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Prep 30min
Total1hr20min
Servings24
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Ingredients
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 Nutella® 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
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Steps
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.
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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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