Almond and hazelnut cupcake

Almond and hazelnut cupcake

Level:
Easy
Makes:
Makes 12 cupcakes

Cupcakes

Ingredients

  • 2.5 oz
    Butter
  • 5.3 oz
    Csm-1eclipse53

Preparation

Melt gently together.

Ingredients

  • 4.2 oz
    Brown sugar
  • 3.5 oz
    Eggs

Preparation

Whisk together.
Stir in the cooled chocolate and butter mixture

Ingredients

  • 7.8 oz
    Ground almonds
  • 1.9 oz
    Crushed roasted hazelnuts
  • 1.4 oz
    Plain flour

Preparation

Fold in.

Ingredients

  • 1.8 oz
    Whole milk

Preparation

Fold in.

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

Cupcake frosting

Ingredients

  • 1.8 oz
    Whole milk
  • 3.5 oz
    Whipped cream

Preparation

Bring to the boil.
Cool to 80°C.

Ingredients

  • 5.3 oz
    Csm-1eclipse53

Preparation

Whisk in.
Allow to set overnight.

Ingredients

  • 3.5 oz
    Unsalted butter
  • 2.6 oz
    Icing sugar
  • 0.9 oz
    Cocoa powder van houten full bodied 22 / 24% brown

Preparation

Cream together. Fold into the set ganache. 

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