INGREDIENTS
3/4 cup all-purpose flour
3/4 cup cocoa powder
1/2 tsp baking powder
1/4 tsp salt
3/4 cup unsalted butter (room temperature) 🧈
1 cup sugar
3 large eggs
1 tsp vanilla extract
1/2 cup sour cream
For the Dark Chocolate Ganache:
4.5 oz dark chocolate
1/2 cup heavy cream
1.5 tsp light corn syrup
For the Milk Chocolate Swiss Meringue
Buttercream:
2 cups unsalted butter (room temperature) 🧈
5 egg whites
1 cup sugar
1/4 tsp salt
1.5 tsp vanilla extract
6 oz milk chocolate (melted and cooled)
For Assembly:
2/3 cup hazelnuts (chopped and toasted)
Hazelnut crunch truffles
INSTRUCTIONS
● Preheat the oven to 350°F and line a cupcake tin with wrappers.
Sift together the flour, cocoa powder, baking powder, and salt into a bowl, then set aside. In a stand mixer, cream the butter and sugar until light and fluffy, about 5 minutes. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla. Gradually alternate adding the dry ingredients and sour cream, mixing gently between each addition.
Evenly divide the batter among the cupcake liners and bake for 20-25 minutes. Let the cupcakes cool completely before assembling.
Dark Chocolate Ganache: Finely chop the chocolate and place it in a bowl. Heat the cream until it simmers, then pour it over the chocolate. Let it sit for 5 minutes before stirring until smooth. Add corn syrup for a glossy finish.
Swiss Meringue Buttercream: Whisk together the egg whites, sugar, and salt over simmering water until the mixture reaches 160°F. Transfer to a stand mixer and whisk until stiff peaks form. Gradually add the butter, mixing until smooth and creamy. Stir in the vanilla and melted chocolate.
Assemble the Cupcakes: Dip the cooled cupcakes into the ganache, then roll the edges in chopped hazelnuts. Use a pastry bag to pipe the buttercream on top, then refrigerate the cupcakes for 10 minutes. Finally, drizzle more ganache over the buttercream and finish with a hazelnut crunch truffle on top.