Chocolate Hazelnut Cupcakes
Chocolate Hazelnut CupcakesServes: 12 cupcakes Prep Time: 1 hour Cooking Time: 15 - 20 minutes
We believe we have saved the best for last from Sam at Wholesome Patisserie. There’s one word for these cupcakes and one word only… WOW! They are rich, delicious and a very special treat – perfect for impressing all your friends and family with your baking skills. The hazelnut truffles on top are good enough to serve on their own 🙂
- Hazelnut Truffles
1 1/4 cup (250g) dark chocolate, finely chopped
3/4 can full fat coconut cream
2 Tbsp Pureharvest Coco² Hazelnut
1/2 cup hazelnuts, finely chopped
2 Tbsp butter, melted
1 cup gluten free all purpose flour
2 tsp baking powder
1 cup coconut sugar
2 Tbsp cocoa powder
1 tsp vanilla extract
Finely chop chocolate and set aside. Pour coconut cream into a medium sized saucepan over medium heat. Gently heat cream until bubbles begin to appear around the edges of the pot. You don’t want it to reach boiling point.
Once slightly simmering, remove from heat and add chopped chocolate. Leaving this mixture untouched for 2 minutes.
Begin to whisk mixture to further melt the chocolate into the cream until just blended. Pour in CoCo2 and whisk until well blended. The mixture should now be thick, smooth and shiny.
Pour mixture into a clean bowl and refrigerate until completely set. Approx. 1-2 hours.
Line a baking tray and set aside. Once set and firm, pick up approx. 1 tablespoon worth and roll into balls. You may want to use gloves for this step.
Place on lined tray and repeat this method with remaining mixture. Roll each truffle in finely crushed hazelnuts. Place back on tray and refrigerate until ready.
Preheat oven to 180ºC (356ºC). Line a 12-hole muffin/cupcake pan with cupcake patties. Set aside.
Melt butter and set aside.
Combine all cake ingredients into a large mixing bowl, including melted butter at the end.
Using a hand mixer, beat the mixture for 1 minute. Scraping down the sides occasionally.
Spoon batter evenly amongst liners, filling each one 2/3 of the way up.
Bake for 15-20 minutes or until a skewer inserted into the middle comes out clean. Cool in pan for 5 minutes. Remove and cool completely on a wire rack.
Vanilla Bean Frosting:
In the bowl of a stand mixer, add butter. Whisk for 30 seconds or until just soft. Gradually add icing sugar, 1 cup at a time.
Between additions of icing sugar, add CoCo 2, 1 tablespoon at a time, beating until light and fluffy. Add 1 tablespoon of almond milk if the frosting is too dry. Beat till fluffy.
Prepare a piping bag with a large closed star nozzle. Fill piping bag with frosting and pipe rounds on each cupcake.
Top each cupcake with hazelnut truffles. Enjoy!