| Level: | Advanced |
| Total: | 50 min |
| Prep: | 30 min |
| Cook: | 20 min |
| Yield: | 24 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 liquor (recommended: Frangelico)
- 1 cup cocoa powder (recommended: Valrhona)
- 1 cup butter, room temperature
- 1 cup dark brown sugar
- 1 cup granulated sugar
- 3 eggs
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 1 1/2 cups whole hazelnuts
- 1/3 cup hazelnut spread (recommended: Nutella)
- 3 to 4 tablespoons hazelnut liquor (recommended: Frangelico)
- 1/2 cup flour, for coating
- Chocolate Ganache, recipe follows
- 1/2 cup heavy cream
- 3/4 cup semisweet chocolate chips
- 1/2 teaspoon espresso powder, optional
- 1 teaspoon vegetable oil, optional
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| 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 |
Reviews
the cupcakes were OK, but the flavor left a bit of an aftertaste that wasn’t pleasing. Wouldn’t use it again
The taste is awesome, however; I followed the recipe but the cupcakes did not rise, they sunk in the middle. My baking powder & baking soda were brand new, so it wasn’t that. The recipe did make more than 24 cupcakes for me, so I tried some without the filling. those sunk the worst. So, I filled them with ganache (with Frangelico and toasted hazelnuts and called it good. They didn’t look the best, but they tasted delish!
The cake recipe is DELICIOUS. I would not change a thing. It is a beautiful color, with a subtle hazelnut flavor – love it. The filling, on the other hand, needs some tweaking. I found that the “balls” are a bit dry, just a strange consistency. I WILL make again though as the cake is very good. I recommend halfing the amount of hazelnuts and doubling the nutella. The ganache is perfect :-
I made these cupcakes and they r awesome! They have a slight liquor taste bt its not overwhelming. I actually enjoy it. They are extremely rich chocolatey and the hazelnut taste is pleasant! It was simple to make them and the ganache is pretty and yummy .I enjoyed the filling bt in thinking about substituting it with cream cheese next time to offset the chocolate.
Delicious, not difficult at all!
its sooooo creamy… i love this chocolatly cupcake
Very very good! will make this again!
These were wonderful. Although the recipe seems fussy it is really not that challenging. So good. I garnished them with a whole candied hazelnut on each. THIS is a keeper!
This is DELICOUS!!!!!!!!!!! This is now one of my favorite recipes. The cake is a nice texture and the ganache is perfect. The only thing I changed is I got hazelnut oil and some water(cause the oil is very powerful)and it still turned out great!!!!