Prep Time: 30 Minutes • Start to Finish: 1 Hour 20 Minutes • Makes 24 cupcakes
1 Heat oven to 325°F. Place paper baking cup in each of 24 regular-size muffin cups. In small bowl, stir flour and salt until mixed; set aside.
2 In large bowl, beat ¼ cup softened butter with electric mixer on medium speed until creamy. Add sugar, 1 teaspoon vanilla and the almond extract; beat until light and fluffy. Add hazelnut spread; beat until well blended, scraping bowl occasionally. Add eggs; beat until smooth. Add half of the flour mixture; beat on low speed just until blended. Add milk; beat until blended. Gently stir in remaining flour until batter is smooth. Divide batter evenly among muffin cups, filling each about half full.
3 Bake 20 to 25 minutes or until set. Cool completely in pan, about 30 minutes.
4 Meanwhile, in small microwavable bowl, microwave chocolate chips, 3 tablespoons butter and the corn syrup on High 1 to 1½ minutes, stirring every 30 seconds, until chips are melted and mixture is smooth. Stir in ¼ teaspoon vanilla. Top cooled cupcakes with ganache. Sprinkle with hazelnuts.
*To toast hazelnuts, heat oven to 350°F. Spread hazelnuts in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.
1 Cupcake: Calories 130; Total Fat 9g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 45mg; Sodium 80mg; Total Carbohydrate 11g (Dietary Fiber 1g); Protein 2g Exchanges: ½ Starch, 2 Fat Carbohydrate Choices: 1
Tip Hazelnut spread with cocoa can be found near the peanut butter, jams and preserves in your grocery store.