Vanilla Cupcakes with Chocolate-Hazelnut Frosting

Yields 1 dozen cupcakes

Batter:

1¼ cups cake flour

1 teaspoon baking soda

½ teaspoon baking powder

1 cup granulated sugar

1 stick unsalted butter (at room temperature)

1 large egg

1 egg white

½ cup whole milk

2 teaspoons pure vanilla extract

¼ teaspoon salt

 

Chocolate-Hazelnut Frosting:

6 ounces dark chocolate (finely chopped)

½ cup heavy cream

2 tablespoons hazelnut liqueur

¼ cup hazelnut butter

1 tablespoon unsalted butter (at room temperature)

1 cup confectioners’ sugar

¼ teaspoon salt

 

1. Preheat oven to 350° F.
2. To prepare batter, sift flour, baking soda, baking powder, and salt into a bowl. In a separate bowl, combine butter and sugar. Beat with an electric mixer until light and fluffy. Gradually add egg, egg white, milk, and vanilla extract to butter mixture, beating until smooth and creamy. Slowly add dry mixture to wet mixture, beating until ingredients are incorporated.
3. Pour batter into a 12-cup cupcake (or muffin) tin lined with cupcake paper or foil cups. Bake at 350° F for approximately 20-25 minutes. Insert a thin wooden skewer or toothpick into a cupcake, and if it comes out dry (or clean), cupcakes are done.
4. Place tin on a wire rack, and allow cupcakes to cool for approximately 5 minutes. Invert tin and gently remove cupcakes. Allow cupcakes to cool completely.
5. To prepare frosting, place chocolate in a bowl and set aside. In a small saucepan, bring heavy cream to a boil. Remove from heat and pour over bowl of chocolate. Let stand for 1-2 minutes. Whisk until smooth. Stir in hazelnut liqueur. Allow to cool to room temperature. In a separate bowl, combine hazelnut butter, butter, and salt. Beat with an electric mixer until smooth. Gradually beat in confectioners’ sugar. Blend in chocolate mixture. Beat until frosting is light and fluffy. Refrigerate frosting until slightly chilled.
6. Frost each cupcake and serve.