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Chocolate-Hazelnut Cupcakes

Gold Medal® Flour Recipe Contest 2010!

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  • Prep Time 30 min
  • Total Time 1 hr 20 min
  • Servings 24

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

Ganache Topping

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

Directions

  • 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.

EXPERT TIPS

Expert Tips

Hazelnut spread with cocoa can be found near the peanut butter, jams and preserves in your grocery store.

To toast hazelnuts, heat oven to 350°F. Spread hazelnuts in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
130
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
4g,
4%
Trans Fat
0g
0%
),
Cholesterol
45mg
45%;
Sodium
80mg
80%;
Total Carbohydrate
11g
11%
(Dietary Fiber
1g
1%
  Sugars
6g
6%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
0%;
Iron
4%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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