Choco Yema Macadamia Cupcakes

Ingredients for Choco Yema Macadamia Cupcakes

• 3/4 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 2 tsp finely ground instant coffee
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup brown sugar
• 1/2 cup sugar
• 2 large eggs
• 1/3 cup canola oil
• 2 tsp vanilla extract
• 1/2 cup buttermilk
• 3 egg yolks
• 1/2 can (400 ml) condensed milk
• 1/2 tsp vanilla extract
• 1 tbsp unsalted butter
• Pinch of salt
• 3/4 cup crumbled macadamias, plus more for topping

How to cook Choco Yema Macadamia Cupcakes

1. 1.Preheat oven to 180°C. Sift flour, cocoa, coffee, baking powder, baking soda, salt, and both sugars together.
2. 2.Whisk eggs, oil, 2 teaspoons vanilla, and buttermilk. Stir into dry ingredients just until combined; do not overmix.
3. 3.Fill lined muffin cups three-quarters full and bake 20 minutes, until a tester comes out clean. Cool completely.
4. 4.For yema, cook yolks and condensed milk over medium heat, stirring constantly, until thickened but still spreadable.
5. 5.Stir in butter and salt until glossy; remove from heat, mix in 1/2 teaspoon vanilla, and cool.
6. 6.Dip cupcake tops in yema, then immediately coat with crumbled macadamias.