There's a cafe right around the corner from my apartment that has a Hazelnut Chocolate Cupcake on its menu. It's a chocolate cupcake with a creamy hazelnut filling and chocolate frosting. It sounds like heaven.
Unfortunately, they haven't had it for the last three weeks and I'm starting to think their menu is lying. So my sister and I decided to make our own Hazelnut Chocolate Cupcakes this past lazy Sunday.
Now keep in mind that the key word is "lazy". Big Sis and I went off to see the Swell Season, She & Him and The Bird and The Bee at the Hollywood Bowl that Sunday, so we had an entire picnic to plan.
With low energy and little time, we went off and bought some Devil's Food cake mix, nutella, bittersweet chocolate chips and chopped hazelnuts. Sorry diehards, this one's for the cheaters.
Hazelnut Chocolate Cupcakes
1/2 cup heavy whipping cream
1.5 cups bittersweet chocolate chips
1 tablespoon chopped hazlenuts, toasted
1. Make the cupcakes according to the directions on the box. Let cool.
2. Meanwhile, make the ganache frosting. To do so, heat 1/2 cup heavy whipping cream. Pour over 1.5 cups bittersweet chocolate chips. Let sit for a minute or two and stir until smooth. Let it come to room temperature. Then chill. Then whip until stiff.
3. Once the cupcakes are cool, cut out a square on the top. Drop in as much Nutella as you want. Cover up again.
4. Frost and top with toasted chopped hazelnuts.