Recipe: Bite-Sized White Chocolate Macadamia Nut Cups
I know I was supposed to stay away from baking anything chocolate but mummy has been missing this since the first time I made it for her last year and she requested for it so I cant possibly say no to mummy right? And this ‘cake-cup’ is everything mummy likes- white chocolate and macadamia nuts. We have such similar tastes in our choices of indulgent foods, it’s actually scary. Exactly as the saying goes- like mother like daughter!
I tried a new recipe this time because I didnt want it to be as sweet as it was when I first made the original White Chocolate Macadamia Blondies which were a little too decadent and heavy. So I mixed things up a little and used less flour and less sugar this time.
Melting white chocolate is a little different from melting regular dark chocolate so do watch your flame carefully, keep stirring constantly and make sure it is on low heat at all times! Also important to let the chocolate cool for about 5min before mixing in the sugar and the eggs but not too long or the chocolate will start to harden up and it will be difficult to work with.
And melting chocolate reminds me a tad of these adorable chocospoons the bestie recently brought for me! Just pop one into a mug of hot milk and stir… melted chocospoons + hot milk = hot chocolate no? Delish! Im going to try and replicate these babies one day with my new heart shaped moulding pans which I bought recently.
And back to my white choc macadamia nut cups..instead of using a regular rectangular baking pan, I put the batter into my muffin pan instead so it would save me from having to cut them and you can just pick them up and pop them into your mouth! Simple, convenient and fuss-free.
The top layer forms a crusty surface which I absolutely love, it’s a nice contrast to the softness of the rest of the cake.
I kind of regret reducing too much of the flour and if you were to try this recipe, I would recommend you to use 1/2 cup of flour instead of 1/3 cup so your cake will come together more easily and not be too crumbly.
But if you like your white chocolate cups a little more fudgy, less dense and a whole lot of macadamia bits with each bite like me, then stick to the original recipe below. You’ll love it!
- 300g or 1 3/4 cups of white chocolate chips
- 60g or 1/4 cup of unsalted butter
- 40g or 1/3 cup raw/brown sugar
- 3/4 tsp salt
- 1/2 tsp vanilla extract
- 2 eggs
- 50g of all purpose flour or 1/3 cup + 1 tbsp plain flour
(but I would recommend using 1/2 cup instead)
- 3/4 cup chopped macadamia nuts
- Preheat to oven to 170C
- Grease a mini muffin pan (very impt! you will thank me after this)
- Melt the white chocolate and butter in a pot in low heat, stir consistently until mixture is smooth and put it aside to cool for 5 min
- In a separate bowl, mix the flour, salt and macadamia nuts together and put aside.
- Stir in the sugar and vanilla into the chocolate-butter mixture
- Add one egg and mix until fully incorporated. Repeat with the other egg.
- Fold the dry ingredients into the wet ingredients
- Pour batter into the prepared pan.
- Bake for 10-15min or until a skewer comes out clean