That cupcake book wins again
Over the weekend, I took a break from creating my own recipes and pulled out the wonderful book of cupcakes.
This was the final product:
Those are hazelnut cupcakes with mocha-hazelnut mousse filling. The cupcakes were topped with chocolate ganache and toasted hazelnuts.
The mocha-hazelnut mousse filling was particularly tasty.
Here’s what the cupcakes looked like on the inside:
And a little closer:
I modified the recipe slightly for convenience and ingredient availability:
-The liquor store I went to to buy the hazelnut liquer that the recipe called for only had large bottles of said liquer. I didn’t want to buy a big bottle of liquer that I only needed a small amount of. I mixed together rum and ground hazelnuts and let the mixture sit for a while. It worked, though I think I’d try something like coffee liquer – say, perhaps that one that starts with a K and of which small bottles are easily found – instead.
-Instead of pre-prepared hazelnut meal or hazelnut flour – I couldn’t find such things at the bulk or regular grocery stores I went to – I ground hazelnuts to a fine powder in a regular coffee grinder.
-I ground whole flax seeds in a coffee grinder instead of buying pre-ground flax meal.
-Instead of the instant espresso powder that the recipe called for, I used double the amount regular instant coffee.
-I toasted the hazelnuts – which I bought pre-sliced in a little bag from a regular grocery store – in a cast-iron pan, on medium heat, dry and without oil.
The next morning, leftover mocha-hazelnut mousse filling made an excellent topping for homemade blueberry waffles.