Quick & Easy

Chocolate hazelnut cupcakes

chocolate hazelnut cupcakes
12 Item



1.Preheat oven to 180°C. Line a 12-hole muffin pan with paper cases.
2.Blend cocoa with the water in a medium bowl until smooth. Stir in chocolate, butter, sugar, nuts and egg yolks.
3.Beat egg whites in a small bowl with an electric mixer until soft peaks form; fold into chocolate mixture in two batches. Fill paper cases threequarters full.
4.Bake cakes 25 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto a wire rack to cool.
5.To make white chocolate ganache, bring cream to the boil in small saucepan; remove from heat. When bubbles subside, add chocolate; stir until smooth. Transfer mixture to small bowl. Cover and refrigerate 30 minutes. Beat with an electric mixer until light and fluffy.
6.Spoon ganache into a large piping bag fitted with a large plain tube. Pipe large swirls of ganache onto cooled cakes. Sprinkle with sprinkles.

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