Brownie-Bottom Hazelnut Praline Cupcakes

I AM SO EXCITED ABOUT THIS RECIPE BECAUSE IT’S DEFINITELY A CROWD PLEASER!!! yes I had to shout that from the rooftops. 

According to Narcis I’m not allowed to say that this is one of the best recipes on here or one of my all-time favorites or the best thing I ever ate because I’ve already killed my trust with that. So how about I say that this is one HIS favorite desserts! He ate like three of them & that that’s huge because HE DOESN’T LIKE SWEETS! I know, weirdo… but that says a lot for these cupcakes ya’ll. 

Also like how pretty are they?! Don’t they just make you feel like you want to take the biggest bite & not share with anyone or is that just me? I really am proud of these cupcakes because they’re at that perfect sweet spot. They’re super rich but not too rich that you can’t finish it. In fact all my friends ate more than one soooo yeah I had none left for my fam bam & I’m sure if/when they see this post my mom & sister might kill me if I don’t make this again. 

So yeah join me & make these for your family for your next holiday party, I promise they won’t disappoint! & yes, I PROMISE. Ok, I’m done with all the yelling about these abnormally good cupcakes. If you make them, please let me seeeeee! Tag me @baranbakery on insta or #bakewithb or send me a message! As always, 

Love, B 

P.s. the name ‘brownie-bottom’ comes from them being shorter & richer than normal cupcakes. It wasn’t intentional when I made them but I liked them better than a regular chocolate cupcake so you’re welcome. 

Chocolate Hazelnut Praline Cupcakes Recipe

Bernice Baran

Rich, brownie-bottom cupcakes with chocolate icing and hazelnut praline ganache on top!

4.50 from 2 votes

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 15 minutes mins

Additional Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Cakes

Cuisine American

Servings 24 cupcakes

Calories 359 kcal

Equipment

• Round Piping Tips
• Disposable Piping Bags
• Silpat Mat
• Muffin Pan 
• Rubber Spatula
• Kitchen Aid 5 qt. Stand Mixer
• Cupcake Liners

Ingredients

  

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Cupcakes

• 1 cup (120g)all-purpose flour spooned and leveled
• 2/3 cup (60g) unsweetened cocoa powder spooned and leveled
• 1/2 tsp salt
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1 large egg room temperature
• 1/3 cup (80ml) canola oil
• 1 cup (200g) granulated sugar
• 1/2 Tbsp vanilla
• 1/2 cup (120mL) buttermilk
• 1/2 cup (120mL) strong hot coffee

Hazelnut Praline Ganache

• 1 cup (120g) loosely ground hazelnuts
• 1 cup (200g) granulated sugar
• 1 cup (240mL) heavy cream
• 1 cup (170g) bitter-sweet chocolate

Icing

• 1 cup (225g) butter softened
• 1 tsp vanilla
• 3 cup (360g) powdered sugar spooned and leveled
• 1/2 cup (30g) unsweetened cocoa powder spooned and leveled
• 1/4 tsp salt

Instructions

 

Brownie Cupcakes

• Preheat the oven to 350F/177C convection (325F/163C conventional) and line a cupcake tin.
• Combine the flour, cocoa powder, salt, baking powder and baking soda in a bowl and set aside.
  1 cup (120g)all-purpose flour, 2/3 cup (60g) unsweetened cocoa powder, 1/2 tsp salt, 3/4 tsp baking powder, 1/2 tsp baking soda
• With a whisk attachment, beat together the egg, oil and sugar for a couple of minutes. Add in the vanilla and buttermilk and mix until fully combined. Alternate adding the dry ingredients and hot coffee into your wet mixture, starting and ending with the dry ingredients.
  1 large egg, 1/3 cup (80ml) canola oil, 1 cup (200g) granulated sugar, 1/2 Tbsp vanilla, 1/2 cup (120mL) buttermilk, 1/2 cup (120mL) strong hot coffee
• Fill the cupcake tins 3/4 full and bake for 12-14 minutes.

Hazelnut Praline Ganache

• While the cupcakes are baking, place the ground hazelnuts in a short, wide bowl or on a baking sheet. Set aside.
  1 cup (120g) loosely ground hazelnuts
• Place the sugar in a sauce pan over medium heat. Stir intermittently until it is fully dissolved and the color is like honey. Pour the sugar evenly over the hazelnuts and stir quickly before it cools and hardens. There may be some larger chunks- you can leave them or break them up.
  1 cup (200g) granulated sugar
• Heat up the heavy cream and remove it just before boiling. SLOWLY pour over the chocolate while stirring (they can also be melted together in the microwave. Make sure to microwave in intervals so the chocolate doesn't burn if using this method). Stir until the chocolate is silky smooth, then add 3/4 of the hazelnut praline.
  1 cup (240mL) heavy cream, 1 cup (170g) bitter-sweet chocolate
• Set aside and allow the ganache to cool.

Chocolate Frosting

• With a flat beater, beat the butter and vanilla until the mixture becomes pale and fluffy. Add the powdered sugar, cocoa powder, and salt and beat for 5-10 minutes until the sugar is fully dissolved and not gritty. Using a piping bag or a spoon, frost the cupcakes, leaving a little well in the center for the hazelnut praline ganache.
  1 cup (225g) butter, 1 tsp vanilla, 3 cup (360g) powdered sugar, 1/2 cup (30g) unsweetened cocoa powder, 1/4 tsp salt
• Once the hazelnut praline ganache has cooled, use about a tablespoon amount and place it in the well on top of the cupcakes.
• Top the cupcakes with left over hazelnut praline chunks!

Nutrition

Serving: 1gCalories: 359kcalCarbohydrates: 42gProtein: 3gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 10gCholesterol: 41mgSodium: 196mgFiber: 2gSugar: 35g

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