CHOCOLATE HAZELNUT CUPCAKES
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Use a 24 socket cupcake pan and line with paper liners. Set the pan aside.
- In a medium bowl, whisk together the eggs and liqueur until blended, and set aside.
- In a large bowl of an electric stand mixer on low speed, gently combine the flour, granulated sugar, hazelnut meal, baking powder, baking soda and salt until blended. Add the butter and sour cream and beat on low speed until the dry ingredients are moistened.
- Increase the speed to medium and beat for 2 1/2 minutes, scraping the sides of the bowl occasionally. In three separate additions, add the egg mixture to the batter, beating for 30 seconds after each addition. Divide the batter evenly into the prepared cupcake liners and bake on the center rack until a cake tester inserted into the center of each cake comes out clean, 20 to 25 minutes. Cool the cakes in the pans for 10 minutes. Remove from the pans and cool the cakes completely on wire racks, about 30 minutes.
- For the torrone filling: Mix together the butter and powdered sugar with the paddle attachment in an electric mixer. Once thoroughly combined, add the torrone paste. Continue to mix until evenly distributed.
- For the chocolate hazelnut fudge: In a food processor, place the powdered sugar, cocoa and salt. Blend to remove any lumps. Add in the butter and blend until smooth. Add the corn syrup. Process just until combined, and then scrape down the sides. Pulse. Add the chocolate hazelnut spread, and then pulse until completely combined, smooth and creamy.
- To assemble: Core each cupcake, and then fill with the torrone filling. Using a round tip and pastry bag, ice each cupcake with chocolate hazelnut fudge, creating a swirl on top.
CUBAN COFFEE CUPCAKES
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line a standard muffin pan with 12 cupcake liners.
- Combine the flour, sugar, baking powder, salt and eggs into the bowl of an electric stand mixer. Whip the ingredients for 8 minutes on high speed. Scrape down the bowl, and add the liquid shortening and milk. Mix 8 more minutes at medium speed. Gently fold in the instant espresso granules. Fill the cupcake liners three-quarters full with batter and bake until golden brown and baked through, about 25 minutes. Cool the cupcakes completely.
- For the caramel filling: Stir the dulce de leche, toffee bits and instant espresso granules together until fully combined. Place in a pastry bag with a round tip large enough to allow the toffee bits to pass through without becoming lodged.
- For the buttercream: Bring the sugar and 2 ounces water to a boil in a medium saucepot. Place the egg whites into the bowl of an electric stand mixer. When sugar syrup reaches 238 degrees F on a candy thermometer, begin whipping the egg whites. Cook the sugar syrup to 250 degrees F, and slowly pour the syrup into the whipped meringue. Whip on high speed until the meringue cools and stiff peaks are formed. Mix in the softened butter and coffee extract. Place into a piping bag fitted with a large star tip.
- For the pipettes: Bring the sugar and 2 ounces water to a gentle simmer. Remove from the heat and stir in the instant espresso granules. Fill 12 chemistry pipettes with the syrup.
- To assemble: Using an apple corer, remove the center core of the baked cupcakes and fill with coffee-toffee Cuban caramel filling. Pipe espresso swirl buttercream generously on top of the cupcakes. Sprinkle coffee and milk crispies on top of the cupcakes. Insert 1 Cuban coffee syrup pipette into each cupcake and place a chocolate plaque on top.
TALL, DARK AND HANDSOME
Provided by Sandra Lee
Time 3m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Wet rim of martini glass on a damp paper towel and dip into cocoa mix; set aside.
- Add remaining ingredients to a cocktail shaker filled with ice. Stir and strain into martini glass.
ULTIMATE DUDE CUPCAKES
Steps:
- Preheat the oven to 300 degrees F. Line 2 cupcake or muffin pans with 18 cupcake liners.
- Sift the flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl. Add the buttermilk, warm water, applesauce, vanilla extract and eggs, and mix until well combined.
- Fill the cupcake liners three-quarters full with batter and bake or until a toothpick inserted into the center comes out clean, 18 minutes. Cool the cupcakes completely.
- To assemble: Cut a hole in the center of the chocolate cupcakes with a paring knife. Scoop 1/2 tablespoon of Cookie Dough Filling into the center. Replace the piece of cake you cut out. Generously frost the top of the cupcake with the Peanut Butter Frosting. Drizzle with store-bought caramel sauce and sprinkle with kosher salt. Place the Fondant Covered Chocolate Chip Cookie Tire on top.
- Combine the flour, baking soda and salt in a small bowl and set aside. In the bowl of an electric stand mixer with the paddle attachment, beat the butter with the brown sugar, granulated sugar and vanilla extract until creamy. Add the milk and mix. Gradually beat in the flour mixture. Stir in the chocolate chips by hand. Divide in half and set one half in the cooler to chill. Reserve the other half for the Fondant Covered Chocolate Chip Cookie Tires.
- Cream the butter and add the peanut butter and mix until blended. Add the vanilla and continue mixing. Sift in the powdered sugar and whip until soft and fluffy. Put the frosting in a pastry bag and cut 1/2-inch off the tip.
- Preheat the oven to 375 degrees F.
- Bake the reserved Cookie Dough Filling in the oven until golden brown, 9 to 11 minutes. Remove from the oven and allow to cool.
