Chocolate-Hazelnut Cupcakes

 

1

cup Gold Medal® self-rising flour

1/2

teaspoon salt

1/4

cup unsalted butter or regular butter, softened

1/2

cup sugar

1

teaspoon vanilla

1/2

teaspoon almond extract

1 1/2

cups hazelnut spread with cocoa (16 oz)

4

eggs

1/4

cup milk

6

oz bittersweet chocolate chips (1 cup)

3

tablespoons unsalted butter or regular butter

4

teaspoons light corn syrup

1/4

teaspoon vanilla

1/3

to 1/2 cup chopped toasted hazelnuts

• 1 Heat oven to 325°F. Place paper baking cup in each of 24 regular-size nonstick muffin cups. In small bowl, stir together flour and salt; set aside.
• 2 In large bowl, beat 1/4 cup softened butter with electric mixer on medium speed until creamy. Add sugar, 1 teaspoon vanilla and the almond extract; beat until light and fluffy. Add hazelnut spread; beat until well blended, scraping bowl occasionally. Add eggs; beat until smooth. Add half of the flour mixture; beat on low speed just until blended. Add milk; beat until blended. Gently stir in remaining flour until batter is smooth. Spoon batter evenly into muffin cups, filling each half full.
• 3 Bake 20 to 25 minutes or until set. Cool completely in pan, about 30 minutes.
• 4 Meanwhile, in small microwavable bowl, microwave chocolate chips, 3 tablespoons butter and the corn syrup on High 1 to 1 1/2 minutes, stirring every 30 seconds, until chips are melted and mixture is smooth. Stir in 1/4 teaspoon vanilla. Top cooled cupcakes with ganache topping. Sprinkle with hazelnuts.