Hazelnut praline cupcakes

Servings: 12

Execution Time: 20 minutes

Baking Time: 25 minutes

Components

• 150 gr. flour for all uses, sifted
• 100 g sugar
• 115 gr. unsalted butter, at room temperature
• 115 gr. yoghurt
• 50 ml hot milk
• 50 gr. hazelnut praline
• 3 tbsp cocoa
• 2 eggs at room temperature
• 1 tbsp. espresso
• ½ κ.γ. baking soda
• 2 sachets of vanilla
• 1 pinch salt

For overlapping

• Hazelnut praline
• Whipped cream
• Chocolate truffle

Execution method

• Preheat the oven to 180 degrees and butter 12 molds or put the special paper for cupcakes.
• Add the flour, cocoa, baking soda, vanilla and salt. after first mixing them in a bowl.
• Put the hazelnut praline in a bowl with the hot cream. Stir to melt the praline and add the coffee and mix well.
• Beat the butter with the sugar in the mixer until fluffy.
• Add the eggs one by one and mix. Pour the praline mixture and mix.
• Then, mix in part the mixture of solids, alternating with yogurt.
• Divide our mixture into equal parts in the molds up to 2/3. Bake for 20-25 minutes or until a wooden skewer that enters the center of the cake comes out dry.
• Remove the cupcakes from the oven and let them cool completely for about 1 hour.

For assembly

• Cover the cupcake with hazelnut praline and add 1 tbsp. whipped cream on the cupcake.
• We repeat the same process for all our cupcakes.
• Serve with chocolate truffle and enjoy.