Monday, 20 May 2013

Chocolate cupcakes with hazelnut cream

There is not much to say about this recipe- the best chocolate cupcakes (recipe from here), with an amazing hazelnut cream.  Very easy to make and the leftover cream can be used for pancakes, waffles or cakes.


For the cupcakes:

  • 100g plain flour
  • 20g cocoa powder
  • 120g caster sugar
  • 1 1/2 tsp baking powder
  • pinch of salt
  • 40g soft, unsalted butter
  • 120ml milk
  • 1 egg
  • 1 tsp vanilla pod or extract

For the cream:
  • 100g hazelnuts (chopped)
  • 1/2 vanilla pod or 1/2 tsp vanilla paste
  • 1/2 glass whole milk
  • 1,5 glass skimmed milk powder
  • 200g good quality butter
  • 3 tbsp clear honey
  • 100g cream cheese (I used philadelphia)
To make the cream melt the butter over a low heat, then add vanilla pod.
Roast the hazelnuts, then place in a food processor.
Place the nuts in a bowl and pour over the melted butter, mix well.
Add milk and honey.
Slowly add milk powder and keep mixing.
When all ingredients are well combined, pour the mixture into jars and place in the fridge.
When cooled, place in a blender and process until smooth.

Mix just over a half of the hazelnut cream with the cream cheese and place back in the fridge.  Keep the remaining hazelnut paste in a jar or a container in the fridge.

Pre-heat the oven to 170C and line a 12 cupcake baking tray.
Mix all of the dry 'cupcake' ingredients with the butter, to make a sandy consistency.
In a separate bowl, whisk all of the wet ingredients, then add to the dry mixture and mix until well combined.  Remember not to over mix it.

Divide the mixture into 12 muffin cases.  Do not fill them up- only up to 2/3.
Bake at 170C for 20-25 minutes.

When the cupcakes are cooled, pipe the cream on top and sprinkle with cocoa powder.


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