butter; 142 grams unsalted butter, soft; 2 vanilla beans, scraped; 2 Tbsps vanilla extract; 2 teaspoons vanilla extract; 170 grams white chocolate; 473 milliliters whole milk; 237 milliliters feuilletine, such as Cacao Barry

Praline Mac Nut Crunch Cupcakes might be just the American recipe you are searching for. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe makes 24 servings with 735 calories, 8g of protein, and 46g of fat each. From preparation to the plate, this recipe takes roughly 2 hours and 20 minutes. A mixture of chocolate, macadamia nuts, macadamia nuts, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

For the cupcakes: Preheat the oven to 350 degrees F. Line a standard cupcake or muffin pan with 24 standard cupcake liners.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Muffin Tray

Oven

Sift the sugar, flour, baking soda and salt into the bowl of an electric stand mixer with a whisk attachment. In a separate bowl, combine the oil, soft butter, sour cream, vanilla and eggs and whisk until combined.

Ingredients you will need

Baking Soda

Sour Cream

Vanilla

Butter

All Purpose Flour

Sugar

Egg

Salt

Cooking Oil

Equipment you will use

Stand Mixer

Whisk

Bowl

Add the wet mixture in three additions to the dry mixture on medium speed, scraping after each addition. In another separate bowl, whisk the cocoa and 2 1/2 cups hot water until the cocoa is fully dissolved.

Ingredients you will need

Cocoa Powder

Water

Equipment you will use

Whisk

Bowl

Add to the cake batter and whisk until the mixture is fully incorporated.

Equipment you will use

Whisk

Fill the liners three-quarters full (2 ounces) with batter and bake until golden brown and baked through, 15 to 20 minutes. Cool the cupcakes completely.

Ingredients you will need

Cupcakes

Equipment you will use

Oven

For the nut crunch: In a medium bowl, combine the melted milk chocolate with the feuilletine, praline paste, macadamia nuts and salt. Stir to combine.

Ingredients you will need

Macadamia Nuts

Milk Chocolate

Pralines

Salt

Equipment you will use

Bowl

Cut a small hole in the middle of each chocolate cupcake and fill with the milk chocolate mac nut crunch. Pipe the Vanilla Bean Frosting on the cupcakes with a plain tip.

Ingredients you will need

Cupcakes

Milk Chocolate

Vanilla Bean

Frosting

Add a broken piece of the Caramel Almond Paper and sprinkle with the chopped macadamia nuts, if using.

Ingredients you will need

Macadamia Nuts

Caramel

Almonds

Temper the dark chocolate and dip the whole macadamia nuts in it.

Ingredients you will need

Dark Chocolate

Macadamia Nuts

Dip

Temper the white chocolate and pipe a small amount onto parchment, using a spatula to spread and form into half clamshell shapes. Stick two halves into the frosting to open up like a clam, and then place a chocolate covered mac nut in the center.

Ingredients you will need

White Chocolate

Chocolate

Frosting

Spread

Equipment you will use

Spatula

This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

In medium saucepot, bring the milk and vanilla beans to a boil. Using a whisk, continuously stir in the flour until the mixture becomes thick and the flour is cooked out.

Ingredients you will need

Vanilla Bean

All Purpose Flour

Milk

Equipment you will use

Pot

Whisk

Spread the hot milk mixture onto a sheet pan and top with plastic wrap to prevent a skin from forming. Refrigerate until fully cooled, about 20 minutes.

Ingredients you will need

Spread

Milk

Wrap

Equipment you will use

Plastic Wrap

Frying Pan

In the bowl of an electric stand mixer with a paddle attachment, cream the butter and vanilla for 5 minutes.

Ingredients you will need

Vanilla

Butter

Cream

Equipment you will use

Stand Mixer

Bowl

Add the sugar and cream for an additional 5 minutes. Slowly add the cooled milk mixture and cream for 3 minutes until the frosting becomes white, light and fluffy.

Ingredients you will need

Frosting

Cream

Sugar

Milk

Put the frosting into a pastry bag fitted with a medium star tip.

Ingredients you will need

Frosting

Equipment you will use

Pastry Bag

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

In a medium saucepot, heat up the sugar, stirring continuously until caramelized and golden amber in color.

Ingredients you will need

Sugar

Equipment you will use

Pot

Add in the almonds and stir until completely coated.

Ingredients you will need

Almonds

Pour into a thin layer onto a silicone baking mat and let cool completely.

In a food processor, add the cooled caramel nut mix and grind into a fine powder. Using a sifter, lightly sprinkle into a thin layer on a silicone baking mat.

Ingredients you will need

Caramel

Mixed Nuts