The most perfect, rich, brownie-bottom cupcakes with chocolate icing and hazelnut praline ganache on top!



AP flour cocoa powder salt baking powder baking soda egg canola oil granulated sugar vanilla buttermilk hot coffee



hazelnuts granulated sugar heavy cream bitter-sweet chocolate


butter vanilla powdered sugar cocoa powder salt

STEP 1: For the cupcakes, combine the flour, cocoa powder, salt, baking powder and baking soda in a bowl and set aside.

STEP 2: With a whisk attachment, beat together the egg, oil and sugar for a couple of minutes. Add in vanilla and buttermilk and mix.

STEP 3: Alternate adding the dry ingredients and hot coffee into your wet mixture, starting and ending with the dry ingredients.

STEP 4: Preheat the oven to 350F and line a cupcake tin. Fill the tins 3/4 full and bake for 12 minutes.

STEP 5: For the hazelnut praline, place the hazelnuts on a baking sheet. Set Aside. Heat sugar on medium heat and stir until dissolved.

STEP 6: Pour the sugar evenly over the hazelnuts and stir quickly before it cools and hardens.

STEP 7: For the ganache, heat heavy cream. Slowly pour over chocolate and stir until smooth. Add 3/4 of the hazelnut praline. Set aside to cool.

STEP 8: For the frosting, beat butter and vanilla until the mixture becomes fluffy. Add powdered sugar, cocoa powder,  salt, and beat.

STEP 9: Pipe cupcakes with frosting, creating a well in the center. Place hazelnut praline ganache in the well and top with hazelnut praline chunks.

Click the link below for the full recipe!