Gourmet Chocolate Hazelnut Cupcakes

I got this recipe from cupcakerecipes.com I saw cupcake wars and decided I wanted some cupcakes. I may have gone over board with the ingredients, but these things are delicious. For instance instead of using unsweetened cocoa powder and sweetening it myself, I bought Ghirardelli chocolate hazelnut cocoa powder.

For the cake I used some cake flour, but also ground up hazelnuts and almonds. They tasted more like a muffin the sweet cupcake, but the frosting makes up for the sweetness (and fatness).

These pictures were taken from by my sister.

Here is the recipe. I couldn't get the syrup for the hazelnuts to form a nice spike.

Gourmet Hazelnut Cupcake Recipe

Makes 16

1/2 cup whole unblanched almonds, toasted

1/2 cup hazelnuts, toasted and skinned

3/4 cup all-purpose flour

3/4 cup cake flour (not self-rising), sifted

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, room temperature

1/4 cup granulated sugar

1/2 cup firmly packed dark-brown sugar

3/4 cup milk

4 large egg whites

Dark Chocolate Frosting

Caramel-Dipped Hazelnuts

Directions

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. In a food processor, pulse together almonds and hazelnuts until finely ground (do not overprocess, or the nuts will turn into a paste). Into a mixing bowl, sift together both flours, baking powder, and salt. Whisk in the ground nuts.

With an electric mixer on medium-high speed, cream butter and both sugars until smooth. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating well after each.

In another mixing bowl, with electric mixer on medium speed, whisk the egg whites until soft peaks form. In two additions, gently fold the egg whites into the batter.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature, or frozen up to 2 months, in airtight containers.

Using an offset spatula, spread frosting over each cupcake. Cupcakes can be refrigerated up to 3 days in airtight containers; bring to room temperature and top with caramel-dipped hazelnuts just before serving.

Yummy Caramel Dipped Hazelnuts

Ingredients

24 hazelnuts, toasted and skinned

3 cups sugar

3/4 cup water

Directions

Gently insert pointed end of a long wooden skewer into the side of each hazelnut. Place a cutting board along the edge of a countertop; place newspaper on the floor, directly under cutting board.

Prepare an ice-water bath. Heat sugar and the water in a heavy saucepan over medium heat, stirring occasionally, until sugar is dissolved and syrup is clear. Stop stirring; cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Continue to boil, gently swirling occasionally, until medium amber. Plunge pan into ice bath to stop the cooking; let stand until thickened, about 10 minutes. (To test: Dip a skewer in caramel and lift a few inches; if a thick drip slowly forms and holds a string, the caramel is ready.)

Dip a skewered hazelnut into caramel, letting excess drip back into pan. When dripping syrup becomes a thin string, secure opposite end of skewer under cutting board. Repeat with remaining hazelnuts. (If caramel hardens before all hazelnuts have been dipped, rewarm it over low heat.) Let stand until caramel string has hardened, about 5 minutes; break each string to desired length. Carefully remove skewers. Candied hazelnuts should be used the same day; store, uncovered, at room temperature until ready to serve cupcakes.

**recipe created from Martha Stewart.

This amazing dark, satiny frosting will be perfect for spreading or piping into beautiful swirls. It also has a wonderful sheen. Yum!

Makes about 5 cups

1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder

1/2 cup plus 1 tablespoon boiling water

2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature

1/4 cup confectioners’ sugar, sifted

1/4 teaspoon salt

1 1/2 pounds best-quality semisweet chocolate, melted and cooled

Directions

Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners’ sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture. If not using immediately, frosting can be refrigerated up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again.

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