Ingredients
Cupcakes
- 150 grams all-purpose flour, spooned and leveled
- 40 grams unsweetened cocoa powder, spooned and leveled
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 large egg, room temperature
- 80 mL canola oil
- 200 grams granulated sugar
- 1/2 Tbsp vanilla
- 120 mL buttermilk
- 120 mL strong hot coffee
Hazelnut Praline Ganache
- 120 grams loosely ground hazelnuts
- 200 grams granulated sugar
- 240 mL heavy cream
- 170 grams dark chocolate
Chocolate Frosting
- 227 grams unsalted butter, softened
- 1 tsp vanilla
- 360 grams powdered sugar, spooned and leveled
- 30 grams unsweetened cocoa powder, spooned and leveled
- 1/4 tsp salt
Method
Brownie Cupcakes
- Preheat the oven to 350F/177C and line a cupcake tin.
- Combine the flour, cocoa powder, salt, baking powder and baking soda in a bowl and set aside.150 grams all-purpose flour spooned and leveled, 40 grams unsweetened cocoa powder spooned and leveled, 1/2 tsp salt, 1 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 room temperature, 80 mL canola oil, 200 grams granulated sugar, 1/2 Tbsp vanilla, 120 mL buttermilk, 120 mL strong hot coffee
- Fill the cupcake tins 1/2-3/4 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.120 grams 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.200 grams 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.240 mL heavy cream, 170 grams dark 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.227 grams unsalted butter softened, 1 tsp vanilla, 360 grams powdered sugar spooned and leveled, 30 grams unsweetened cocoa powder spooned and leveled, 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