Wednesday, January 9, 2013

Hazelnut Chocolate Chip Cupcakes
















This hazelnut choc chip cupcake is soft, moist, nutty and chocolaty!!
I happened to have Hershey's Chocolate Chips in my fridge so I used those. But of course you can use whatever brand of choc chips you wish to use up.



















My other favourite brand of choc chips is Ghirardelli Semisweet choc chips which I use if baking for my children. However if the cookies are meant for adults who enjoy less sweet choc chips, I will use the 60% bittersweet ones.

The combination of hazelnuts and chocolate is a magical one, I must say. Because I am a fan of Nutella! I have been loving it since I was a child. Although this cupcake recipe doesn't taste much like a Nutella, it does have that magical combination flavour. If you are not a hazelnut fan, you may replace it with ground almonds. Not sure about replacing with ground peanuts though. I have not used ground peanuts in any cupcake recipe before.

I won't replace the milk ingredients with water because it adds softness to the cupcake plus it makes the cupcake more fragrant.

To save time, you can use self-raising flour instead of plain/cake flour. But do omit the baking powder.

Ingredients:
  • 250g unsalted butter, cubed and softened at room temperature
  • 250g plain flour or cake flour (about 2 cups)
  • 1 teaspoon baking powder
  • 90g ready-ground hazelnuts
  • 200g caster sugar (about 1 cup)
  • 4 eggs
  • 1 teaspoon vanilla essence
  • 40ml milk
  • 1 cup Hershey's mini chocolate chips
Method:
  • Line a muffin tray with paper cupcake cases.
  • Sift flour and baking powder. Add ground hazelnuts. Mix well and set aside.
  • Preheat the oven at 180°C/325°F for 10 minutes.
  • Using an electric mixer, cream butter and sugar on medium speed for a few minutes till light and fluffy.
  • Beat the eggs lightly with vanilla essence and add gradually to the butter mixture (with the mixer still on). Beat till well combined.
  • Stop the mixer. Use a spatula to fold in half the flour mixture into the butter mixture. Fold gently by hand. Then add half the amount of milk and fold. Repeat the above step with the remaining flour and milk. Mix till just combined. Do not overmix.
  • Scoop mixture into cupcake cases til 3/4 full. Sprinkle with chocolate chips.
  • Bake for 20 minutes.
Note:
Do not overmix the cupcake batter as this will result in heavy and dense cupcakes.

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