ingredients for 12 cupcakes
- 150gr all purpose flour
- 40gr hazelnuts, grated
- 1 1/2 Tbsp cacao powder
- 1/4 tsp salt
- 1/2 tsp baking soda
- 180gr brown sugar
- 1 tsp vanilla extract
- 1 egg
- 85gr buttermilk
- 60gr olive oil
- 12 cherries
- 125gr milk chocolate, chopped fine
- 125gr bittersweet chocolate, chopped fine
- 250gr heavy cream
Preheat oven at 170C .
Line 12 paper cases in the muffin pan.
In a large bowl, whisk together flour, cacao, salt, baking soda, sugar and hazelnuts.
Whisk in vanilla, egg, buttermilk and olive oil.
Divide mixture in the muffin cases and bake for 20 minutes.
Remove from pan and let them cool.
Make a small hole in the middle of the cupcakes and add a cherry.
for the ganache frosting
Place the chocolates in a large bowl.
Heat the heavy cream until it simmers.
Pour the cream over the chocolate and let stand for 2 minutes.
Mix until the chocolate mixture is smooth.
Let it cool in the fridge. Put it in the piping bag and decorate the cupcakes.