• 8e30645ff27a16baa64fb882614ca3af

Godiva Hazelnut Crunch Cupcakes

It is packed full of Godiva Chocolate goodness. Yum

Prep
Cook
Serves 12people
Ingredients
for the chocolate cupcake
3/4
cup all-purpose flour
3/4
cup cocoa powder
1/2
tsp baking powder
1/4
tsp salt
3/4
cup unsalted butter, at room temperature
1
cup sugar
3
eggs
1
tsp vanilla extract
1/2
cup sour cream
for the dark chocolate ganache
9/2
oz Godiva Dark Chocolate
1/2
cup heavy cream
1 1/2
tsp light corn syrup
for the milk chocolate swiss merinigue buttercream frosting
2
cups unsalted butter, at room temperature
5
egg whites, at room temperature
1
cup sugar
1/4
tsp salt
1 1/2
tsp vanilla extract
6
oz Godiva Milk Chocolate, melted and cooled
to assemble the cupcake
2/3
cup hazelnuts, chopped and lightly toasted
godiva hazelnut crunch truffles
Directions
1.
For the Chocolate Cupcake:
2.
Preheat oven to 350. Line cupcake tin with wrappers.
3.
Sift together flour, cocoa, baking powder and salt. Set aside.
4.
In the bowl of a stand mixer, beat butter and sugar on medium-high using the paddle attachment. Cream until pale and fluffy, about 5 minutes.
5.
With the mixer on low, add eggs one at a time. Mixing well after each egg. Mix in vanilla extract.
6.
Add one third of your dry ingredients and mix just until combined.
7.
Add one half of your sour cream. Mix. Alternate ingredients again. Dry, wet, dry and mix gently. Do not over mix.
8.
Divide batter into prepared cupcake tin. Bake 20-25 minutes. Cupcakes are ready when a toothpick inserted in center comes out clean.
9.
For the Dark Chocolate Ganache:
10.
Chop up chocolate into small pieces. Place into medium bowl and set aside. Heat cream in a saucepan over medium-high heat just until it starts to simmer. Remove from heat and pour over chocolate. Let sit for about 5 minutes and then stir with a wooden spoon until chocolate is completely melted and smooth. Stir in corn syrup.
11.
For the Milk Chocolate Swiss Merinigue Buttercream Frosting:
12.
In bowl of stand mixer combine egg whites, sugar and salt. Place over a pan of simmering water and whisk continuously until temperature reaches 160 on a candy thermometer and the sugar is dissolved, about 3 minutes. (The mixture should feel smooth when rubbed between your fingers).
13.
Attach bowl to mixer fitted with the whisk attachment. Starting on low speed and gradually increasing to medium-high, whisk until stiff peaks form and mixture is fluffy and glossy, about 10 minutes. Your bowl should no longer feel warm to the touch.
14.
With mixer on medium speed, add butter a few tablespoons at a time, mixing well after each addition. Continue mixing until icing is smooth and silky, about 10 – 15 minutes.
15.
Add vanilla extract and chocolate. Mix until well combined.
16.
To Assemble the Cupcake:
17.
Pour hazelnuts into a small bowl. Dip tops of cupcakes into dark chocolate ganache, letting excess drip off. Gently roll cupcake in the chopped hazelnuts, covering exterior edge with nuts but leaving center uncoated. Using a pastry bag fitted with a #825 tip, swirl on a mound of buttercream frosting. Pop into the refrigerator for about 10 minutes or until your frosting is firm. Then drizzle on more ganache and top with a truffle. Store in refrigerator until ready to serve. Best enjoyed at room temperature.

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