Going off the success of the Pistachio cupcakes I made a few weeks back I decided to try out a rich hazelnut cupcake. We had some extra hazelnuts and I had recently purchased some hazelnut oil at the local import store. Learning from past mistakes I toasted the hazelnuts for 10-15 minutes and was able to easily remove the skin from the nuts. I then added the hazelnuts to a food processor and processed until I had a small granules (Hazelnut Meal).
After the cupcakes were finished baking I prepared a rich cocoa butter cream from 100% cocoa powder and topped with a little leftover hazelnut meal. These cupcakes melt in your mouth a nice success that day considering the previous batch of cupcakes I made lacked baking soda and tasted like play dough. Prep before you bake.
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