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For the cupcakes: Preheat the oven to 350 degrees F. Line a standard cupcake or muffin pan with 24 standard cupcake liners.
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Sift the sugar, flour, baking soda and salt into the bowl of an electric stand mixer with a whisk attachment.
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In a separate bowl, combine the oil, soft butter, sour cream, vanilla and eggs and whisk until combined.
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Add the wet mixture in three additions to the dry mixture on medium speed, scraping after each addition.
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In another separate bowl, whisk the cocoa and 2 1/2 cups hot water until the cocoa is fully dissolved.
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Add to the cake batter and whisk until the mixture is fully incorporated.
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Fill the liners three-quarters full (2 ounces) with batter and bake until golden brown and baked through, 15 to 20 minutes.
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Cool the cupcakes completely.
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For the nut crunch: In a medium bowl, combine the melted milk chocolate with the feuilletine, praline paste, macadamia nuts and salt.
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Stir to combine.
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To assemble: Cut a small hole in the middle of each chocolate cupcake and fill with the milk chocolate mac nut crunch.
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12
Pipe the Vanilla Bean Frosting on the cupcakes with a plain tip.
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Add a broken piece of the Caramel Almond Paper and sprinkle with the chopped macadamia nuts, if using.
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Temper the dark chocolate and dip the whole macadamia nuts in it.
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Temper the white chocolate and pipe a small amount onto parchment, using a spatula to spread and form into half clamshell shapes.
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Stick two halves into the frosting to open up like a clam, and then place a chocolate covered mac nut in the center.
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This recipe was created by a contestant during a cooking competition.
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The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
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In medium saucepot, bring the milk and vanilla beans to a boil.
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20
Using a whisk, continuously stir in the flour until the mixture becomes thick and the flour is cooked out.
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Spread the hot milk mixture onto a sheet pan and top with plastic wrap to prevent a skin from forming.
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Refrigerate until fully cooled, about 20 minutes.
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23
In the bowl of an electric stand mixer with a paddle attachment, cream the butter and vanilla for 5 minutes.
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24
Add the sugar and cream for an additional 5 minutes.
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Slowly add the cooled milk mixture and cream for 3 minutes until the frosting becomes white, light and fluffy.
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Put the frosting into a pastry bag fitted with a medium star tip.
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Preheat the oven to 350 degrees F.
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In a medium saucepot, heat up the sugar, stirring continuously until caramelized and golden amber in color.
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Add in the almonds and stir until completely coated.
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Pour into a thin layer onto a silicone baking mat and let cool completely.
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In a food processor, add the cooled caramel nut mix and grind into a fine powder.
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Using a sifter, lightly sprinkle into a thin layer on a silicone baking mat.
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Bake in the oven until golden brown, 8 to 10 minutes.
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Let cool completely before breaking into pieces and using.
