Chocolate hazenut cupcakes with Swiss meringue and Toffee

As if the wonderful Game of Thrones cake was not enough, I made extra treats in case people wanted more to satisfy their sweet tooth.

INGREDIENTS: (makes 16)

For the cupcakes-

1 1/2 cups flour

3 eggs

1 1/2 cups sugar

140 gr butter

1 tsp baking powder

3 big tbsp sour cream

hazelnut essence (own preference for quantity)

2/4 cups cocoa powder


For the Swiss meringue-

4 egg whites

1 cup sugar

1 tsp cream of tartar

1 tsp lemon juice


For the toffee- (I made a lot so I could use it for the cake pops that I made out of the cut off of the previous cake 🙂 )

60gr butter

1 cup brown sugar

300ml cream

Making the cupcakes. Turn oven on 180°. Beat the sugar and the butter together then add an egg at the time. Add the dry ingredients and finish off with the essence and the sour cream. With an ice cream scoop or spoons, scoop the batter in cupcake liners and bake for 20 minutes and let cool completely.

In the meantime make your toffee topping. Put all the ingredients in a pan and let simmer until it reaches and thick and dense consistency. Set aside.

Make your swiss meringue by placing eggs, sugar and juice in heat proof bowl and place over a simmering pot of hot water. Mix until the sugar has been dissolved.

Now whisk adding cream of tartar. The meringue should be thick with hard peaks so keep on whisking until then and pour in a piping bag with your choice of nozzle. I used a star for this. Place cupcakes on a tray and Pipe with the meringue.


Change the oven setting to grill at 150°. Put the cupcakes in the oven for 1-2 minutes. Keep an eye on them and make sure they don’t burn. Once they reach a nice golden tint take them out.


Now you can pour the toffee sauce on the meringue to give it one last nice touch.


I finally managed to use my stand again for this occasion making the display look a lot better than if on a tray.


Hope you enjoy! Ciao for now xox

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