Preparation recipe:
Source: https://www.vkusnyblog.com/recipe/vanilnye-kapkejki-s-shokoladno-orexovym-kremom/
Ingredient notes:
Butter. Use butter with a fat content of 72% or higher. It should be at room temperature, soft but not melted—so you can cream it with sugar. I do not recommend replacing it with margarine as it imparts an off-flavor that spoils everything.
Eggs. The size of the egg should be medium, C-1 or M—about 55 grams by weight. To achieve the best dough consistency, use eggs at room temperature.
Flour. Use standard wheat flour—highest grade, with about 10 grams of protein per 100 grams.
Sugar. Use regular white sugar. It’s better if it’s fine-grained so the crystals dissolve faster and more completely in the batter.
Kefir. Fat content around 3%. Can be replaced with natural drinking yogurt.
Nutella. Any chocolate-hazelnut spread with similar flavor and consistency will do. If the spread is denser, the cream will be thicker.
Chocolate. For the cream, I use milk chocolate. If you want a stronger chocolate accent, you can replace it with dark chocolate around 65% cacao. Keep in mind that with this substitution, the cream will be slightly thicker.
Let’s proceed with the preparation.
Bake the cupcakes. Sift the flour with baking powder, baking soda, and salt.
Cream the butter with sugar until fluffy. Add vanilla extract and eggs one at a time, beating well after each addition.
Add half of the flour mixture and mix. Then add kefir and mix again. Add the remaining flour mixture and combine the batter.
Place the batter into molds (if you are not using paper liners, grease the molds with butter). Bake in a preheated oven at 180°C (356°F) until a skewer comes out dry, about 25 minutes.
Prepare the cream. Melt the chocolate in a water bath.
Beat the butter with the hazelnut spread until smooth. Add the melted chocolate and beat again.
Transfer the cream into a piping bag and pipe onto the cooled cupcakes. Refrigerate for a couple of hours to set the cream.
Enjoy your tea!
P.S. For decoration, I used caramel with almond slices on the cupcakes. It’s simple: cook sugar until caramelized. Spread almond slices on parchment paper, pour the caramel over them, and spread with a spatula into a thin layer. Once hardened, break into pieces. Done!
This recipe for vanilla cupcakes with chocolate-hazelnut cream was tested and prepared by chef Tatyana Nazaryuk, author of Delicious Blog.
Want to thank? It’s easy!
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