Chocolate Hazelnut Ice Cream Cupcakes Recipes

TALL, DARK, AND HANDSOME CHOCOLATE HAZELNUT CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line 2 muffin pans with 24 cupcake liners.
• Sift together the flour, baking powder, baking soda, and salt in a medium bowl.
• Whisk the hazelnut liquor and cocoa powder together until combined.
• In the bowl of a stand mixer with a paddle attachment, cream the butter and sugars together on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs, 1 at a time, until each has been incorporated. Add the buttermilk and vanilla extract and mix until fully combined. Turn the mixer to low, and add the flour and cocoa mixture, alternating between the 2, beginning and ending with the flour. Mix until just combined and no streaks remain. Set aside while you prepare the filling.
• For the filling: In the bowl of a food processor, grind the hazelnuts until they reach a very fine sand consistency. Add the hazelnut spread and process until the mixture begins to clump. Add the hazelnut liquor 1 tablespoon at a time, or until the mixture is able to ball easily in your hand.
• With your hands, form the paste into balls about the size of a very large cherry. Roll the balls lightly in the flour to absorb any excess liquid.
• To assemble: Fill the cupcake liners about 1/4 of the way full with the cupcake batter. Place 1 ball of filling in each liner, and then cover the filling with the remaining batter so each cupcake is about 3/4 of the way full.
• Bake until a toothpick inserted into the center comes out clean, 20 minutes. Cool the cupcakes completely.
• Dip each cupcake top into the Chocolate Ganache, forming an even layer, and allow to cool.
• In a heat-proof bowl, microwave the heavy cream on high for 1 to 2 minutes. The cream should be very hot to the touch.
• While the cream is being heated, place the chocolate chips and espresso powder in a medium heat-proof bowl. Once the cream is ready, pour it on top of the chocolate chips and whisk until the chocolate is completely melted and the mixture has thickened. Whisk in the vegetable oil for extra shine.

CHOCOLATE-HAZELNUT ICE CREAM CUPCAKES

Steps:

• Preheat the oven to 400 degrees F. Spread the whole hazelnuts and coconut on a baking sheet and toast until deep golden, 8 to 10 minutes. Let cool, then transfer to a food processor. Add the cereal and condensed milk and pulse until the mixture is finely ground.
• Lightly spray 6 muffin-tin cups with cooking spray. Divide the coconut mixture among the cups. Wet your fingers, then press the coconut mixture into the bottom and up the side of each cup. Freeze until firm, at least 20 minutes.
• Remove the muffin pan from the freezer. Fill the crusts with coconut ice cream, smoothing the tops. Freeze until firm, about 40 minutes.
• Top each ice cream cupcake with a scoop of chocolate ice cream (make the scoop flat on the bottom so it sits on top of the coconut ice cream). Serve immediately or cover and freeze for up to 2 days. To unmold, run an offset spatula around the edge of each cup, then pry out the cupcakes. Top with chopped hazelnuts.

CHOCOLATE HAZELNUT CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Use a 24 socket cupcake pan and line with paper liners. Set the pan aside.
• In a medium bowl, whisk together the eggs and liqueur until blended, and set aside.
• In a large bowl of an electric stand mixer on low speed, gently combine the flour, granulated sugar, hazelnut meal, baking powder, baking soda and salt until blended. Add the butter and sour cream and beat on low speed until the dry ingredients are moistened.
• Increase the speed to medium and beat for 2 1/2 minutes, scraping the sides of the bowl occasionally. In three separate additions, add the egg mixture to the batter, beating for 30 seconds after each addition. Divide the batter evenly into the prepared cupcake liners and bake on the center rack until a cake tester inserted into the center of each cake comes out clean, 20 to 25 minutes. Cool the cakes in the pans for 10 minutes. Remove from the pans and cool the cakes completely on wire racks, about 30 minutes.
• For the torrone filling: Mix together the butter and powdered sugar with the paddle attachment in an electric mixer. Once thoroughly combined, add the torrone paste. Continue to mix until evenly distributed.
• For the chocolate hazelnut fudge: In a food processor, place the powdered sugar, cocoa and salt. Blend to remove any lumps. Add in the butter and blend until smooth. Add the corn syrup. Process just until combined, and then scrape down the sides. Pulse. Add the chocolate hazelnut spread, and then pulse until completely combined, smooth and creamy.
• To assemble: Core each cupcake, and then fill with the torrone filling. Using a round tip and pastry bag, ice each cupcake with chocolate hazelnut fudge, creating a swirl on top.

CHOCOLATE HAZELNUT CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cups in 12 regular- size muffin cups; spray with cooking spray. Make and bake cake mix as directed on box for cupcakes, using water, butter and eggs. Remove from pan to cool.
• In chilled medium bowl, beat 1/2 cup of the whipping cream, the sugar and cocoa with electric mixer on high speed until stiff peaks form. Place chocolate chips in heatproof bowl. In 1-cup microwavable measuring cup, microwave remaining 1/4 cup whipping cream on High 30 seconds; pour over chocolate chips. Let stand 2 minutes. Stir until smooth.
• Using a small spoon, remove center of each cupcake. Spoon heaping 1 tablespoon chocolate whipped cream into each hollowed-out cupcake. Spread heaping 1 teaspoon chocolate glaze over each filled cupcake. Sprinkle with hazelnuts. Store covered in refrigerator.

DAVID TANIS'S CHOCOLATE HAZELNUT ICE CREAM

Steps:

• Heat oven to 425 degrees. Put hazelnuts on a baking sheet and roast until quite dark, about 10 minutes. Let cool slightly. Use a clean kitchen towel to rub off skins; discard skins. Crush nuts coarsely with a rolling pin or meat mallet and set aside.
• In a saucepan, heat half-and-half and sugar over medium flame, whisking to dissolve sugar. Do not let mixture boil. Whisk in cocoa powder until completely incorporated, then add chopped chocolate and cook, stirring, until chocolate is melted, about 2 minutes. Reduce heat to low.
• Put egg yolks, salt and tapioca starch in a small bowl and whisk together. Slowly add 1 cup of hot chocolate mixture to egg yolk mixture, whisking well to keep yolks from curdling. Pour combined mixture back into saucepan and cook 5 minutes, stirring constantly, until it thickens slightly and coats back of spoon. Strain and let cool completely, then chill in an ice bath. (This chocolate custard may be prepared a day ahead and refrigerated.)
• Churn the custard in an ice cream maker for 20 to 25 minutes until semi-firm. Stir in hazelnuts and transfer ice cream to a quart-size container. Place in freezer for at least 4 hours, preferably overnight, before serving.