Guilt Level: HIGH
1. Pre-heat oven to 350, and line two cupcake tins with cupcake liners.
2. In a medium bowl, prepare cake mix as directed.
(for the cake)
(for the frosting)
(for the garnish)
4. To toast macadamia nuts, line a baking sheet with aluminum foil and spread chopped macadamia nuts in a thin layer. Toast on 350 for 10 minutes, stirring once, until golden brown.
5. Using a stand mixer, combine butter, powdered sugar and cocoa powder. Slowly add vanilla extract. Beat 5-6 min on medium-high speed until light and fluffy. If the frosting seems stiff, add a bit of milk and whip again.
To frost, fill a pastry bag with a star tip, or fill one end of a resealable plastic bag with frosting and snip off the corner to create an instant (and disposable!) pastry bag. Generously frost each cupcake, and garnish with toasted macadamia nuts.