Chocolate Hazelnut Mini Muffins
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
24
- For the cupcakes
- 1 cup grated, plain Dark chocolate (70% cocoa solids)
- ½ cup butter
- 0.333 cup sugar
- 1 tsp vanilla extract
- 1 pinch salt
- 1 egg
- 1 ¾ cups all-purpose flour
- 1 tsp Baking powder
- ½ tsp baking soda
- 1 Tbsp cocoa powder
- ⅜ cup milk
- 0.333 cup chopped Hazelnuts
- For the buttercream
- ⅔ cup unsalted butter
- 3 ½ cups powdered sugar
- ⅔ cup Crème fraiche
- pink Food coloring
- To decorate
- 24 heart shaped chocolate covered Cookie
- Sugar pearls
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Line a 24 hole mini muffin tin with paper baking cases.
2.
Beat together the chocolate and butter in a mixing bowl until soft and creamy.
3.
Gradually beat in the sugar, vanilla and salt until smooth.
4.
Beat in the egg until incorporated. Gradually sift in the flour, baking powder, bicarbonate of soda and cocoa and fold in gently, alternating with the milk, until well blended. Fold in the hazelnuts.
5.
Spoon into the paper cases and bake for about 15 minutes, until springy to the touch. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.
6.
For the buttercream: beat the butter until soft and creamy. Sift in the icing sugar alternately with the creme fraiche and beat well until thick and creamy. Stir in a few drops of pink food colouring.
7.
Spoon into a piping bag and pipe on top of the cakes. Place a cookie on each cake and sprinkle with sugar pearls.
