Thursday, 28 May 2015

Chocolate & Hazelnut Cupcakes with Apricot Frosting.

After my last bake I had some frosting left in the fridge,  so I decided to use it up by making some Chocolate and Hazelnut cupcakes.

Chocolate and hazelnut is always a good combination and I think the addition of the mild apricot flavor in the buttercream makes a great topping.

The recipe I followed is actually from Allrecipes, but I didn't use the recommended frosting.  So the recipe below follows Allrecipes for the cupcake, but my own recipe for the frosting.

The recipe says it will make 14, but I think I could easily have eked out a 15th.

The results are very good indeed, though I am the first to admit and piping is not my forte.  I ate one cupcake while they were still warm, and it tasted so good, chocolatey, the the taste and crunch of hazelnut.  Then, when they were cooled and I had added the frosting I ate another and it was just wonderful.  So I recommend this recipe to anyone wanting to try something a little different.
Chocolate & Hazelnut Cupcakes, with Apricot Buttercream Frosting
Ingredients:
For the cupcakes
  • 100g 70% chocolate
  • 6 tablespoons milk (semi-skimmed is fine)
  • 175g unsalted butter
  • 175g caster sugar
  • 4 large eggs
  • 150g self-raising flour
  • 1/2 teaspoon baking powder
  • 100g crushed hazelnuts
For the Frosting:
  • 100g butter, softened
  • 400g icing sugar
  • 2 tbsp greek yogurt(or double cream)
  • 4tbsp apricot jam
  • 1/2 tsp vanilla extract
Method:
  1. Cupcakes: Preheat the oven to 180 C/160C Fan / Gas 4. 
  2. Melt the 100g chocolate and milk over a saucepan of boiling water.
  3. Beat the 175g butter and caster sugar until pale and creamy, stir in eggs. 
  4. Fold in flour, baking powder and hazelnuts.
  5. Add the melted chocolate and milk mixture and mix well. Spoon into muffin cases.
  6. Bake in the oven for 15 to 20 minutes.
  7. To make the frosting combine the butter, icing sugar, great yogurt, apricot jam and vanilla extract until it is a nice creamy texture. Set aside to use when the cupcakes are cooled.
  8. Put the frosting into a piping bag, with a nozzle of your choice and pipe over the cupcakes.

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