Almond and hazelnut cupcake

Level:
Easy
Makes:
Makes 12 cupcakes

Cupcakes

Ingredients: Cupcakes

  • 2.5 oz
    butter
  • 5.3 oz
    CSM-1ECLIPSE53

Preparation: Cupcakes

Melt gently together.

Ingredients: Cupcakes

  • 4.2 oz
    brown sugar
  • 3.5 oz
    eggs

Preparation: Cupcakes

Whisk together.
Stir in the cooled chocolate and butter mixture

Ingredients: Cupcakes

  • 7.8 oz
    ground almonds
  • 1.9 oz
    crushed roasted hazelnuts
  • 1.4 oz
    plain flour

Preparation: Cupcakes

Fold in.

Ingredients: Cupcakes

  • 1.8 oz
    Whole milk

Preparation: Cupcakes

Fold in.

Pipe the mixture into cup cake cases.
Fill to half way.
Cook for 12 / 15 minutes at 180°C. 

Cupcake frosting

Ingredients: Cupcake frosting

  • 1.8 oz
    Whole milk
  • 3.5 oz
    whipped cream

Preparation: Cupcake frosting

Bring to the boil.
Cool to 80°C.

Ingredients: Cupcake frosting

  • 5.3 oz
    CSM-1ECLIPSE53

Preparation: Cupcake frosting

Whisk in.
Allow to set overnight.

Ingredients: Cupcake frosting

  • 3.5 oz
    unsalted butter
  • 2.6 oz
    icing sugar
  • 0.9 oz
    cocoa powder Van Houten full bodied 22 / 24% brown

Preparation: Cupcake frosting

Cream together. Fold into the set ganache. 

Pipe or drizzle about 35 g of the frosting on top of each brownie.