Hazelnut Ganache Filled Cupcakes
Recipe Type: Cake, Dessert
Serves: 3 cupcakes
These chocolate hazelnut cupcakes are packed with so much rich goodness and all without the use of Nutella.
For the cupcakes
  • 35 grams (1.2 ounces) unsalted butter
  • 25 grams (0.88 ounces) brown sugar
  • ½ beaten egg
  • 1 teaspoon vanilla
  • 1 tablespoon milk
  • 25 grams (0.88 ounces) hazelnut, ground to a fine powder
  • 25 grams (0.88 ounces) all purpose flour
  • ½ teaspoon baking powder
For the Ganache:
  • 60 grams (2.1 ounces) full fat heavy cream
  • 30 grams (1 ounce) dark chocolate, chopped very finely
For the Icing:
  • 50 grams (1.7 ounces) unsalted butter
  • 125 grams (4.4 ounces) icing sugar
  • 1 tablespoon unsweetened cocoa powder (dutch - processed)
  • 1 tablespoon milk powder
  • 1 tablespoon full fat milk
For decoration:
  • crushed hazelnuts
  • whole hazelnuts
  1. Preheat oven to 180 degrees Celsius. (350F)
  2. In a clean metal bowl, cream butter and sugar till pale and fluffy.
  3. Add the egg, vanilla and milk. Mix well until incorporated.
  4. Add the hazelnut powder and give a good mix.
  5. Now add the other dry ingredients (flour and baking powder mix) and fold into the batter until all the flour lumps have disappeared and a smooth batter is formed.
  6. Use an ice cream scoop to scoop out cupcake batter into the cupcake liners / cases.
  7. Bake in the oven at 180 degrees Celsius for about 18 - 20 minutes or until a skewer entered into the centre of the cupcake emerges clean.
  8. Let the cupcakes cool.
  9. Meanwhile make your ganache.
  10. For this, heat cream on medium until bubbles start to appear at the sides of the saucepan.
  11. Pour it over finely chopped chocolate and let it sit for about 45 seconds.
  12. Now whisk it together till it combines beautifully into a saucy, thick glaze. It will take about 3 -4 minutes to see this.
  13. Keep aside to cool slightly.
  14. Now make your butter cream frosting. In a clean bowl, add your butter and give it a good whisk with your hand mixer till it goes pale and fluffy.
  15. Now in very small additions, add your icing sugar. Once you add a tiny portion, use your spatula to mix it well otherwise your entire work surface and face will be covered in powdered sugar.
  16. Once combined with spatula, on low speed mix it all together for 20 seconds.
  17. Keep adding more sugar till everything is combined and then increase speed of the hand mixer to medium and mix for a good 2 - 4 minutes.
  18. Halfway through, stop the machine to scrape through the sides of the bowl.
  19. Once well combined, add the cocoa powder, milk powder and milk and mix again for about 2 minutes on medium speed.
  20. Take your buttercream frosting in a bowl and into a piping bag with a round nozzle for further use.
  21. By this time, your cupcakes will have cooled down.
  22. Use a knife to cut a hole in the centre of the cupcake.
  23. Fill it with the still slightly warm ganache. Wait for about 5 - 10 minutes for the bottom half of the ganache to set.
  24. Now frost the buttercream starting from the centre. This leads to some of the ganache spilling out and flavouring the top surface of the cupcakes.
  25. Coat the lower end of the frosting with crushed hazelnuts, drizzle leftover ganache over the top of the cupcakes and finish off with 1 - 2 hazelnuts stuck to the top of the frosting.
  26. Serve immediately or refrigerate for later use.
Recipe by Honest Cooking at http://honestcooking.com/hazelnut-ganache-filled-cupcakes/