Tall Dark And Handsome Chocolate Hazelnut Cupcakes Food

VANILLA BEAN HAZELNUT CUPCAKES

Steps:

• Preheat the oven to 325 degrees F. Line a standard cupcake or muffin pan with 12 cupcake liners.
• In medium bowl, whisk together with an electric mixer or hand whisk the flour mix, granulated sugar, baking soda, salt and xanthan gum until well integrated. Add in the soy milk, oil, vanilla and vinegar, and mix until smooth.
• Fill the cupcake liners three-quarters-full with batter. Fill a pastry bag with the chocolate hazelnut spread and cup 1/4-inch off the tip. Fill each cupcake with 1 tablespoon chocolate hazelnut spread. Sprinkle the tops of each cupcake with 1 tablespoon Candied Hazelnuts and bake until baked through, 13 to 15 minutes. Cool the cupcakes completely.
• To assemble: Generously frost each cupcake with the marbled Vanilla Bean and Hazelnut Frostings. Top with a sprinkle of the remaining candied hazelnuts.
• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Mix the hazelnuts, granulated sugar, maple syrup and salt until the hazelnuts are evenly coated. Spread evenly on the prepared baking sheet. Bake for 10 minutes. Allow to cool for 5 to 10 minutes.
• Mix the powdered sugar, nondairy margarine, soy milk, vanilla extract, vanilla seeds and salt with electric mixer until light and fluffy. Fill half the side of a pastry bag with the frosting and set aside.
• Mix the powdered sugar, nondairy margarine, soy milk, chocolate hazelnut spread and vanilla with an electric mixer until light and fluffy. Use the same pasty bag with the vanilla bean frosting and add the hazelnut frosting to the other half of the bag for a marble effect. Cut 1/2-inch off the tip.

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.

TALL, DARK AND HANDSOME

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.

CHOCOLATE HAZELNUT CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cups in 12 regular- size muffin cups; spray with cooking spray. Make and bake cake mix as directed on box for cupcakes, using water, butter and eggs. Remove from pan to cool.
• In chilled medium bowl, beat 1/2 cup of the whipping cream, the sugar and cocoa with electric mixer on high speed until stiff peaks form. Place chocolate chips in heatproof bowl. In 1-cup microwavable measuring cup, microwave remaining 1/4 cup whipping cream on High 30 seconds; pour over chocolate chips. Let stand 2 minutes. Stir until smooth.
• Using a small spoon, remove center of each cupcake. Spoon heaping 1 tablespoon chocolate whipped cream into each hollowed-out cupcake. Spread heaping 1 teaspoon chocolate glaze over each filled cupcake. Sprinkle with hazelnuts. Store covered in refrigerator.