Chocolate Hazelnut Cupcakes

Chocolate hazelnut cupcakes topped with ganache and toasted hazelnuts. Yum!

Yield

24 standard cupcakes

Cupcake Ingredients

1 cup self-rising flour
1/2 teaspoon salt
1/4 cup unsalted butter or regular butter, room temperature
1/2 cup granulated (white) sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups hazelnut spread with cocoa (16 ounces)*
4 eggs
1/4 cup milk

Ganache Topping Ingredients

6 ounces bittersweet chocolate chips (1 cup)
3 tablespoons unsalted butter or regular butter
4 teaspoons light corn syrup
1/4 teaspoon vanilla extract
1/3 to 1/2 cup chopped toasted hazelnuts**

Directions

Preheat oven to 325°F (163°C). Prepare the muffin pan by placing baking cups in each cavity or by brushing the cavities with Pan Release or cooking spray. In small bowl, stir together flour and salt; set aside.

In large bowl, beat 1/4 cup softened butter with electric mixer on medium speed until creamy. Add sugar, 1 teaspoon vanilla and the almond extract; beat until light and fluffy. Add hazelnut spread; beat until well blended, scraping bowl occasionally. Add eggs; beat until smooth. Add half of the flour mixture; beat on low speed just until blended. Add milk; beat until blended. Gently stir in remaining flour until batter is smooth. Spoon batter evenly into muffin cups, filling each half full.

Bake for 20 to 25 minutes or until set. Cool 5 to 8 minutes in pan before removing to wire cooling rack to cool completely, about 30 minutes.

Meanwhile, in small microwavable bowl, microwave chocolate chips, 3 tablespoons butter and the corn syrup on High 1 to 1 1/2 minutes, stirring every 30 seconds, until chips are melted and mixture is smooth. Stir in 1/4 teaspoon vanilla. Top cooled cupcakes with ganache topping. Sprinkle with hazelnuts.

Estimated Time

Preparation Time: 30 minutes
Bake Time: 55 minutes

Additional Information

* Hazelnut spread with cocoa can be found near the peanut butter, jams and preserves in your grocery store.

** To toast hazelnuts, heat oven to 350°F (177°F). Spread hazelnuts in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.

Nutritional Information

1 Serving (1 Cupcake): Calories 130 (Calories from Fat 80), Total Fat 9 g (Saturated Fat 4 g, Trans Fat 0 g), Cholesterol 45 mg; Sodium 80 mg; Total Carbohydrate 11 g (Dietary Fiber 1 g, Sugars 6 g), Protein 2 g; Exchanges: 1/2 Starch; 2 Fat; Carbohydrate Choices: 1

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