yield: 1 dozen
A mix of fairlife chocolate ultra-filtered milk, cocoa powder, and semisweet chocolate provides these pretty cupcakes with a triple chocolate punch! Baking with fairlife chocolate ultra-filtered milk helps retain structure during baking and gives these treats a deliciously tender cake. Hazelnuts lend toasty notes and a nice crunch to the ganache topping, but if you prefer, use sprinkles, sugar pearls or other toppings as a garnish instead. Good news if you’re a sweet lover who is lactose intolerant, as these cupcakes won’t require a baking substitute when you use fairlife ultra-filtered milk.
1 cup all-purpose flour
1/2 cup unsweetened Dutch process cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon kosher or sea salt
2/3 cup granulated sugar
6 tablespoons unsalted butter, softened
1/2 teaspoon pure vanilla extract
2 large eggs
1/2 cup fairlife chocolate ultra-filtered milk
Glaze and Topping
1/2 cup hazelnuts
2 ounces semisweet chocolate, finely chopped
1/4 cup heavy cream
1 tablespoon light corn syrup
Special equipment: standard 12-cup muffin tin; cupcake liners
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.
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.
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.
Invert cupcakes onto wire rack, then turn top side up and let cool completely.
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.
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.
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.