- Cut out circles of cookies with a circular cookie cutter. Roll out the fondant and cut out circles of fondant with a circular cookie cutter slightly larger than the cutter you used for the cookies. Wrap the fondant circle around the cookie circle. Stick 1 white chocolate candy melt in the center of the fondant so that it sticks. Using the "v" point of a star-shaped cookie cutter, press "tire treads" all around the sides of the cookie.
More about "tall dark and handsome chocolate hazelnut cupcakes recipes"
TALL, DARK, AND HANDSOME CHOCOLATE HAZELNUT CUPCAKES
2014-08-21 Whisk the hazelnut liquor and cocoa powder together until combined. In the bowl of a stand mixer with a paddle attachment, cream the …
From cookingchanneltv.com
Servings 24Total Time 50 mins
From cookingchanneltv.com
Servings 24Total Time 50 mins
TALL, DARK, AND HANDSOME CHOCOLATE HAZELNUT CUPCAKES
Tall, dark, and handsome chocolate hazelnut cupcakes. Recipes. Our Latest Recipes; Lunch Recipes; Dinner Recipes; Dessert Recipes; Vegetarian Recipes; Italian Recipes; Inspiration. Autumn Evenings with ROKU Gin; …
From foodnetwork.co.uk
From foodnetwork.co.uk
HAZELNUT CHOCOLATE CUPCAKES - THE LOOPY WHISK
2020-10-11 These hazelnut chocolate cupcakes taste like Nutella in cupcake form. The chocolate cupcakes are moist and super chocolatey, stuffed with a centre of hazelnut …
From theloopywhisk.com
From theloopywhisk.com
TALL, DARK & HANDSOME CHOCOLATE CAKE - LETTUCE ENTERTAIN YOU
1. Preheat the oven to 300°F. 2. Melt the semi-sweet chocolate, butter, vanilla, and salt over a double boiler. Remove from heat and allow to cool slightly. 3. Separate the egg yolks into a …
From lettuce.com
From lettuce.com
TALL, DARK, AND HANDSOME CHOCOLATE HAZELNUT CUPCAKES
May 3, 2012 - Chocolate Hazelnut Cupcakes (using Nutella!) from London's famous Hummingbird Bakery! May 3, 2012 - Chocolate Hazelnut Cupcakes (using Nutella!) from …
From pinterest.co.uk
From pinterest.co.uk
TALL, DARK, AND HANDSOME CHOCOLATE HAZELNUT CUPCAKES
May 3, 2013 - A traditional Christmas liqueur that is popular in the Virgin Islands and St. Martin. The Virgin Islands own Cruzan Rum is used but you can substitute your favourite Caribbean …
From pinterest.com.au
From pinterest.com.au
CHOCOLATE HAZELNUT CUPCAKES RECIPE | COOKING CHANNEL
For the cupcakes: Preheat the oven to 350 degrees F. Use a 24 socket cupcake pan and line with paper liners. Set the pan aside. In a medium bowl, whisk together the eggs and liqueur …
From cookingchanneltv.com
From cookingchanneltv.com
TALL, DARK, AND HANDSOME CHOCOLATE HAZELNUT CUPCAKES
2017-10-31 Whisk the hazelnut liquor and cocoa powder together until combined. Step 4 In the bowl of a stand mixer with a paddle attachment, cream the butter and sugars together on …
From recipenet.org
From recipenet.org
CHOCOLATE HAZELNUT CUPCAKES - DINNER AT THE ZOO
2016-06-16 For the cupcakes: Preheat the oven to 350°F. Line a muffin pan with 12 paper liners. Stir together the cocoa powder, flour, baking soda, and baking powder together in a …
From dinneratthezoo.com
From dinneratthezoo.com
TALL, DARK, AND HANDSOME CHOCOLATE HAZELNUT CUPCAKES
Recipe, grocery list, and nutrition info for Tall, Dark, and Handsome Chocolate Hazelnut Cupcakes. This Tall, Dark, and Handsome Chocolate Hazelnut Cupcakes recipe contains …
From saymmm.com
From saymmm.com
TALL, DARK, AND HANDSOME CHOCOLATE HAZELNUT CUPCAKES
Mar 7, 2012 - Get Tall, Dark, and Handsome Chocolate Hazelnut Cupcakes Recipe from Food Network. Mar 7, 2012 - Get Tall, Dark, and Handsome Chocolate Hazelnut Cupcakes …
From pinterest.com
From pinterest.com
RECIPES FOR TALL, DARK, AND HANDSOME CHOCOLATE HAZELNUT …
Search popular online recipes for tall, dark, and handsome chocolate hazelnut cupcakes and easily save recipes, create organized grocery lists for the recipes and view nutritional …
From saymmm.com
From saymmm.com
[CAKE-RECIPE] TALL, DARK, AND HANDSOME CHOCOLATE HAZELNUT …
Tall, Dark, and Handsome Chocolate Hazelnut Cupcakes Total Time: 50 min Prep 30 min Cook 20 min Yield: 24 cupcakes Ingredients Cupcakes: 1 1/2 cups all-purpose flour 1 …
From mail-archive.com
From mail-archive.com
RECIPES FOR TALL, DARK, AND HANDSOME CHOCOLATE HAZELNUT …
Search popular online recipes for tall, dark, and handsome chocolate hazelnut cupcakes and easily save recipes, create organized grocery lists for the recipes and view nutritional …
From saymmm.com
From saymmm.com
You'll also love