For Cupcakes
Ingredients
Hazelnut paste : 30gm
Flour : 60gm
Sugar : 60gm
Oil : 35gm
Milk : 65gm
Natural Cocoa Powder : 13gm
Baking Soda : 1/8th tsp + pinch
Salt : ¼+1/8tsp
Apple cider vinegar : 1/8th tsp
Vanilla Essence : ½ tsp
Melted chocolate : Accordingly (for garnish)
Chopped hazelnuts : Accordingly (for garnish)
Method
1. In a bowl, mix all the dry ingredients, i.e. Flour, Sugar, Natural cocoa powder, Baking soda & Salt.
2. In another bowl mix Milk and Apple cider vinegar, then add oil and vanilla to this mixture.
3. Sieve the dry ingredients in the liquid ingredients and fold with the help of a spatula.
4. Lastly, add the hazelnut paste and give it a final mix.
For ganache filling
Ingredients
Dark coverture : 50gm
Fresh cream : 25gm
Method
1. Melt chocolate in a bowl.
2. In another bowl heat cream.
3. Mix both of these together till you get a smooth and glossy ganache.
For Frosting
Ingredients
Unsalted butter : 150gm
Icing sugar : 50gm
Melted dark coverture : 30gm
Hazelnut paste : 20gm
Salt : Pinch
Method
1. In a bowl beat unsalted butter till light and fluffy.
2. Sift in the icing sugar and beat again.
3. Fold in the melted coverture along with hazelnut paste.
4. Mix till everything is fully combined.
Assembly
1. With the help of an apple corer make cavities in the center of the cupcake.
2. Fill the cavities with ganache.
3. Fill buttercream in a piping bag with round nozzle.
4. Make big buttercream dallops on top of the cupcakes.
5. Dip these cupcakes in melted chocolate and then in chopped hazelnuts for completion.
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