Dark Chocolate Cupcakes with Hazelnut Cinnamon Ganache

  • Total Time: 30 mins
  • Hands-on Time: 10 mins
  • Makes: 12 servings

Beautiful dark chocolate cupcakes meet warm organic cinnamon and toasted hazelnuts.

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1. In a double boiler over medium heat, slowly melt 1/4 cup dark chocolate chunks, stirring continuously, then remove from heat.
2. With a mixer, beat softened butter and sugar together. Add eggs and vanilla, scraping down the sides. Add melted chocolate and stir until well combined.
3.In a separate bowl, combine flour, cocoa powder, baking soda, baking powder and salt. Add dry ingredients to the wet, along with milk and beat until batter is well combined.
4. Divide batter into 12 cupcake liners. Bake for 18 to 20 minutes until a knife comes out clean when inserted. Let cool in the pan for 5 minutes, then move to a cooling rack to finish.

5. While the cupcakes are baking, combine remaining 1 cup dark chocolate and heavy cream in double boiler. Heat over medium heat, stirring continuously, until chocolate has completely melted and is thoroughly combined with cream. Remove from heat and stir in cinnamon. Let cool until thickened but not too hardened to stir.

To frost the cupcakes, use a spoon to whip ganache until it lightens slightly in color. Spread about 2 tablespoons on top of each cupcake, then sprinkle with cinnamon and chopped toasted hazelnuts. If the ganache hardens before you frost your cupcakes, heat over double boiler until soft and smooth.


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