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Chocolate Cake Macarons with Sprinkles

Servings 50 whole macarons

Ingredients

Macaron Filling

  • 1 1/2 sticks (6 oz total) unsalted butter (room temperature)
  • 1/2 cup cocoa powder (unsweetened)
  • 2 1/2 cups powdered sugar
  • 3 tablespoons instant chocolate pudding mix (just the dry mix, not prepared pudding)
  • 1 tablespoon whole milk powder
  • 1/4 cup and 2 tablespoons of heavy cream
  • 1 teaspoon vanilla extract (pure)
  • 1/4 teaspoon espresso powder

Macaron Topping

  • 1/2 cup semi-sweet chocolate
  • 1/2 cup milk chocolate
  • 1 tablespoon vegetable oil
  • spinkles

Instructions

Macaron Shells

  • Use the shells from this recipe (minus the chocolate chips): https://michellesmacarons.com/chocolate-macaron-filling-brownie-batter/
    Or if you have a recipe you prefer, take out 25 grams of almond flour and add in 25 grams of unsweetened cocoa powder.
  • Bake the shells and let them cool completely

Make the Filling

  • Cream together with the butter and cocoa powder until completely combined
  • Add the powdered sugar and cream in small amounts until all of it has been added
  • Add the dry chocolate pudding mix, espresso powder, milk powder, and vanilla
  • Beat on low until incorporated then turn on high and whip until light and fluffy

Assemble the Macarons

  • Pipe the filling onto a macaron shell and sandwich another shell on top
  • Refrigerate until the filling is firm (this is important because you're going to dip the macaron and you don't want the macaron to separate while you're dipping it)

Make the Topping

  • Melt the milk chocolate and the semi sweet chocolate
  • Add the vegetable oil and stir until smooth

Dip the Macarons

  • Remove the macarons from the fridge and dip the top of the macaron into the chocolate. Add the sprinkles right after dipping.
  • Put in the fridge until the top is no longer melted.
  • Put the finished macarons in an air tight container and put in the fridge for at least 24 hours to "mature"
  • When you are ready to eat the macarons, remove them from the fridge and let sit at room temperature for at least 20 minutes

Notes

These are also delicious dipped in white chocolate with some sprinkles on top.