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Chocolate macadamia coconut cupcakes with choc mac frosting

chocolate macadamia coconut cupcakes with choc mac frosting


Chocolate macadamia coconut cupcakes


150g macadamia butter*
100g unsalted butter, softened
1 teaspoon vanilla extract
1 cup caster sugar
3 eggs
1 cup coconut flour, sifted
1 ⅓ cups self-raising flour, sifted
2 tablespoons cocoa
½ cup sour cream
4 tablespoons milk


Preheat oven to 160°C fan-forced. Line ⅓ cup muffin tin with paper cases. Beat both butters, vanilla and sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Stir in half the flour, cocoa and half the sour cream. Repeat with the remaining flour and sour cream then add the milk, stirring until combined. Place the mixture evenly into cases. Bake for 15 to 17 minutes. Stand cakes in the tin for 2 minutes. Transfer to a wire rack to cool

Chocolate macadamia buttercream icing


220g dark chocolate, chopped
230g butter, softened
1 ½ tablespoons milk
170g icing sugar
½ cup unsalted macadamias, roasted, finely chopped

For the chocolate buttercream, melt the chocolate in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Use electric beaters to beat the butter in a bowl for 3 minutes or until pale and creamy. Add the milk and beat until well combined. Add the chocolate and beat to combine. Gradually beat in the icing sugar until combined and creamy.

Pipe on top of cooled cupcakes and sprinkle with macadamias.
Categories: sweets

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