CHOCOLATE HAZELNUT CUPCAKES
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Use a 24 socket cupcake pan and line with paper liners. Set the pan aside.
- In a medium bowl, whisk together the eggs and liqueur until blended, and set aside.
- In a large bowl of an electric stand mixer on low speed, gently combine the flour, granulated sugar, hazelnut meal, baking powder, baking soda and salt until blended. Add the butter and sour cream and beat on low speed until the dry ingredients are moistened.
- Increase the speed to medium and beat for 2 1/2 minutes, scraping the sides of the bowl occasionally. In three separate additions, add the egg mixture to the batter, beating for 30 seconds after each addition. Divide the batter evenly into the prepared cupcake liners and bake on the center rack until a cake tester inserted into the center of each cake comes out clean, 20 to 25 minutes. Cool the cakes in the pans for 10 minutes. Remove from the pans and cool the cakes completely on wire racks, about 30 minutes.
- For the torrone filling: Mix together the butter and powdered sugar with the paddle attachment in an electric mixer. Once thoroughly combined, add the torrone paste. Continue to mix until evenly distributed.
- For the chocolate hazelnut fudge: In a food processor, place the powdered sugar, cocoa and salt. Blend to remove any lumps. Add in the butter and blend until smooth. Add the corn syrup. Process just until combined, and then scrape down the sides. Pulse. Add the chocolate hazelnut spread, and then pulse until completely combined, smooth and creamy.
- To assemble: Core each cupcake, and then fill with the torrone filling. Using a round tip and pastry bag, ice each cupcake with chocolate hazelnut fudge, creating a swirl on top.
TALL, DARK, AND HANDSOME CHOCOLATE HAZELNUT CUPCAKES
Provided by Food Network
Time 50m
Yield 24 cupcakes
Number Of Ingredients 21
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line 2 muffin pans with 24 cupcake liners.
- Sift together the flour, baking powder, baking soda, and salt in a medium bowl.
- Whisk the hazelnut liquor and cocoa powder together until combined.
- 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. Add the eggs, 1 at a time, until each has been incorporated. Add the buttermilk and vanilla extract and mix until fully combined. Turn the mixer to low, and add the flour and cocoa mixture, alternating between the 2, beginning and ending with the flour. Mix until just combined and no streaks remain. Set aside while you prepare the filling.
- For the filling: In the bowl of a food processor, grind the hazelnuts until they reach a very fine sand consistency. Add the hazelnut spread and process until the mixture begins to clump. Add the hazelnut liquor 1 tablespoon at a time, or until the mixture is able to ball easily in your hand.
- With your hands, form the paste into balls about the size of a very large cherry. Roll the balls lightly in the flour to absorb any excess liquid.
- To assemble: Fill the cupcake liners about 1/4 of the way full with the cupcake batter. 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.
- Bake until a toothpick inserted into the center comes out clean, 20 minutes. Cool the cupcakes completely.
- Dip each cupcake top into the Chocolate Ganache, forming an even layer, and allow to cool.
- In a heat-proof bowl, microwave the heavy cream on high for 1 to 2 minutes. The cream should be very hot to the touch.
- While the cream is being heated, place the chocolate chips and espresso powder in a medium heat-proof bowl. 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. Whisk in the vegetable oil for extra shine.
CHOCOLATE HAZELNUT AND PEANUT BUTTER CUPCAKES
Steps:
- For Cupcakes: HEAT oven to 350 degrees F. Line 24 muffin cups with paper baking cups. Prepare cake mix according to package directions using water, oil and eggs. Beat in peanut butter until smooth. Divide batter evenly into baking cups.
- BAKE for 24 to 26 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove from pans to wire rack to cool completely.
- For Frosting: BEAT shortening, butter and peanut butter in a large bowl, with an electric mixer on medium speed until smooth. Add powdered sugar, vanilla and salt. Mix slowly until combined. Beat on high for 3 to 5 minutes until light and fluffy.
- SPREAD 2 teaspoons hazelnut spread on each cupcake. Place frosting in decorator bag fitted with a star decorating tip (2A). Frost cupcakes by working in a circular motion moving towards center to build up frosting, creating a swirl effect, leaving chocolate exposed. Garnish with peanuts and shaved chocolate.
CHOCOLATE-HAZELNUT CUPCAKES
Gold Medal® Flour Recipe Contest 2010!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 24
Number Of Ingredients 14
Steps:
- Heat oven to 325°F. Place paper baking cup in each of 24 regular-size nonstick muffin cups. 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 20 to 25 minutes or until set. Cool completely in pan, 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.
Nutrition Facts : Calories 130, Carbohydrate 11 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Cupcake, Sodium 80 mg, Sugar 6 g, TransFat 0 g
CHOCOLATE HAZELNUT CUPCAKES
Betty Crocker® Gluten Free devil's food cake mix provide a simple addition to these cupcakes topped with chocolate glazed and hazelnuts - perfect dessert for your family.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Place paper baking cups in 12 regular- size muffin cups; spray with cooking spray. Make and bake cake mix as directed on box for cupcakes, using water, butter and eggs. Remove from pan to cool.
- In chilled medium bowl, beat 1/2 cup of the whipping cream, the sugar and cocoa with electric mixer on high speed until stiff peaks form. Place chocolate chips in heatproof bowl. In 1-cup microwavable measuring cup, microwave remaining 1/4 cup whipping cream on High 30 seconds; pour over chocolate chips. Let stand 2 minutes. Stir until smooth.
- Using a small spoon, remove center of each cupcake. Spoon heaping 1 tablespoon chocolate whipped cream into each hollowed-out cupcake. Spread heaping 1 teaspoon chocolate glaze over each filled cupcake. Sprinkle with hazelnuts. Store covered in refrigerator.
Nutrition Facts : Calories 330, Carbohydrate 39 g, Fat 3 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 290 mg
ICE CREAM CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 1 cupcake
Number Of Ingredients 0
Steps:
- Brush melted bittersweet chocolate on the inside of a foil cupcake liner and freeze 10 minutes. Add 2 more layers of melted chocolate, freezing after each. (You¿ll need 1 ounce of chocolate for each cup.) Peel off the liners and fill the cups with ice cream. Pipe whipped cream on top, decorate with sprinkles and return to the freezer.
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