Yields 36 mini cupcakes
These are my own invention using other peoples recipes. Someone has most definitely already invented chocolate praline cupcakes but I’m claiming them as my own and sharing it with you! I really like this recipe because it doesn’t use any special ingredients. The cupcakes are light and the butter cream is super caramely! If you make the cupcakes a day before, the butter cream tastes much more caramely. The cupcake recipe is from this blog bakerella. The butter-cream base recipe is from a recipe book by Marian Keyes “Saved by Cake“, it is a truly lovely recipe book with amazing recipes and pictures in it.
3/4 cups flour
1/3 cups cocoa
2/3 cups sugar
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon vanilla
1/3 cups milk
1/3 cups hot water
Preheat oven to 350 degrees. Fill mini cupcake tray with cupcake liners. In a large bowl, mix dry ingredients together with a wire whisk. Add eggs, oil, vanilla and milk and mix until combined. Add hot water and mix. Fill cupcake liners about 3/4 full. Bake for 15 minutes. Cool and ice.
125g butter, at room temperature
175g Icing sugar
2 tsp Caramel essence, or to taste
Hazelnuts, chopped (or hit with a rolling pin)
Slice the butter into chunks into a bowl. Sieve in the icing sugar. Using an electric mixer on a slow speed (so the icing sugar doesn’t go everywhere), beat the two together. Once the icing sugar is incorporated increase the speed until smooth and creamy. Add essence and beat again. Spreed buttercream evenly over cupcakes and top with chopped hazelnuts.
Happy Baking,Lib xo