Mocha Hazelnut Caramel Cupcakes

Step 1. In a large bowl, combine the sugar, flour, hazelnut meal, cacao powder, baking soda, baking powder, salt and ground coffee. If you don’t have hazelnut meal, you can blend hazelnuts together in a food processor or blender until a coarse flour forms.

Step 2. Place the coconut oil and chocolate in a heat safe bowl. Microwave the chocolate for 20 seconds at a time until the chocolate is melted. Pour the chocolate mixture into the dry ingredients and mix. Add in the milk and vanilla extract. Whisk in the eggs until a smooth batter forms. Fold in the chocolate chips.

Step 3. Fill 12 regular-sized muffin tins about 2/3 of the way full. Bake at 325 for 20 minutes, or until internal temperature reaches 193-195 degrees on your ThermoPro thermometer. After resting for a few minutes, remove the muffins from the tin and place them on a cooling rack to cool.

Step 4. While the cupcakes are cooling, prepare the frosting. Sift the powdered sugar into the softened butter a little at a time, whisking as you go. Pour in the milk, vanilla extract, pinch of salt and espresso powder (if using) and whisk until a stiff frosting forms. If the frosting still seems too loose, add a small amount of additional of powdered sugar.

Step 5. Scoop the frosting into a piping bag and pipe frosting in the design of your choice on top of the cupcakes. Drizzle with caramel sauce and top with chopped hazelnuts.

Step 6. Caramel Instructions: Combine caramel sauce ingredients in a small saucepan and heat over medium-low heat, stirring occasionally. Continue stirring or whisking until the sauce begins to thicken. Once it reaches the consistency of runny honey, remove it from the heat. Allow it to cool before drizzling on top of the cupcake