Chocolate Hazelnut Praline Cupcakes Recipe
These rich chocolate cupcakes are filled with caramel and candied hazelnuts and topped off with a fudgy icing.
Equipment
- Hand Mixer or optional
- 1 Stand Mixer optional
- 1 Food Scale optional
- 1 Bowls, measuring cups and spoons
- Cupcake Pans (makes 18 cupcakes)
- Cupcake Liners
- Silpat or buttered cookie pan
Ingredients
Hazelnut Praline
- 1 Cup Hazelnuts, roasted and chopped into pieces
- ⅓ Cup Granulated Sugar
- 2 Tablespoons Water
Chocolate Cupcakes
- ¾ Cup Cocoa Powder Use a combination of dark cocoa powder and regular cocoa powder for a richer chocolate taste and appearance.
- 2 Cups All Purpose Flour
- 2 Cups Granulated Sugar
- 2 Tablespoons Corn Starch
- 1 teaspoon Salt
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ¾ Cup Vegetable or Canola Oil (6 fluid ounces)
- 4 Large Eggs Room temperature
- 1 ¼ Cup Brewed Coffee May substitute water
Fudge Icing
- 1 Cup Heavy Cream
- ¼ Cup Light Corn Syrup
- 12 Ounces Bittersweet Chocolate, chopped into chunks
- 6 Tablespoons Unsalted Butter, room temperature
Caramel
- ½ Cup Caramel Sauce, store bought or homemade Store bought or homemade
Instructions
Hazelnut Praline
- If using whole hazelnuts, chop into smaller pieces (approximately 5 pieces for hazelnut).
- In a heavy saucepan over medium heat, combine the 2 tablespoons water and 66 grams (⅓ cup) granulated sugar.
- Stirring constantly, cook the water/sugar mixture until it starts to boil and begins to turn an amber color
- Immediately remove from the heat once the mixture turns an amber color and carefully stir in the hazelnuts.
- Very carefully pour the praline mixture onto a parchment lined baking sheet or Silpat. Let cool completely.
- Chop the praline into small pieces and set aside for filling and topping the cupcakes.
Cupcakes
- Preheat oven to 350℉.
- Line the cupcake pans with liners.
- Combine flour, cocoa powder, sugar, cornstarch, salt, baking powder and baking soda in the bowl of a stand mixer. If mixing by hand or with a hand mixer, combine ingredients in a large mixing bowl.
- Add oil and eggs. Mix until combined.
- Slowly pour brewed coffee into bowl while continuing to mix, scraping the bowl occasionally. The batter should be smooth.
- Scoop batter into the cupcake liners until ⅔ full.
- Bake for 22 - 25 minutes, or until cupcakes are fully risen and a toothpick inserted in the center of the cupcakes comes out clean.
- Place cupcakes on a rack and allow to cool completely before filling and icing.
Fudge Icing
- Place the chocolate in a bowl.
- Combine cream and corn syrup and bring to a boil.
- Pour cream/corn syrup over chocolate.
- Let stand 2 – 3 minutes, then whisk until smooth.
- Add softened butter and stir until smooth.
- Allow the icing to sit at room temperature and cool until it is firm enough to spread or pipe.
Cupcake Assembly
- Place an apple corer in the middle of each cupcake, press down about halfway into the cupcake, twist and remove the core of the cupcake.
- Fill the hollowed center of the cupcake halfway with caramel sauce (use a spoon or piping bag). Place chopped hazelnut praline in the hole to finish filling the center.
- Spread fudge frosting over the cupcake or pipe onto the cupcake using a piping tip of your choice. Sprinkle each cupcake generously with the remainder of the chopped hazelnut praline.
Nutrition
Calories: 362kcalCarbohydrates: 45gProtein: 3gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 19mgSodium: 200mgPotassium: 146mgFiber: 2gSugar: 34gVitamin A: 239IUVitamin C: 0.4mgCalcium: 51mgIron: 1mg
Tried this recipe?Let us know how it was!