{"id":14991,"date":"2017-01-08T14:37:32","date_gmt":"2017-01-08T12:37:32","guid":{"rendered":"https:\/\/nataliel8.sg-host.com\/?p=14991\/"},"modified":"2022-01-15T10:41:31","modified_gmt":"2022-01-15T08:41:31","slug":"chocolate-cupcakes-with-hazelnut-cream","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/chocolate-cupcakes-with-hazelnut-cream\/","title":{"rendered":"Chocolate Cupcakes with Hazelnut Cream"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: justify;\">These chocolate cupcakes are one of the best desserts you&#8217;ll ever make \u2013 its super fudgy, rich, chocolatey and delicious, and to top it all you drizzle a big mound of luscious hazelnut cream.<\/p>\n<div id=\"attachment_14992\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-14992\" class=\"wp-image-14992\" title=\"Chocolate Cupcakes with Hazelnut Cream\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/01\/individual_chocolate_cake_with_hazelnut_cream-s.jpg\" alt=\"Chocolate Cupcakes with Hazelnut Cream\" width=\"800\" height=\"1200\" \/><p id=\"caption-attachment-14992\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 22061--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Chocolate Cupcakes with Hazelnut Cream<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For chocolate and praline cupcakes:<\/h4>\n<ul>\n<li>200 grams dark chocolate<\/li>\n<li>125 grams butter<\/li>\n<li>30 grams praline paste<\/li>\n<li>Pinch of salt<\/li>\n<li>150 grams sugar<\/li>\n<li>3 large eggs<\/li>\n<li>50 grams cornstarch<\/li>\n<li>20 grams cocoa powder<\/li>\n<li>30 grams ground hazelnuts<\/li>\n<li>1\/2 tsp. baking powder<\/li>\n<\/ul>\n<h4>For hazelnut cream:<\/h4>\n<ul>\n<li>250 ml. milk<\/li>\n<li>2 egg yolks<\/li>\n<li>40 grams sugar<\/li>\n<li>20 grams cornstarch<\/li>\n<li>1 tsp. vanilla extract<\/li>\n<li>125 grams butter<\/li>\n<li>100 grams praline paste<\/li>\n<\/ul>\n<h4>Decoration:<\/h4>\n<ul>\n<li>100 grams melted dark chocolate<\/li>\n<li>caramelized hazelnuts bits<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<ol>\n<li>Preheat oven to 170 degrees and grease the pan well.<\/li>\n<li>Chop the chocolate and put in a bowl.<\/li>\n<li>Add butter and solvent together in the microwave or over double-boiler until everything is melted and mixture is smooth.<\/li>\n<li>Add praline paste, salt and sugar and beat well until blended.<\/li>\n<li>Add the eggs one at a time, stirring between additions.<\/li>\n<li>Add cornstarch, cocoa powder, ground hazelnuts and baking powder and mix just until incorporated.<\/li>\n<li>Pour the mixture into the pan and filled up to about 2\/3 of each hole.<\/li>\n<li>Bake the cakes for about 15-20 minutes or until set at the edges, but still slightly soft in the center.<\/li>\n<li>Cool completely and extracting from the mold.<\/li>\n<li>Hazelnut cream: in a medium pot heat milk to a simmer.<\/li>\n<li>In a separate bowl, whisk egg yolks, sugar, cornstarch and vanilla.<\/li>\n<li>Add about 1\/3 amount of boiling milk over the egg yolk mixture while whisking until mixture is smooth.<\/li>\n<li>Add the remaining milk mixture into a bowl and beat well.<\/li>\n<li>Return the mixture into the pot and cook while constant whisking on medium-high flame until you get a thick pastry cream.<\/li>\n<li>Cool the cream in the refrigerator until it is completely set.<\/li>\n<li>Transfer the cold cream into a bowl and beat well.<\/li>\n<li>In a mixer bowl whip the butter with a paddle-attachment until it softens slightly. Add praline paste and blend until mixture is smooth.<\/li>\n<li>Add the whipped cream into the butter and mix just until creamy smooth.<\/li>\n<li>Transfer the cream into a piping bag fitted with large round piping tip.<\/li>\n<li>Pipe high mounds of cream to the top of each cake.<\/li>\n<li>Decoration: melt the chocolate in the microwave or over double-boiler.<\/li>\n<li>Pour the chocolate onto a baking paper and spread to about of 2-3 mm thick.<\/li>\n<li>Sprinkle generously hazelnut bits and cool for 1-2 minutes in the refrigerator until the chocolate begins to set, but still slightly soft.<\/li>\n<li>Use a 4-5 cm cookie cutter and cut the chocolate into circles. Cool completely in the fridge for half an hour.<\/li>\n<li>Place a chocolate and hazelnut disc on top of the cream and serve.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">The cupcakes are at their best on the day or two after preparation.<\/li>\n<li style=\"text-align: left\">Praline paste can be bought in baking specialty stores for products and raw materials.<\/li>\n<li style=\"text-align: left\">Keep the cupcakes in an airtight container in the refrigerator up to 4 days.<\/li>\n<li style=\"text-align: left\">You can make the recipe in one 22 cm round cake. The baking time will be longer.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<div id=\"attachment_13596\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-13596\" class=\"wp-image-13596\" title=\"Chocolate Cupcakes with Hazelnut Cream\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2016\/04\/individual_chocolate_cake_with_hazelnut_cream2-s-1.jpg\" alt=\"Chocolate Cupcakes with Hazelnut Cream\" width=\"800\" height=\"534\" \/><p id=\"caption-attachment-13596\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>These chocolate cupcakes are one of the best desserts you&#8217;ll ever make \u2013 its super fudgy, rich, chocolatey and delicious, and to top it all you drizzle a big mound of luscious hazelnut cream. Chocolate Cupcakes with Hazelnut Cream For chocolate and praline cupcakes: 200 grams dark chocolate 125 grams butter 30 grams praline paste [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":34992,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1594,1584,1560],"tags":[1597,1618,1976,1967],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Chocolate Cupcakes with Hazelnut Cream | Lil&#039; Cookie<\/title>\n<meta name=\"description\" content=\"Gluten free chocolate cupcakes with hazelnut cream - so rich, moist, chocolatey and delicious and would make a great dessert for Passover.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lilcookie.com\/chocolate-cupcakes-with-hazelnut-cream\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chocolate Cupcakes with Hazelnut Cream | Lil&#039; 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