Recipe: Chocolate-Hazelnut Cupcakes

via Somewhere Splendid

Anyone who knows me knows that I have a huge sweet tooth. My favorite food in the world is almost definitely creme brûlée and you really can't get much sweeter than that. 

Whenever I'm on Pinterest my sweet tooth really kicks in as I always see the most delicious photos of sugary treats that I simply have to make. I found this recipe from Somewhere Splendid for "Ferrero-Rocher Cupcakes." Since making them for friends and family once, I have been asked to make them several other times, and have tweaked the recipe a little bit to fit my flavor preferences better. 

Here's how you make these highly addictive and super delicious treats:   

Ingredients

Cake: Yields 36 cupcakes

2⅔ cups all-purpose flour
1¼ cups plus 2 tablespoons premium dark cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup sour cream
2 teaspoon pure vanilla extract
1 cup salted butter (this tastes best)
2 cups granulated sugar
2 eggs
1¼ cups strong French Vanilla coffee, room temperature

Nutella Ganache Filling: Yields 36 servings

2 cups heavy cream
2 cups Nutella

Chocolate Hazelnut Buttercream Frosting: Yields 24 servings (that is, if you're a heavy froster!)

1 jar (13 ounces) Nutella
1 cup unsalted butter, softened
1 pound of confectioner’s sugar
dash of salt
1 tablespoon pure vanilla extract
8 tablespoons heavy cream

hazelnuts for garnish

Instructions

1. Make one and one quarter cups of French Vanilla coffee. Set aside to cool.
2. Preheat your oven to 350 degrees Farenheit
3. Start working on the cake. 
1. Work with dry ingredients first, sifting together flour, dark cocoa powder, baking powder, baking soda and salt in a large bowl. 
2. Now, move onto the wet ingredients. In a medium bowl, combine the sour cream and vanilla extract. 
3. Cream the butter and sugar in the bowl of a standing mixer on medium speed until smooth.
4.  Add the eggs, one at a time, on low speed until combined. 
5. Then alternate adding the wet and dry ingredients, starting and ending with dry. Make sure everything is properly combined. This takes a bit longer than you would think. Finally add the coffee into the mixture, making sure it has cooled to room temperature.
4. Divide the batter into lined cupcake pans. Make sure you do not fill the cupcake pan more than half way as the cupcakes rise a lot. I recommend using a melon ball scooper to get even portions and ensure consistent bake time.
1. Bake for 20 to 25 minutes, or until a toothpick comes out barely clean so as not to overbake, then set aside to cool.
5. While the cupcakes cook and cool, begin work on the ganache. 
1. Warm the heavy cream in a saucepan over media heat.
2. Slowly add in the Nutella, a spoonful at a time until the entire jar (you heard me!) is empty.
3. Once the Nutella is fully combined (should be a thick sauce), set aside to cool and thicken.
6. Once the cupcakes are cooled, add the ganache. It is important to do this before the ganache gets too cold and hardens. In fact, I usually add the ganache before I even start on the frosting.
1. Use a butter knife to cut a circle/cone in the cupcakes is about an inch in diameter. Essentially, you want a space to put the cupcake filling in. This will be covered with frosting so it does not need to look particularly pretty.
2. Fill each cupcake with a spoonful of ganache. 
3. Try to replace the cake in the hole where you put the ganache (like a little cap) or else move onto the frosting. This is really a matter of personal preference/time constraints.
7. Make the buttercream. 
1. In a standard mixer, cream the butter and Nutella until combined. Add in the confectioner’s sugar in one cup increments. Continue creaming the mixture until it is all well blended and creamy. Taste tests help here!
2. On a low speed and add the salt and vanilla extract to the frosting. 
3. Add the heavy cream, one tablespoon at a time, until your buttercream consistency is right. I like a thicker buttercream, so around 6-7 tablespoons should do it.
4. Fluff the frosting by putting the speed setting on high, then transfer to a piping bag or tool. 
5. Frost the cupcakes.
8.  Top with finely chopped hazelnuts. 
9. Enjoy!

Again, a big shoutout to Somewhere Splendid for coming up with this amazing recipe!

xoxo