These hazelnut praline ganache cupcakes are the epitome of rich and decadent. Moist chocolate cake filled with hazelnut praline ganache and topped with the smoothest Gianduja Swiss meringue buttercream. Best part – the ring of chopped hazelnuts on a chocolate glaze.
A quick update
Whoa. It’s been a long time since I’ve been here.
So umm… Hi!
Yenno how sometimes you have so much to do that you get super overwhelmed and then nothing really happens cuz you kinda ignore the stress by immersing yourself in Instagram for 4 months? Yeah, so that happened half of the time.
The other half of the time I was doing actual stuff (not saying that scrolling through Instagram isn’t actual stuff, you go do that if you want to buddy). At the beginning of July (when I last posted), something happened at work that required me to do an extra 100hours of work over two month. Doesn’t sound like a lot but this was on top of 2 jobs that already took up about 35hrs/week. Annnnd, around that time I had to start preppin’ for my friends wedding which I was catering dessert for. The wedding was in August and after that I was so exhausted of baking that I didn’t want to make anything ever again. Then school started up again in September which, naturally, meant an increase in my Instagram productivity.
So yeahhhh, that’s what happened. I wish I had a more legit reason for you but to tell the truth I was just being lazzzzyyyyy.
About these Hazelnut Praline Ganache Cupcakes
Alright, now on to these hazelnut praline ganache cupcakes ahhhh. I’ve been dreaming bout these for a long time and I finally got around to bringing them to life! Any of you do that? Sit around daydreaming of different food combos and how to do it, which components would deliver it best? Food bloggers, you know who you are 😉
As some of you may know, I have a major obsession with hazelnut and chocolate. It’s like, my all time favourite thing to pair with chocolate. I created a hazelnut praline ganache chocolate cake last year and it has been super well received. You’d be surprised to hear how many emails I get from bakers around world about that cake! I certainly am! And this is why I love doing what I do, I love sharing recipes with you guys.
When I used to work at a bakery, I had a lot of down time between rush hours to dream up new flavours. If I had the chance to contribute to the menu, THIS is what I would’ve made. Inspired by my love for Ferrero Rocher of course!
Let’s break it down! What do we have here… we got a moist chocolate cake base (my favourite recipe), cored then filled with a rich hazelnut praline ganache, dipped in dark chocolate ganache and roasted hazelnuts, and topped off with a silky smooth Nutella swiss meringue buttercream.
I know. I can’t even deallll. This is not for the weak. Also, if you’re gonna share these, people are gonna LOVE you. If you’re the type that doesn’t like too much human contact… you’ve been warned.
More Decadent Cupcake Recipes:
Recipe for Hazelnut Praline Ganache Cupcakes
Hazelnut Praline Ganache Cupcakes
- 2 cups sugar
- 1 3/4 cups all purpose flour
- 3/4 cup cocoa
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 eggs
- 1 cup buttermilk
- 1 cup strong black coffee
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 100 g hazelnuts
- 2/3 cup granulated sugar
Hazelnut Praline Ganache
- 300 mL and 700mL heavy cream separated
- 10 oz. milk chocolate best quality you can find
- all of the hazelnut praline
- 1 cup heavy cream
- 1 cup dark chocolate best quality you can find
Roasted Hazelnuts, chopped
Nutella Swiss Meringue Buttercream
- 5 large egg whites
- 1 cup plus 2 tbsp sugar
- Pinch of salt
- 2 cups unsalted butter room temp, cut into cubes
- 1 1/2 tsp vanilla extract
- 1/2 cup Nutella
For the Chocolate Cake
- Preheat oven to 350°F
- Whisk together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl.
- Add eggs, buttermilk, coffee, oil and vanilla; mix to fully incorporate
- Pour batter evenly into prepared cupcake pans
- Bake 15-20 minutes or until toothpick inserted in center comes out clean
For the Hazelnut Praline
- Preheat oven to 150 degrees C. Roast hazelnuts for about 8-10 mins, then place the hazelnuts between 2 towels and rub the hazelnuts to get the skin off.
- In a saucepan, caramelize the sugar one third at a time. Place 1/3 cup of sugar into pan at medium heat, stir and let melt until it reaches a caramel colour. Add in the remainder slowly, making sure to stir continuously
- Once all sugar is caramelized, throw in the hazelnuts and coat them in the caramelized sugar
- Immediately transfer to oil-sprayed cookie sheet. Let the praline cool until hardened
- Break up praline into pieces, process in food processor until it reaches a super fine consistency
For the Hazelnut Praline Ganache
- Using a microwave, melt the milk chocolate in 30s intervals, stir in between intervals until just melted and smooth
- Stir the finely processed praline into the chocolate. The mixture should be grainy, don’t worry!
- Bring 300mL of heavy cream to a simmer, then slowly pour it into the chocolate praline mixture and stir until evenly combined
- Pour in the remaining cold 700mL heavy cream, stir until combined. You now have your hazelnut praline mousse
- Place the mousse in the fridge for at least 3 hours until completely cold. Place the beaters of your stand mixer/hand mixer into the fridge as well. You want to make sure everything is really cold, but NOT frozen, in order to be able to whip up the cream.
- When it is cold, whip the mixture on medium speed until medium peak forms. Be careful not to overwhip to avoid curdling and breaking the cream.
For the Dipping Ganache
- In the microwave or on the stovetop, heat up the heavy cream until simmering
- Place chopped chocolate in a bowl, pour the hot cream over it and stir until completely melted and combined
- Set aside on counter to cool until the ganache is still pourable but not warm anymore
For the Nutella Swiss Meringue Buttercream
- Combine sugar, egg whites, and salt in the bowl of a stand mixer
- Place over simmering water (but not IN simmer water)
- Whisk by hand until sugar is completely dissolved
- Transfer bowl to mixer and beat until you reach medium peak consistency
- Slowly add butter one piece at a time
- At some point, the buttercream will look curdled and gross, THIS IS NORMAL DON'T PANIC
- Keep adding butter and beating the buttercream until you reach a silky smooth texture
- Mix in Nutella, until desired intensity of flavour.
- Transfer to a piping bag and decorate cupcakes
Did you make this recipe?
Leave a comment below and tag @chocolateandconnie on Instagram.
Chocolate cake from Hershey’s
Hazelnut Praline Mousse modified from Alena Kogotkova