Tall, Dark, and Handsome Chocolate Hazelnut Cupcakes Recipe

Tall, Dark, and Handsome Chocolate Hazelnut Cupcakes

Recipe provided by Mariel Williams and Jenny Harrison

• Level: Advanced
• Yield: 24 cupcakes
• Nutritional Information Per Serving (1 of 24): Calories 344, Total Fat 23 g, Saturated Fat 9 g, Carbohydrates 34 g, Dietary Fiber 4 g, Sugar 21 g, Protein 6 g, Cholesterol 48 mg, Sodium 194 mg
• Total Time: 50 minutes
• Preparation: 30 minutes
• Cooking: 20 minutes

Cupcakes Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon kosher salt
• 1 cup hazelnut liqueur (suggested: Frangelico)
• 1 cup cocoa powder (suggested: Valrhona)
• 1 cup butter, softened
• 1 cup dark brown sugar
• 1 cup granulated sugar
• 3 eggs
• 1 cup buttermilk
• 1 tablespoon vanilla extract

Hazelnut Butter Filling Ingredients:

• 1 1/2 cups whole hazelnuts
• 1/3 cup hazelnut spread (suggestion: Nutella)
• 3 to 4 tablespoons hazelnut liqueur (suggested: Frangelico)
• 1/2 cup flour for dusting

Chocolate Ganache Ingredients:

• 1/2 cup heavy cream
• 3/4 cup semisweet chocolate chips
• 1/2 teaspoon espresso powder (optional)
• 1 teaspoon vegetable oil (optional)

Instructions:

1. Preheat oven to 350F. Line two muffin trays with 24 cupcake liners.
2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
3. Whisk the hazelnut liqueur and cocoa powder together until smooth.
4. In a stand mixer fitted with the paddle attachment, beat the butter with both sugars on medium-high until light and fluffy, about 23 minutes. Add the eggs one at a time, mixing after each. Add the buttermilk and vanilla, mixing until smooth. On low speed, alternate adding the flour mixture and the cocoa mixture, beginning and ending with the flour. Mix just until combined; avoid overmixing.
5. For the filling, process the hazelnuts in a food processor until finely ground. Add the hazelnut spread and blend until combined, then add the hazelnut liqueur 1 tablespoon at a time until the mixture forms a pliable paste that can be shaped by hand.
6. Form the paste into balls about the size of a large cherry and lightly roll them in flour to absorb excess moisture.
7. Fill each cupcake liner about one-quarter full with batter, place a hazelnut ball in the center, then cover with more batter until each liner is about three-quarters full.
8. Bake 20 minutes, or until a toothpick inserted into the cake (not the filling) comes out clean. Cool completely on a wire rack.
9. Dip the tops of the cooled cupcakes into the ganache for an even coating and allow to set.

For the Chocolate Ganache:

1. Heat the heavy cream in a heat-safe bowl in the microwave on high for 12 minutes until very hot.
2. Place the chocolate chips and optional espresso powder in a separate heat-proof bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Stir in the vegetable oil for extra shine if desired. If the ganache cools and thickens too much, warm it gently over simmering water while stirring.

This recipe was supplied by culinary professionals and has not been tested in home kitchens.