These indulgent little cucpakes are such a treat!
Chocolate and hazelnut is such a classic flavour combo (think Nutella, Ferrero Rocher, Kinder Bueno…) and I just had to incorporate it into my baking, and it was so worth it!
I’m falling head over heels for the indulgent praline buttercream that adorns these luxurious cakes. It’s so irresistibly more-ish! And at their heart is an oozing hazelnut praline surprise centre too!
You may worry that creating something this lavish will take a lot of time and effort… well fear not! The praline is so easy to prepare and is made of only 2 ingredients! It also stores really well so you can keep coming back to it time and time again.
As always, these cakes are gluten-free! I promise you won’t be able to tell the difference! They’re just that good.
This recipe makes 12 cupcakes and takes up to 2 hours to make including baking times. The hazelnut praline paste can be made up to 1 month in advance and stored in a sterilised jar in the fridge.
Ingredients:
For the cupcakes:
- 100 g dark chocolate
- 150 g unsalted butter
- 15 g caster sugar
- 3 eggs
- 15 g cocoa powder
- 100 g gluten-free plain flour
- 1 1/2 tsp baking powder
- 1/2 tsp xanthan gum (omit if your flour blend already contains it)
- 1/2 tsp salt
- 100 ml whole milk, warmed
For the hazelnut praline:
- 100 g hazelnuts (skin on)
- 100 g caster sugar
For the hazelnut praline buttercream:
- 200 g unsalted butter, softened
- 400 g icing sugar
- 75 g hazelnut praline
Useful Equipment: cupcake cases, 12 hole muffin tray, heatproof bowl, small saucepan, spatula, mixing bowl, hand/stand mixer, frying pan, baking paper, baking tray, food processor/blender, sterilised jar (see below), sieve, piping bags and nozzles
Sterilising jars: Before making the praline paste, make sure that your preserving jars are sterilised. You can do this by either washing them in the dishwasher or by hand washing with plenty of soap and hot water and then drying out in the oven on a low heat (160 °C). Make sure that you take off the rubber seals beforehand, wash them separately and do not put them in the oven with the jars.
Method:
To make the cupcakes:
- Preheat the oven to 160 °C/320 °F and place the cupcake cases in the 12 hole muffin tray.
- In a heatproof bowl over a saucepan of simmering water (ban marie), melt the chocolate and butter together. Set aside to cool.
- Transfer to a mixing bowl/stand mixer and add the sugar and eggs. Beat until combined. (If using a stand mixer, use the paddle attachment.)
- Sieve in the flour, cocoa powder, baking powder, salt and xanthan gum and mix until combined.
- Gradually add the milk and fold until smooth.
- Divide equally between the 12 cupcake cases and bake in the preheated oven for 20-22 mins or until a skewer inserted in the middle comes out clean. Place on a wire rack to cool.
To make the hazelnut praline:
- In a frying pan, toast the hazelnuts for 5 mins on a high heat. Set aside to cool.
- Line a baking tray with baking paper.
- In a saucepan, heat the sugar with 1 tbsp water over a medium heat until golden.
- Mix in the toasted hazelnuts and pour onto the prepared baking paper. Leave to cool completely.
- Transfer to a food processor/blender and blitz until a thick paste is formed.
- Pour into a sterilised jar for storing.
To make the buttercream:
- In a mixing bowl, beat the butter until pale and then gradually add the icing sugar, mixing to combine. Once smooth and fluffy, add the praline paste and mix to combine.
To assemble:
- When the cakes are cooled, make a hole in each cupcake (I used the end of a nozzle or a sharp knife will do) and fill with 1 tbsp hazelnut praline paste.
- Fill a piping bag fitted with your chosen nozzle (I used a 9FT French Tip nozzle) with the buttercream and pipe on top of the centre of the cupcake.
These cupcakes will keep up to 5 days in an airtight container – enjoy!
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