Chocolate and hazelnuts – may be two of the best things in food, cooked together in these small, super delicious cupcakes. No one could resist to these cupcakes. The recipe is super easy and quick, but they will disappear from the pan even quicker.
Ingredients:
100 grams (3,5 oz) dark chocolate
200 ml. water
1 table spoon hazelnut syrup (here is my recipe for homemade hazelnut syrup)
100 grams (3,5 oz) butter
250 grams (9 oz) brown sugar
3 medium eggs
40 grams (1,40 oz) cocoa powder
120 grams (4 oz) flour
1/2 tea spoon baking powder
50 grams (1,80 oz) hazelnut meal
Recipe for the chocolate frosting.
100 grams (3,5 oz) dark chocolate
200 ml. water
1 table spoon hazelnut syrup (here is my recipe for homemade hazelnut syrup)
100 grams (3,5 oz) butter
250 grams (9 oz) brown sugar
3 medium eggs
40 grams (1,40 oz) cocoa powder
120 grams (4 oz) flour
1/2 tea spoon baking powder
50 grams (1,80 oz) hazelnut meal
Recipe for the chocolate frosting.
Preheat your oven to 170 C fan-forced (340 F). Line your muffin pan with paper cups (12).
In a small saucepan heat the chocolate, hazelnut syrup and water. Stir until the chocolate melts and mixture is nice and smooth. Set aside to cool.
In a large bowl beat the butter with sugar until fluffy. Add the eggs, one by one and beat just until combined. Add the chocolate mixture to the butter-egg mixture and stir with a rubber spatula.
Add the flour, baking powder, cocoa powder and hazelnut meal and mix gently with a rubber spatula just until combined.
Pour the mixture in your muffin pan and bake for about 20-25 minutes.
Let the cakes cool before serving.
To prepare the chocolate frosting use this recipe, but substitute the coconut liquor with hazelnut syrup.
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