Dark Chocolate Cupcakes with Hazelnut Cinnamon Ganache
Decadent dark chocolate cupcakes with Frontier Co-op® Fair Trade Organic Cocoa Powder and Ceylon Cinnamon.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.frontiercoop.com.
Cooking tools:
- Double boiler
- Hand mixer
- Muffin tin
- Cooling rack
- Mixing bowl
- Measuring cup
- Measuring spoon
- Cupcake liner
- Wooden spoon
- Spatula
- Toothpick
- Chef's knife
- Cutting board
- Oven
- Stove
Ingredients
- 1 1/4 cups dark chocolate chunks, divided
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon Frontier Co-op® Organic Pure Vanilla Extract
- 1 cup unbleached all-purpose flour
- 1/2 cup Frontier Co-op® Organic Fair Trade Cocoa Powder
- 1/2 teaspoon Frontier Co-op® Baking Soda
- 1/2 teaspoon Frontier Co-op® Baking Powder
- 1/4 teaspoon Frontier Co-op® Sea or Himalayan Pink Salt
- 3/4 teaspoon Frontier Co-op® Regenerative Organic Certified® Ceylon Cinnamon
- 1/2 cup whole milk
- 1 cup heavy cream
- Toasted hazelnuts, chopped, for topping
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