Macaron Cupcakes

With this chocolatey treat, you'll never have to pick between a cupcake and macaron again.


  • Devils Food Cupcakes
  • 50 grams cocoa powder
  • 175 grams all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon bicarbonate of soda
  • 225 grams caster sugar
  • 175 grams unsalted butter, softened
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 175 milliliters milk
  • 250 milliliters thickened cream (at least 35 percent fat content) + 1 teaspoon vanilla extract
  • 12 maraschino cherries
  • Choc Sauce
  • 200gm good quality dark chocolate
  • 25 grams butter
  • 25 grams brown sugar
  • 125 milliliters cream
  • Frosting
  • 200 grams dark cooking chocolate
  • 100 milliliters thickened cream (skim won't work here)
  • Macrons
  • For the macaron shells:
  • 150 grams ground almonds
  • 150 grams pure icing sugar (without corn flour added to it)
  • 55 grams liquefied egg whites (see below)
  • + 150 grams caster sugar
  • 37 grams water
  • 55 grams liquefied egg whites
  • 2 drop Deep Pink Americolor food gel


  1. Macarons
  2. Add the icing sugar and almond meal into a food processor and process until well combined. This will help get rid of any lumps in the sugar. Alternatively you may sift the two together. This must be done at least 3 times.
  3. Empty the almond mixture into a large mixing bowl, add the first portion of egg whites and mix until it forms a paste. Cover with plastic wrap and set aside.
  4. Add the sugar and water into a small saucepan. Give them a very gentle stir to get them mixed together. Bring to a boil on medium high heat, then turn down to a simmer. Add a candy thermometer to the pot to help you measure the temp of the syrup. As the syrup bubbles away it will splatter small bubbles of sugared water on the sides of the pot. Use a pastry brush dabbed in a little water to brush those back into the syrup. This will help prevent the syrup from crystallising. When the syrup reaches 115C, add the second portion of egg whites to the bowl of a stand mixer and start whisking them on medium/high speed to help break them apart and get them a little frothy.
  5. When the syrup reaches 118C, pour it over the egg whites in a slow and steady stream. Whisk to stiff peaks for about 6 min. Add the pink food gel and vanilla extract at about the 3 min point, whisk into the meringue for a couple of minutes. Stop the mixer and scrape down, then whisk for an extra couple of minutes. When you can turn the bowl over and the meringue doesn't fall out, you know you've reached stiff peaks.
  6. Grab a spatula full of the meringue and fold it into the almond-sugar mixture, mix until well combined. This allows the mixture to thin out a little before you add the rest of the mixture. Fold everything together by going around the bowl with a spatula then through the middle (as demonstrated in the video). Continue folding until the batter gets thin enough that it drips off the spatula and falls in a ribbon. It should take about 10 seconds for the ribbon to disappear into the rest of the batter. That's when you know the batter is ready to pipe.
  7. Spoon the batter into a piping bag with a round tip.
  8. Pipe rounds of batter about 6 centimeters in diameter, spacing them 2 centimeters apart on (flat) baking trays lined with baking parchment. Sprinkle with sprinkles.
  9. Gently tap the tray on the work surface covered with a kitchen cloth. Leave to stand for at least 30 minutes, until a skin forms on the shells. They shouldn't be sticky when you touch them. It's at this point that you can preheat a fan forced oven to 180C (360F)
  10. Bake for 12 minutes. If you feel your oven is causing the macarons to brown on one side (usually the side closest to the fan) turn the tray around about half way through baking. Once they're baked, let them cool completely.
  11. Choc Sauce
  12. Add all ingredients to a large microwave safe bowl. Microwave for 2 min. Mix until smooth.
  13. Frosting
  14. Add chocolate and cream into a microwave safe mixing bowl and microwave for 20 seconds at a time, mixing each time until your ganache is smooth and glossy with no lumps of un-melted chocolate. Set aside to cool at room temp for 4 hours, or in the fridge for 2 hours. Cover with plastic wrap so it doesn't develop a skin.
  15. Add set ganache to the bowl of a stand mixer with a whisk attachment and whip on high for about 5 min or until it's nice and fluffy.
  16. Cream
  17. Add thickened cream to a large metal mixing bowl. Whip on high using a hand mixer until cream thickens to stiff peaks that can hold their shape. Cover with plastic wrap and set aside in the fridge.
  18. Devils Food Cupcakes
  19. Preheat a fan-forced oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
  20. In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well m!(alternatively you may do this by sifting the ingredients together). Add the softened butter there is no butter visible and it's well incorporated into the dry.
  21. Next, add milk and eggs in a jug and whisk until well combined.
  22. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  23. Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  24. To assemble cupcakes core the centre and fill with choc sauce. Add first macaron on top and add a swirl of choc ganache frosting before sandwiching with another macaron cookie. Add a swirl of cream using a wilton #32 tip before adding a cherry on top.