INGREDIENTS
With crunchy hazelnuts in the dough and delicious buttercream, no wish is left unfulfilled.
FOR THE MUFFINS
100 ml sunflower oil
2 eggs (size M)
130 ml buttermilk
125 g brown sugar70 g ground hazelnuts
120 g flour (type 405)
40 g baking cocoa
1 tsp baking powder
tsp baking soda
FOR THE CREAM
6 filled chocolate bars250 g soft butter
250 g icing sugar
4 tbsp milk
FOR THE DECORATION
3 filled chocolate bars50 g dark chocolate
PREPARATIONS
Place the muffin cases in the muffin tray and preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Whisk the oil with the eggs and buttermilk in a mixing bowl. Add the sugar and keep stirring. Mix in the hazelnuts. Mix all the dry ingredients, sieve and stir into the dough.
Step 2
Divide the dough evenly into the 12 muffin cases and bake in the preheated oven for approx. 15 minutes. After baking, allow to cool completely. Finely grind the chocolate bars using a food processor. Alternatively, you can put them in a freezer bag and crush them with a rolling pin.
Step 3
Beat the soft (not liquid!) butter with the icing sugar, add the milk and stir briefly. Fold in the ground chocolate bars by hand using a spatula. Fill the frosting into a piping bag with a large star nozzle and pipe little toppings onto the muffins.
Step 4
Coarsely chop the chocolate coating and melt it in a water bath. Using a fork, spread the melted chocolate coating in strips over the frosting. Using a knife, cut the chocolate bar into four pieces, place one piece on each cupcake and press it lightly onto the frosting. Chill the cupcakes until ready to serve.