Chocolate Hazelnut Cupcakes Recipe

Instructions

• Step 1

  
  

  For Cupcakes: Preheat oven to 350ºF with rack in middle. Line a 12-cup muffin tin with cupcake liners. In a medium bowl, sift together flour, cocoa, baking soda and salt.

• Step 2

  
  

  Using a stand mixer fitted with the paddle attachment (or hand-held mixer), beat sugar, butter and vanilla on medium-high speed until light and fluffy, about 5 minutes. Add eggs, one at a time, mixing to combine. Scrape down sides of bowl. With mixer on low, alternately add dry ingredients and fairlife ultra-filtered milk, in three additions each, scraping down sides of bowl as necessary to ensure mixture is well combined.

• Step 3

  
  

  Spoon batter into prepared pans, filling cups about 3/4 full. Bake, rotating tin halfway through, until a tester inserted in center of a cupcake comes out clean and tops spring back when lightly touched, 20 to 25 minutes.

• Step 4

  
  

  Invert cupcakes onto wire rack, then turn top side up and let cool completely.

• Step 5

  
  

  For Glaze and Topping: Preheat oven to 350ºF with rack in middle. Spread nuts on a rimmed baking sheet and bake in oven until fragrant and lightly golden, 8 to 12 minutes. Remove from oven and wrap nuts in a clean kitchen towel. Let stand 1 minute, then rub in towel to remove skins (it’s ok if some skins don’t come off). Coarsely chop nuts, then place in medium-mesh sieve and shake away any loose skins and fine crumbs.

• Step 6

  
  

  Put chocolate in a small heatproof mixing bowl. Combine cream and corn syrup in a small saucepan and bring just to a boil. Pour over chocolate mixture, then stir slowly until chocolate is melted and glaze is shiny.

• Step 7

  
  

  Dip top of each cupcake into glaze, tapping to remove any excess. Return cupcakes to wire rack. Sprinkle with nuts. Let stand until glaze set, 30 to 35 minutes.