Chocolate Hazelnut Crunch Cupcakes

I couldn't figure out what to talk about today. Super-deep XL-twin mattresses or dogs humping Sears service men?

Super-deep XL-twin mattresses are amazing, but a pain in the butt when it comes to buying sheets. Today, my friends, I finally found a cute sheet-comforter set that fits my bed AND was on clearance. Total score! My Bob-O-Pedic Celestial never looked so cute.

As for my pugalicious pug. He gets a little frisky, too frisky. He's got a sixth sense for people. Take the kids next door, the sweetest nicest little kids. He won't go near them. The random Sears service guy at my house tonight? He wasn't here 5 minutes and Gizmo was all over his leg. You know, humping him! Whoops, sorry Sears guy. Is it ok that I totally thought he was cute?

Chocolate hazelnut crunch cupcakes. Here's a few things. This is the fourth time I've made this recipe. It took me a while to realize that it was supposed to be this way. It's sort of a cross between a regular cupcake and a flourless chocolate cake. The frosting is just a light ganache, and the crunch comes from chopped hazelnuts. Basically, this is a Nutella cupcake all around. You know you're dying to make these!

Chocolate Hazelnut Cupcakes

1 cup flour
1 tsp baking powder
1/2 cup unsweetened cocoa powder
1/2 cup salted butter (8 tbl), room temperature
1 cup sugar
1/2 cup Nutella (chocolate hazelnut spread
2 eggs
1/2 cup milk
2 tsp pure vanilla extract

Preheat oven to 350 degrees and line a 12-cup muffin pan with liners.

In a bowl, whisk the flour, baking powder, and cocoa powder to combine. Set aside. In the bowl of an electric mixer fitted with the paddle attachment cream together the butter, sugar, and Nutella on medium-high speed until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating until just combined and scraping down the sides of the bowl as needed. With the mixer on low speed add the dry ingredients, alternating with the milk in three seperate additions. Beat just to combine.

Divide batter among the muffin tins, filling 2/3 to 3/4 of the way full. Bake 20-22 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

Source: Adapted from Leanne Bakes who got it from Mele Cotte.

Thick Chocolate Frosting

1/2 cup semi-sweet chocolate chips

1/2 cup milk chocolate chips

1/3 cup half and half

2 tbl salted butter

1 cup chopped hazelnuts

Mix the chocolate chips together in a heat proof bowl. Heat the half and half and butter until just under boiling. Pour over the chocolate chips and let sit 5 minutes. Stir to combine. Chill until thickened, about 30 minutes. Spread on top of cupcakes and sprinkly with chopped hazelnuts.

Source: Sarah Cupcake original.