Chocolate Caramel Nut Cakes - cooking recipe

Ingredients

None None FOR THE NUT TOPPING
3 tbsp butter, chopped
1/4 cup firmly packed brown sugar
2 tbsp heavy cream
1/4 cup chopped macadamias
1/4 cup chopped pistachios
1/4 cup chopped pecans
None None FOR THE CAKES
8 tbsp (1 stick) butter, at room temperature, chopped
3/4 cup firmly packed brown sugar
2 None eggs
1 1/4 cups self-raising flour
2 tbsp unsweetened cocoa powder
2/3 cup milk
4 oz milk chocolate, melted

Preparation

Preheat the oven to 350\u00b0F. Lightly grease a 6-cup muffin pan.
For the nut topping, combine butter, brown sugar and cream in a small saucepan. Stir on low heat, without boiling, until sugar has dissolved. Bring to a boil. Remove from heat; stir in nuts. Divide evenly among the muffin cups. Freeze while making cake.
For the cakes, beat butter and brown sugar in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Fold in combined sifted flour and cocoa powder alternating with milk. Fold in chocolate. Spoon into muffin cups.
Bake for 30-35 mins, until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.