Chocolate Caramel Nut Cakes

• 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

1. Preheat the oven to 350u0b0F. Lightly grease a 6-cup muffin pan.
2. 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.
3. 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.
4. 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.

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Taken from recipes-plus.com/api/v2.0/recipes/35460 (may not work)