c a k e
2⅔ cups all-purpose flour
1¼ cups plus 2 tablespoons premium dark cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup sour cream
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1 cup butter
2 cups granulated sugar
2 eggs
1¼ cups strong [french vanilla] coffee, room temperature
n u t e l l a g a n a c h e f i l l i n g
2 cups heavy cream
2 cups nutella
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c h o c o l a t e h a z e l n u t b u t t e r c r e a m
1 jar (13 ounces) nutella
1 cup unsalted butter, room temperature
1 pound (half a bag) of confectioner’s sugar
pinch of salt
1 tablespoon pure vanilla extract
8 tablespoons heavy cream
finely chopped hazelnuts (for garnish)
b e g i n w i t h t h e c a k e
Sift together the flour, dark cocoa powder, baking powder, baking soda and salt in a large bowl. Set aside.
In a medium bowl, combine the sour cream, and vanilla and almond extracts. Set aside, as well.
Cream the butter and sugar in the bowl of a standing mixer fitted with a paddle attachment. Keep the mixer on medium speed until smooth, then set it on low speed as you add the eggs, one at a time, until combined.
Starting and ending with the flour mixture, add the dry ingredients and wet ingredients mixtures in an alternating fashion. Scrape the sides of the bowl between additions and ensure each is properly combined before switching bowls.
With the mixer still on low, slowly add the [room temperature] coffee into the batter and beat until combined.
Preheat the oven to 350ºF. Divide the batter evenly into liner lined cupcake pans, filling each cup to about ½ full. Bake for 20 to 25 minutes, or until a toothpick comes out barely clean [so as not to over-bake], then set aside to cool.
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While the cupcakes are cooling, prepare the ganache:
In a saucepan over medium heat, warm the heavy cream; slowly add in the Nutella, small measured spoonfuls at a time, stirring between additions until combined. When all of the Nutella has been added, set the saucepan aside to cool and thicken slightly.
Using a butter knife, cut a circle in the cupcake about an inch wide and thins into a cone shape, being careful not to cut too deep, through to the bottom. Remove the piece of cake and cut off the cone so the circle becomes a coin. Repeat this step for all of the cupcakes.
When the Nutella ganache has cooled, spoon into each cupcake, leaving room to replace the coin top into the hole until it is level with the rest of the cupcake top; ensure no filling overflows, and if it does, lightly scrape the surface of the cupcake clean. Set aside.
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c h o c o l a t e h a z e l n u t b u t t e r c r e a m
Preparing the buttercream:
In the bowl of your stand mixer, cream the butter and Nutella until combined. Add in the confectioner’s sugar in one cup increments, allowing each addition to combine before adding the next; continue creaming the mixture until well blended.
Adjust the mixer speed to low and add the salt and vanilla extract to the mixture. Add the heavy cream, one tablespoon at a time, until your buttercream consistency is right.
Adjust the speed setting to high to fluff the frosting, then transfer to a piping bag or tool. Pipe onto the cupcakes, and top with finely chopped hazelnuts.
Makes 36 cupcakes. Filling and buttercream recipes will make enough for approximately 24 cupcakes.
Published on {this is glamorous} | shared via feedly from sist chris =)
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