BROWNIE
CUPCAKES
baranbakery.com
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The most perfect, rich, brownie-bottom cupcakes with chocolate icing and hazelnut praline ganache on top!
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Ingredients
CUPCAKES
AP flour cocoa powder salt baking powder baking soda egg canola oil granulated sugar vanilla buttermilk hot coffee
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Ingredients
GANACHE
hazelnuts granulated sugar heavy cream bitter-sweet chocolate
ICING
butter vanilla powdered sugar cocoa powder salt
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STEP 1:
For the cupcakes, combine the flour, cocoa powder, salt, baking powder and baking soda in a bowl and set aside.
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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.
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STEP 3:
Alternate adding the dry ingredients and hot coffee into your wet mixture, starting and ending with the dry ingredients.
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STEP 4:
Preheat the oven to 350F and line a cupcake tin. Fill the tins 3/4 full and bake for 12 minutes.
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STEP 5:
For the hazelnut praline, place the hazelnuts on a baking sheet. Set Aside. Heat sugar on medium heat and stir until dissolved.
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STEP 6:
Pour the sugar evenly over the hazelnuts and stir quickly before it cools and hardens.
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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.
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STEP 8:
For the frosting, beat butter and vanilla until the mixture becomes fluffy. Add powdered sugar, cocoa powder, salt, and beat.
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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.
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Click the link below for the full recipe!
baranbakery.com
Full Recipe