Chocolate Hazelnut Cupcakes
To save a bit of time while you prepare your evening, use a chocolate cake mix to bake ultra scrumptious cupcakes. Stuff them with a hazelnut spread and cover them with chocolate ganache. Then sprinkle them with crushed hazelnuts, just like on the famous chocolatey rochers.
Ingredients
- 8 oz (225 g) 60% dark chocolate, chopped
- 1/2 cup (125 ml) chocolate-hazelnut spread (Nutella-style)
- 2 cups (500 ml) 35% whipping cream
- 1 1/2 cups (315 g) sugar
- 1 1/4 cups (190 g) unbleached all-purpose flour
- 1/2 cup (50 g) cocoa powder, sifted
- 1 tsp baking powder
- 1/4 tsp salt
- 2 eggs
- 3/4 cup (180 ml) water
- 1/2 cup (125 ml) vegetable oil
- 2 tsp (10 ml) white vinegar
- 1 tsp (5 ml) vanilla
- 3/4 cup (105 g) roasted blanched hazelnuts
- 1 cup (250 ml) chocolate-hazelnut spread (Nutella-style)
Instructions
- Place the chocolate and chocolate-hazelnut spread in a bowl.
- In a small pot, bring the cream to a boil. Pour the hot cream over the chocolate and let sit for 2 minutes without stirring. Whisk until smooth. Cover and refrigerate for 8 hours.
To save a bit of time while you prepare your evening, use a chocolate cake mix to bake ultra scrumptious cupcakes. Stuff them with a hazelnut spread and cover them with chocolate ganache. Then sprinkle them with crushed hazelnuts, just like on the famous chocolatey rochers.