Chocolate and hazelnut cupcakes2016-09-07
- Yield : 12
- Servings : 12
- Prep Time : 25m
- Cook Time : 25m
- Ready In : 50m
A wonderful treat for afternoon tea.
- 25g of cocoa powder
- 60ml of hot water
- 100g of dark chocolate, melted
- 100g of butter, melted
- 220g brown sugar
- 75g ground hazelnuts
- 3 eggs seperated
- coloured sprinkles
- DARK CHOCOLATE GANACHE
- 180ml of cream
- 540g dark chocolate, chopped coarsely
Preheat the oven to 180 C/350 F. Line the muffin tin with paper cases.
Blend in the cocoa with the water in a medium bowl until completely smooth. Stir in the chocolate, butter, sugar, nuts and egg yolks.
Beat the egg whites in a small bowl with an electric mixer until soft peaks form: fold into the chocolate mixture in two batches. Fill paper cases three quarters full.
Bake the cakes in the oven for 25 minutes. When ready leave in the muffin pan for 5 minutes then place on a wire rack to cool.
Make the dark chocolate ganache. Bring the cream to the boil in a small saucepan: remove from the heat. When bubbles subside add the chocolate until smooth. Transfer the mixer into a small bowl and refrigerate for approximately 30 minutes. Beat with an electric mixer until light and fluffy.
Spoon the ganache into a piping bag and pipe large swirls of ganache onto the cooled cakes. Sprinkle with coloured sprinkles.