Sunday, October 23, 2011

French Hazelnut Chocolate Cupcakes

Yeah, my daughter will be having 3 days off from school starting tomorrow due to Deepavali Festival. But yesterday we already started our shopping and eating plans...;p A busy Saturday, that we went breakfast with friends, then lunch with my cousin brothers (heavy lunch) then tea with my aunt and another cousin brother then dinner and beer with my hubby. Good treat huh....but....Gosh!!! Then today, another heavy breakfast at MCD, heavy lunch and dinner...oh dear, I should have to start fasting tomorrow...LOL!!

So, since I was to meet my dear cousins and aunt yesterday which I said just now , I've made some cupcakes to share with them. a very new recipe adapted from the book my sister gave me on my birthday...."100 Desserts 西式甜品" by Winnie姐 (Hong Kong).

This recipe suppose to fit into a 6" round cake tin, but I've made it into cupcake moulds which I think its more suitable as a gift. Since the recipe only fits in a 6" cake tin, so I've doubled it to fit 27 medium size paper cupcakes.
A wonderful recipe with good feedback, I think you should try this out...:)

Here's the recipe for only a 6" round cake tin......
3 egg yolks
3 egg whites + 2 tbsps sugar
120g dark chocolate (I used valrhona dark chocolate)
1/2 cup sugar
160g butter
1/2 tsp vanilla essence
90g cake flour / superfine flour
3 tbsps full cream milk
2/3 cup ground hazelnut

90g dark chocolate (I used valrhona chocolate too)
4 tbsps whipping cream
1 tbsp butter
some strawberries

~ Finely chopped the chocolate and melt over a pot of simmering water.
~ Beat sugar and butter till creamy then add in egg yolks one at a time follow by vanilla.
~ Fold in flour, ground hazelnut and milk, mix well.
~ Add in melted chocolate and mix again.
~ Whisk egg whites until foamy then add in 2 tbsps sugar and beat until stiff.
~ Slowly fold in egg whites into chocolate batter and mix well.
~ Spoon into cupcake moulds or a 6" round cake tin and bake at 180'C for 25-30 minutes.
~ To make the topping, melt all ingredients together over a pot of simmering water. Leave to cool brieftly and pour over cake or spoon to top the cupcakes.
~ Leave to set awhile and decorate with some strawberries or some toasted hazelnuts if you prefer.
The texture was really good and rich with chocolate flavours. My daughter loves it without the cream and this time, only this time my husband loves my chocolate cake...haha!
Trust me, you have to try this out!!!



  1. These look absolutely delicious and beauty! gloria

  2. WOW! You've so many 'hou liao', next time remember to call me along. :DD
    I also love your hazelnut cupcakes, look very pretty!

  3. Looks yummy.. Thks for sharing the recipe ^_^

  4. ** Thanks Gloria...:)

    ** Ann, not much "hou liao" la...all simple things...;p I wish to invite you, but abit too far leh...hehe!

    ** 爱丝特, thanks and you are welcome..:)

  5. Wow! Looks good Reese! Chocolate and hazelnut is the best combi! Yummy!

  6. You has a great blog. I'm like and very interesting. Dont forget to visit back my blog and gives us your comment for us. Thanks for share.

  7. Jane,
    Thank you and yes, hazelnut and chocolate were the best!!


  8. Reese, I came here to stalk you! hehe... Like I commented on FB. This looks really yummy. Drooling here!

  9. Hahaha...Veron,
    Thank you and I really like to share with you, do you think we can meet some day coz sch holidays going to start soon!!...hehe!

  10. I think I have made something similar too, with the addition of ground hazelnut but mine has bananas in it.(didn't post) So I can imagine how the nutty and chocolaty taste bind together nicely, like Ferrero Rocher Chocolate! Plus you use egg separation method, it must be fluffy too. ;) Ok ok, will try it soon!

  11. Bee Bee, why no post of that delicious cake of yours? Yeah, this has become my favourite chocolate nutty cake now...:)



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