Prep time 30 min
Cook time 60 min
plus chilling
Serves 22
Nutritional information per serving
Energy 1502 kj
Protein 3.7 g
Total Fat 20.5 g
Saturated Fat 7.8 g
Trans Fatty Acids 0.4 g
Carbs 41.7 g
Sugars 40.3 g
Fibre 1 g
Sodium 106 mg


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  1. Preheat oven to 160°C/ 140°C fan forced. Line 22 holes of 2 (1/3 cup/80mL) muffin pan with paper cases.
  2. Combine NESTLÉ Baking Cocoa with boiling water in a large bowl, stir until smooth. Add NESTLÉ Dark Melts, butter, sugar, egg yolks and almond meal, stir to combine.
  3. Using an electric mixer, beat egg whites until soft peaks form; gently fold into choc mixture in two batches. Fold through NESTLÉ Milk Choc Bits. Evenly distribute mixture into cases and bake for 35 minutes or until cooked. Meanwhile to make candy cane frosting.
  4. To make Candy Cane Buttercream: In the bowl of an electric mixer, beat butter until light and creamy, add in NESTLÉ Sweetened Condensed Milk until combined. Gradually add in icing sugar, until completely incorporated, turn mixer up to high until frosting is light and fluffy.
  5. Place a 1cm round nozzle into piping bag. Dip a bamboo skewer in red food colouring; make 5 red stripes up the inside of the piping bag; carefully transfer buttercream mixture into piping bag. Pipe on top of cooled cupcakes and serve.

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