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1
To prepare the cake batter:
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Preheat oven to 350u00b0F.
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In a large mixing bowl cream butter, cocoa and sugar for approximately 3 minutes. Add eggs and beat until smooth and creamy. Add sour cream and mix until smooth.
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Sift together flour, baking soda and salt. Add flour mixture and mix just until blended. Slowly add boiling water and beat until smooth. Add vanilla.
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Divide batter into baking cups. Bake in a preheated 350u00b0F oven for 20-22 minutes. If you are using muffin size cups, bake for 18-20 minutes and you will yield approximately 24 cup cakes. Allow to cool completely.
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When the cakes have cooled, brush tops of each cake with the Torani hazelnut flavored syrup, using about 1 tablespoon per cake.
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For the hazelnut buttercream:
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Using an electric mixer, beat yolks in a bowl until pale yellow and a slowly dissolving ribbon forms when beaters are lifted, 5 minutes.
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Meanwhile, stir sugar and water in a heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until a candy thermometer set in syrup registers 234 - 240u00b0F (soft-ball stage).
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Beat to syrup into egg yolks in a slow steady stream. Continue beating until thick and cool, about 10 minutes. Gradually beat butter into yolk mixture, 1 tablespoon at a time. Blend until smooth and creamy. Add hazelnut paste and beat until completely blended. Pipe or spread butter cream on top of each cake.
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11
Sprinkle chopped candy on top of buttercream (optional).
