Almond and hazelnut cupcake

Created by

  • Beverley Dunkley - Callebaut® chef - CHOCOLATE ACADEMY™ centre UK
  • Clare England - Chefs at the CHOCOLATE ACADEMY™ center UK
level 1

Recipe components

Callebaut® ingredients


  • 70g
  • 150g
    Ecl1pse Belgian Milk Chocolate

Melt gently together.

  • 120g
    brown sugar
  • 100g

Whisk together.
Stir in the cooled chocolate and butter mixture

  • 220g
    ground almonds
  • 55g
    crushed roasted hazelnuts
  • 40g
    plain flour

Fold in.

  • 50g
    whole milk

Fold in.

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

Cupcake frosting

  • 50g
    whole milk
  • 100g
    whipped cream

Bring to the boil.
Cool to 80°C.

  • 150g
    Ecl1pse Belgian Milk Chocolate

Whisk in.
Allow to set overnight.

  • 100g
    unsalted butter
  • 75g
    icing sugar
  • 25g
    cocoa powder Van Houten full bodied 22 / 24% brown

Cream together. Fold into the set ganache. 

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