Chocolate Hazelnut Cupcakes
Best. Cupcake. Ever. Seriously, a fluffy chocolate cupcake filled with hazelnut whipped cream, topped with nutella buttercream (the best frosting EVER), and all of that made perfect by a drizzle of chocolate ganache. Can you say perfection, anyone?
Ingredients: Cupcakes (Makes 12 cupcakes)
1 cup granulated sugar
3/4 cup plus 2 tablespoons all-purpose flour
3/4 teaspoon baking soda
1/4 cup plus 2 tablespoons natural unsweetened cocoa powder
1/2 teaspoon salt
1 egg, room temperature
1 teaspoon vanilla extract
1/4 cup buttermilk
1/4 cup light sour cream
1/4 cup butter, mostly melted
1/2 cup boiling coffee
Hazelnut Whipped Cream
1 cup heavy whipping cream
1 and 1/2 tablespoon granulated sugar
1 cup pureed hazelnuts
1 and 1/2 sticks butter, softened
1/2 cup nutella
3 cups powdered sugar
3 and 1/2 tablespoons heavy cream
2 cups semi-sweet chocolate chips
3 tablespoons vegetable oil
Heat oven to 375F. Line cupcake tin with wrappers.
Stir together sugar, flour, baking soda, salt, and cocoa powder.
Add the egg, vanilla, buttermilk, sour cream, and vanilla extract. Beat on medium-high speed for 2 minutes or until smooth.
Stir in boiling coffee.
Fill cupcake liners 2/3 of the way. Bake for 15-20 minutes or until a toothpick comes out clean.
Let cool for ten minutes on a wire rack, then take cupcakes out of tray and let finish cooling. Store covered in fridge.
Hazelnut Whipped Cream
Chill bowl and whisks in the freezer for at least 15 minutes.
Whip the heavy cream until it forms soft peaks, then slowly add the sugar.
When the heavy cream forms stiff peaks, fold in the pureed hazelnuts.
Core the cupcakes and fill with the cream. Store in the fridge.
Whip the butter by itself for at least 3 minutes.
Add the nutella and whip together until uniform in color.
Slowly beat in the powdered sugar, alternating with the heavy cream.
Pipe frosting onto cupcakes, then store cupcakes in fridge.
Mix the chocolate chips and vegetable oil in a medium sized glass or metal bowl. Set the bowl over a saucepan of simmering water.
Stir mixture until chocolate is melted and smooth. Let it sit for 15 minutes.
Spoon ganache over cupcakes, then put the cupcakes back in fridge until the ganache hardens (about 5 minutes,) then cover. (Keep in the fridge.)