Ingredients
Scale
For the cupcakes
- 35 grams 1.2 ounces unsalted butter
- 25 grams 0.88 ounces brown sugar
- 1/2 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
- 1/2 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
Instructions
- Preheat oven to 180 degrees Celsius. (350F)
- In a clean metal bowl, cream butter and sugar till pale and fluffy.
- Add the egg, vanilla and milk. Mix well until incorporated.
- Add the hazelnut powder and give a good mix.
- 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.
- Use an ice cream scoop to scoop out cupcake batter into the cupcake liners / cases.
- 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.
- Let the cupcakes cool.
- Meanwhile make your ganache.
- For this, heat cream on medium until bubbles start to appear at the sides of the saucepan.
- Pour it over finely chopped chocolate and let it sit for about 45 seconds.
- Now whisk it together till it combines beautifully into a saucy, thick glaze. It will take about 3 -4 minutes to see this.
- Keep aside to cool slightly.
- 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.
- 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.
- Once combined with spatula, on low speed mix it all together for 20 seconds.
- 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.
- Halfway through, stop the machine to scrape through the sides of the bowl.
- Once well combined, add the cocoa powder, milk powder and milk and mix again for about 2 minutes on medium speed.
- Take your buttercream frosting in a bowl and into a piping bag with a round nozzle for further use.
- By this time, your cupcakes will have cooled down.
- Use a knife to cut a hole in the centre of the cupcake.
- Fill it with the still slightly warm ganache. Wait for about 5 – 10 minutes for the bottom half of the ganache to set.
- 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.
- 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.
- Serve immediately or refrigerate for later use.
- Category: Cake, Dessert