For the cupcakes: Preheat the oven to 350 degrees F. Line a standard cupcake or muffin pan
with 24 standard cupcake liners.
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. 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. Add to the cake batter
and whisk until the mixture is fully incorporated.
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.
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.
To assemble: 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. Add a broken piece of the Caramel Almond Paper and sprinkle with the chopped macadamia nuts, if using.
Temper the dark chocolate and dip the whole macadamia nuts in it.
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.
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.