I LOVE a lot of food items! The latest love, if you haven’t already noticed, is hazelnuts! With chocolate of course! I’m not quite over my raspberry obsession just yet either! There’s more to come with those!
Over the last few weeks I’ve attempted to make my own Nutella- it was a disaster! I’ve been roasting my own hazelnuts to eat, I’ve made brittle with hazelnuts , I’ve made hazelnut Rice Krispie squares and I’ve now made a cupcake! I love this cupcake! It was fairly delicious now if I do say so myself! 🙊
I was even happier that I got to make a full tray of these! Living with one other person and working with very few colleagues means my bakes of late have to be minimised so that I do not eat 12 cupcakes in a few days! 2 is enough! John is finishing up at a job today so I made him some “leaving the office” cupcakes! I’m hoping for good reports back on them!
I’ll stop babbling now and give you the recipe!
1 cup hot water
1/2 cup cocoa powder (good quality)
1+1/3 cup plain flour
2 tsp baking powder
Generous pinch of salt
1/2 cup margarine
1 cup caster sugar
2 tsps Madagascan vanilla extract
1/4 cup chocolate hazelnut spread
1/2 cup of unsalted butter (good quality)
1 cup icing sugar
1/4 + 1 tbsp chocolate hazelnut spread
2 tbsp cream
1-2 tsp vanilla extract
1 tbsp caster sugar
1 tbsp water
1/4 cup hazelnuts (ideally roasted or blanched)
Set oven to 180 degrees celcius. Line a cupcake tray with 12 liners.
For me this made 12 cupcakes plus 4 ramekin sized cupcakes. (I only have one cupcake tray in NZ at the moment).
Combine hot water and cocoa and set aside to cool down.
Sieve flour, baking powder and salt together and set aside.
Beat margarine until pale and then sieve in sugar. Beat again until creamed together. Add eggs, then the vanilla to this mixture and beat further until combined thoroughly.
Then add your flour in 3 batches. It will look dry but don’t worry!
When this is almost incorporated add in the cocoa mixture. Again in 3 batches. Combine thoroughly until you have a thick but smooth batter.
Bake for about 10-20 minutes, check after 10 and turn them around. Then check again after 5 minutes. They should be slightly springy to touch and a toothpick should come out clean if they are cooked fully.
Set aside to cool.
When the cupcakes are cooled (using either an apple corer or a specific cupcake coring device) make a hole in each one.
Fill a small piping bag (I used a ziplock bag) and pipe the chocolate hazelnut spread into each one.
Set aside .
Beat butter until it is pale white and fluffy.
Add icing sugar a little at a time. ( it will look too dry)
Add the chocolate hazelnut spread and combine.
Then add the cream and vanilla extract and beat thoroughly.
If you think it’s too loose for the temperature/ time of year / environment they’ll be in then add more icing sugar.
As it is winter here and my kitchen is freezing this was perfect.
Pop into a piping bag with chosen tip and pipe onto cupcakes.
Method: Candied Hazelnuts
Put hazelnuts into a ziplock bag and beat with rolling pin to make bits of them! (Not crumbs)
In a heavy duty frying pan or saucepan boil sugar with water until it begins to turn a yellowy orange. Then turn heat off. As it turns more orange add the nuts. And stir till they’re all coated.
Pour between parchment and allow to harden on a flat surface.
Break it up with the rolling pin again and add as decoration to your cupcakes.