Sometimes, just sometimes, you come across a recipe where the end result looks infinitely cooler than you thought it would. These Candied-Hazelnut Cupcakes (recipe below from Martha Stewart) are totally that. Read on. You’ll see.
The cupcakes are extremely dense and fairly moist. Very muffin-like. They have a surprisingly sweet, nutty flavor. The hazelnuts are extremely strong. Not overly strong, I’m just surprised cause they’re normally not a super-intense nut.
The frosting is a cross between a ganache and a buttercream. It’s smooth and thick and easy to spread. It has a very chocolatey flavor. Sweet, but leveled. You can really taste the cocoa powder and the semisweet chocolates.
Together it’s a lot like a chocolate-covered hazelnut cupcake. You get the nut. And the chocolate. They mesh together nicely. If you’re not a nut-in-your-food fan though, these will not be your style. So, keep that in mind when you’re baking them.
Note: In mini form, you really just get the chocolate frosting. I’m not gonna say that’s bad, I’m just gonna say it’s chocolatey.
Note: It’s quite a bit of time and effort to make the candied hazelnut. They are beautiful, but I’m not sure spending that much time on a topping is my cup of tea.
Scoring Sheet:
- Cupcake Taste: 3
- Frosting Taste: 4
- Overall Taste: 4
- Appearance: 4.5
- Ease of Making: 2.5 (more time-consuming than difficult)
- TOTAL: 18
RECIPE
Candied-Hazelnut Cupcakes (recipe from Martha Stewart)
Cupcakes:
- 1/2 cup whole unblanched almonds, toasted
- 1/2 cup hazelnuts, toasted and skinned
- 3/4 cup all-purpose flour
- 3/4 cup cake flour (not self-rising), sifted
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1/2 cup firmly packed dark-brown sugar
- 3/4 cup milk
- 4 large egg whites
Frosting:
- 1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
- 1/2 cup plus 1 tablespoon boiling water
- 2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
- 1/4 cup confectioners’ sugar, sifted
- 1/4 teaspoon salt
- 1 1/2 pounds best-quality semisweet chocolate, melted and cooled
Candied-Hazelnuts:
- 24 hazelnuts, toasted and skinned
- 3 cups sugar
- 3/4 cup water
For directions visit Martha Stewart.
*Tomorrow: Tiramisu Cupcakes*
It might take a long time but that topping looks great : )
Thanks!