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 oven to 350°F and line a cupcake tin with wrappers.
Sift flour, cocoa powder, baking powder, and salt into a bowl. Set aside.
Cream butter and sugar in a stand mixer until fluffy (about 5 minutes).
Add eggs one at a time, mixing after each addition. Stir in vanilla.
Alternate adding dry ingredients and sour cream, mixing gently between each addition.
Divide the batter evenly into cupcake liners and bake for 20-25 minutes.
Let cool completely before assembling.
Dark Chocolate Ganache: Chop chocolate and place in a bowl.
Heat cream until simmering, then pour over chocolate. Let sit for 5 minutes.
Stir until smooth and add corn syrup for shine.
Swiss Meringue Buttercream: Whisk egg whites, sugar, and salt over simmering water until it reaches 160°F. Transfer to a stand mixer and whisk until stiff peaks form.
Add butter gradually, mixing until smooth and creamy. Stir in vanilla and melted chocolate.
Assemble the Cupcakes:Dip the cooled cupcakes into the ganache, then roll the edges in chopped hazelnuts.
Pipe buttercream on top with a pastry bag, then refrigerate for 10 minutes.
Drizzle more ganache over the buttercream and top with a hazelnut crunch truffle.