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Chocolate Hazelnut Cupcakes with Caramel Chocolate Ganache Frosting Recipe

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4.3 from 9 reviews

These Chocolate Hazelnut Cupcakes with Caramel Chocolate Ganache Frosting combine the rich flavor of roasted hazelnuts and smooth semisweet chocolate, topped with a luscious salted caramel ganache frosting. Moist and fluffy cupcakes are enhanced by a creamy, velvety frosting with a perfect balance of sweetness and slight saltiness, making it an indulgent treat for any occasion.

Ingredients

Cupcakes

  • 6 tbsp (84g) unsalted butter, at room temperature
  • 2 tbsp (30ml) olive oil
  • 1 cup (200g) granulated sugar
  • 3 large eggs, at room temperature
  • 1 tsp (5ml) pure vanilla extract
  • ¾ cup (100g) roasted hazelnuts, finely ground
  • 1 ¼ cups (180g) all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ½ cup (120ml) whole milk

Frosting

  • 10 oz (284g) semisweet chocolate, finely chopped
  • 2 tbsp (30ml) rich salted caramel sauce
  • 1 cup (237ml) 35% heavy whipping cream
  • Pinch of salt

Topping

  • Salted caramel sauce for drizzling
  • Chopped roasted hazelnuts for sprinkling

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Line the cups of a standard 12-cup muffin pan with paper liners to prevent sticking and ensure easy removal.
  2. Roast Hazelnuts: Spread raw hazelnuts in a single layer on a baking sheet and bake for 8 to 10 minutes, until golden and fragrant. Let them cool slightly, then rub off the skins using a tea towel or alternatively, toast them in a dry frying pan over medium heat, shaking frequently to toast evenly.
  3. Grind Hazelnuts: Transfer the cooled hazelnuts to a food processor and pulse until they are very finely ground, creating a nutty base for the cupcakes.
  4. Make Cake Batter: Using an electric handheld mixer, beat the soft butter with sugar, olive oil, and vanilla extract in a large bowl on medium-high speed for 2 minutes until pale and creamy. Add eggs one at a time, beating well after each addition until the mixture becomes very pale and fluffy. Fold in the finely ground roasted hazelnuts.
  5. Combine Dry Ingredients: Sift together the all-purpose flour, baking powder, and salt in a medium bowl and whisk to blend evenly.
  6. Mix Batter: Add half of the sifted flour mixture to the butter and egg mixture and mix on medium-low speed. Gradually pour in the milk while mixing until smooth. Finally, add the remaining flour mixture and mix just until combined to avoid overworking the batter.
  7. Bake Cupcakes: Evenly divide the batter among the lined cupcake papers, filling each about ¾ full. Bake in the preheated oven for 18-20 minutes until lightly golden and firm to the touch. Insert a toothpick into the center; it should come out clean when done.
  8. Cool Cupcakes: After baking, transfer the muffin pan to a wire rack and let cool for 5 minutes. Then, remove each cupcake from the pan and cool completely on the wire rack.
  9. Prepare Ganache Frosting: Place chopped semisweet chocolate and salted caramel sauce in a large bowl. Heat the heavy cream over medium heat in a 1-quart stainless steel saucepan until it just begins to simmer. Pour the hot cream immediately over the chopped chocolate and caramel, cover the bowl, and let stand for 2 minutes. Stir gently in concentric circles from the center outward until the ganache becomes glossy and smooth. Stir in a pinch of salt.
  10. Chill Ganache: Refrigerate the ganache for about 30 minutes, stirring every 5 minutes to encourage thickening until it reaches a pudding-like consistency but is firm enough to whip.
  11. Whip Frosting: Using an electric handheld mixer, beat the chilled ganache on medium speed for 30-60 seconds until light, fluffy, and aerated. Avoid over-whipping, which can cause the frosting to become stiff and grainy.
  12. Frost Cupcakes and Decorate: Immediately frost the cooled cupcakes with the ganache. Drizzle additional salted caramel sauce on top and sprinkle with chopped roasted hazelnuts to finish.

Notes

  • Make sure all ingredients, especially eggs and butter, are at room temperature for better mixing and texture.
  • To remove hazelnut skins easily, use a clean tea towel and rub the nuts after toasting while still warm.
  • Do not overmix the batter once the flour is added to keep the cupcakes tender and light.
  • Check the ganache frosting frequently during chilling to achieve the right consistency for whipping.
  • Use high-quality semisweet chocolate and caramel sauce for the best flavor in the frosting.
  • You can store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Find it online: https://bitezly.com/chocolate-hazelnut-cupcakes-with-caramel-chocolate-ganache-frosting-recipe/