Best 6 Hazelnut Truffle Cupcakes Recipes

CHOCOLATE HAZELNUT CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Use a 24 socket cupcake pan and line with paper liners. Set the pan aside.
• In a medium bowl, whisk together the eggs and liqueur until blended, and set aside.
• In a large bowl of an electric stand mixer on low speed, gently combine the flour, granulated sugar, hazelnut meal, baking powder, baking soda and salt until blended. Add the butter and sour cream and beat on low speed until the dry ingredients are moistened.
• Increase the speed to medium and beat for 2 1/2 minutes, scraping the sides of the bowl occasionally. In three separate additions, add the egg mixture to the batter, beating for 30 seconds after each addition. Divide the batter evenly into the prepared cupcake liners and bake on the center rack until a cake tester inserted into the center of each cake comes out clean, 20 to 25 minutes. Cool the cakes in the pans for 10 minutes. Remove from the pans and cool the cakes completely on wire racks, about 30 minutes.
• For the torrone filling: Mix together the butter and powdered sugar with the paddle attachment in an electric mixer. Once thoroughly combined, add the torrone paste. Continue to mix until evenly distributed.
• For the chocolate hazelnut fudge: In a food processor, place the powdered sugar, cocoa and salt. Blend to remove any lumps. Add in the butter and blend until smooth. Add the corn syrup. Process just until combined, and then scrape down the sides. Pulse. Add the chocolate hazelnut spread, and then pulse until completely combined, smooth and creamy.
• To assemble: Core each cupcake, and then fill with the torrone filling. Using a round tip and pastry bag, ice each cupcake with chocolate hazelnut fudge, creating a swirl on top.

HAZELNUT TRUFFLES

Steps:

• Preheat the oven to 325 degrees F.
• Chop the hazelnuts and place them on a sheet pan. Roast them in the oven for 10 minutes. (If the hazelnuts have skin on them, roast them for 25 minutes.) Set aside to cool.
• Chop the chocolates finely and place in a bowl.
• Heat the cream in a small saucepan until it boils. Immediately pour the hot cream through a fine-meshed sieve into the bowl with the chocolates. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. (If the chocolate doesn't melt completely, place the bowl over a pan of simmering water and stir for a few minutes just until it melts.) Whisk in the hazelnut liqueur, coffee, and vanilla. Cover and chill for 45 minutes to 1 hour until pliable but firm enough to scoop.
• With 2 teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres. Roll the chocolate in the chopped hazelnuts and chill again. Truffles are best when they're allowed to set overnight in the refrigerator.

CHOCOLATE TRUFFLE CUPCAKES

Steps:

• Preheat the convection oven to 325 degrees F. Line a cupcake pan with 24 cupcake liners.
• In a mixing bowl, add the sugar, vanilla and eggs, and mix until combined. With the mixer on low speed, add the milk and oil, and mix until well combined.
• In a separate bowl, add the flour, cocoa powder, baking powder, baking soda and salt, and mix together. Add the dry ingredients to the egg mixture and mix on medium speed until the batter is smooth, about 2 minutes. Turn off the mixer and add the hot coffee. Mix on low for 2 minutes more.
• Fill the lines three-quarters full with batter and bake for 14 minutes. Once completely cooled, use a paring knife to cut out the center of the cupcake.
• To assemble: Using a small ice cream scoop, fill the cupcakes with 1 scoop of the cooled Chocolate Truffle Ganache. Using a piping bag with a 1M tip, generously frost the cupcakes with Whipped Chocolate Buttercream, making sure to cover the filled area.
• Add the boiling cream to the chips and stir together until chips are completely melted. Add liqueur, mix well and set aside to cool.
• In an electric mixer, beat the butter on high for 2 minutes. Once the butter is whipped, add the powdered sugar 1 cup a time until well blended. Add the vanilla and mix well. Add the cocoa powder and blend on medium speed until well incorporated. With the mixer on low speed, slowly add the heavy cream. Once the heavy cream is incorporated, turn the mixer on high and whip for 3 to 4 minutes.

TRUFFLE CHOCOLATE CUPCAKES

Steps:

• For truffles, in a small saucepan, melt the chocolate, milk and butter over low heat; stir until blended. Remove from the heat. Stir in vanilla. Transfer to a small bowl; cover and refrigerate until firm, about 1 hour. Roll into twenty-four 1-in. balls; chill 1 hour longer., For cupcakes, in a large bowl, combine the cake mix, eggs. sour cream, oil, water and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Fill paper-lined muffin cups one-third full. Drop a truffle into the center of each cupcake. Top with remaining batter. Bake at 350° for 17-22 minutes or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pans to wire racks to cool completely. Top with whipped cream if desired.

CHOCOLATE HAZELNUT TRUFFLES

Steps:

• In a large bowl, sift together confectioners' sugar and cocoa; set aside. , In a small saucepan, melt candy bars and butter. Add cream and reserved cocoa mixture. Cook and stir over medium-low heat until mixture is thickened and smooth. Pour into an 8-in. square dish. Cover and refrigerate overnight. , Using a melon baller or spoon, shape candy into 1-in. balls; press a hazelnut into each. Reshape balls and roll in ground hazelnuts. Store in an airtight container in the refrigerator.

BAKED HAZELNUT TRUFFLES

Steps:

• Heat oven to 350°F. In large microwavable bowl, microwave baking chocolate and butter uncovered on Medium (50%) 2 to 3 minutes, stirring once, until softened. Stir in condensed milk, liqueur, flour and hazelnuts. Cover and refrigerate until firm, about 30 minutes.
• Shape dough by tablespoonfuls around each chocolate star. On ungreased cookie sheet, place 1 inch apart.
• Bake 7 to 8 minutes or until dough is shiny and set but still soft. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool about 30 minutes.
• In small microwavable bowl, microwave white vanilla baking chips and oil uncovered on Medium (50%) 1 minute to 1 minute 15 seconds, stirring once, until softened. Stir until smooth. Dip top of each cookie into melted mixture; immediately top each with candy sprinkles while mixture is still soft. Let stand until coating is set.