Tall, Dark, And Handsome Chocolate Hazelnut Cupcakes
Serves: 6
Zoie Ernser
1 January 1970
Based on User reviews:
46
Spice
55
Sweetness
39
Sourness
41
mins
Prep time (avg)
4
Difficulty
Ingredients:
1.5 cups
All-Purpose Flour1 tsp
Baking Powder2 tsps
Baking Soda1 tsp
Kosher Salt1 cup
Dark Brown Sugar1 cup
Granulated Sugar3
Eggs1 cup
Buttermilk1 tbsp
Vanilla Extract1.5 cups
Whole Hazelnuts1 cup
Flour (for coating)1 cup
Heavy Cream1 tsp
Vegetable Oil (optional)Directions:
1
Add the eggs, 1 at a time, until each has been incorporated
2
For the cupcakes: Preheat the oven to 350 degrees F
3
Line 2 muffin pans with 24 cupcake liners
4
Sift together the flour, baking powder, baking soda, and salt in a medium bowl
5
Whisk the hazelnut liquor and cocoa powder together until combined
6
In the bowl of a stand mixer with a paddle attachment, cream the butter and sugars together on medium-high speed until light and fluffy, 2 to 3 minutes
7
Add the buttermilk and vanilla extract and mix until fully combined
8
Turn the mixer to low, and add the flour and cocoa mixture, alternating between the 2, beginning and ending with the flour
9
Mix until just combined and no streaks remain
10
Set aside while you prepare the filling
11
For the filling: In the bowl of a food processor, grind the hazelnuts until they reach a very fine sand consistency
12
Add the hazelnut spread and process until the mixture begins to clump
13
Add the hazelnut liquor 1 tablespoon at a time, or until the mixture is able to ball easily in your hand
14
With your hands, form the paste into balls about the size of a very large cherry
15
Roll the balls lightly in the flour to absorb any excess liquid
16
To assemble: Fill the cupcake liners about 1/4 of the way full with the cupcake batter
17
Place 1 ball of filling in each liner, and then cover the filling with the remaining batter so each cupcake is about 3/4 of the way full
18
Bake until a toothpick inserted into the center comes out clean, 20 minutes
19
Cool the cupcakes completely
20
Dip each cupcake top into the Chocolate Ganache, forming an even layer, and allow to cool
21
In a heat-proof bowl, microwave the heavy cream on high for 1 to 2 minutes
22
The cream should be very hot to the touch
23
While the cream is being heated, place the chocolate chips and espresso powder in a medium heat-proof bowl
24
Once the cream is ready, pour it on top of the chocolate chips and whisk until the chocolate is completely melted and the mixture has thickened
25
Whisk in the vegetable oil for extra shine