Ingredients
Scale
For Cupcakes
- 30 g Hazelnut paste
- 60 g All-purpose flour
- 60 g Castor sugar
- 35 g Oil
- 65 g Milk
- 13 g Natural cocoa powder
- 1/8th tsp + pinch Baking soda
- ¼+1/8 tsp Salt
- 1/8th tsp Apple cider vinegar
- ½ tsp Vanilla essence
For Ganache Filling
- 50 g Dark coverture
- 25 g Fresh cream
For Frosting
- 150 g Unsalted butter
- 50 g Icing sugar
- 30 g Melted dark coverture
- 20 g Hazelnut paste
- A pinch of Salt
For Garnish
- Melted dark couverture chocolate
- Chopped hazelnuts
Instructions
Method for Cupcakes
- In a bowl, sieve and mix all the dry ingredients, i.e., flour, sugar, natural cocoa powder, baking soda & salt.
- Mix milk and apple cider vinegar in another bowl, followed by oil and vanilla essence. Mix all these wet ingredients.
- Add the sifted dry ingredients to the liquid ingredients and fold using the cut-and-fold method with the help of a spatula.
- Lastly, add the hazelnut paste and give it a final mix.
- Transfer the batter to the prepared cupcake tray. Fill the liners to half level to avoid overspill during baking.
- Bake the cupcakes at 180°C (OTG mode: lower rod only) for 15 to 18 minutes or until a toothpick comes out clean when inserted in the center.
Method for Ganache Filling
- Microwave chopped chocolate in a bowl until it melts. Heat the chocolate in intervals to avoid burning.
- In another bowl, heat cream. Do not boil it.
- Mix the two until you get a smooth and glossy ganache.
Method for Frosting
- In a bowl, beat unsalted butter using an electric hand beater till it gets light and fluffy.
- Sift and add the icing sugar in batches and continue beating.
- Fold in the melted dark couverture chocolate along with hazelnut paste.
- Mix till everything is thoroughly combined.
Method for Assembly
- With the help of an apple corer, make cavities in the center of the cooled cupcake.
- Fill the cavity of each cupcake with chocolate ganache.
- Transfer the buttercream to a piping bag with a round nozzle. Pipe a giant single buttercream dollop/blob on top of the cupcakes.
- Freeze the cupcake for 15 minutes so the frosting sets and gets stiff.
- Dip these cupcakes upside down in melted chocolate, meaning the entire frosting gets coated in chocolate. Then gently roll it in chopped hazelnuts for completion.
- Prep Time: 50 to 60 minutes
- Assembly Time: 15 to 20 minutes
- Cook Time: 15 to 20 minutes