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1
For the cupcakes: Preheat the oven to 350 degrees F. Use a 24 socket cupcake pan and line with paper liners.
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2
Set the pan aside.
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3
In a medium bowl, whisk together the eggs and liqueur until blended, and set aside.
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4
In a large bowl of an electric stand mixer on low speed, gently combine the flour, granulated sugar, hazelnut meal, baking powder, baking soda and salt until blended.
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5
Add the butter and sour cream and beat on low speed until the dry ingredients are moistened.
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6
Increase the speed to medium and beat for 2 1/2 minutes, scraping the sides of the bowl occasionally.
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7
In three separate additions, add the egg mixture to the batter, beating for 30 seconds after each addition.
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8
Divide the batter evenly into the prepared cupcake liners and bake on the center rack until a cake tester inserted into the center of each cake comes out clean, 20 to 25 minutes.
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9
Cool the cakes in the pans for 10 minutes.
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10
Remove from the pans and cool the cakes completely on wire racks, about 30 minutes.
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11
For the torrone filling: Mix together the butter and powdered sugar with the paddle attachment in an electric mixer.
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12
Once thoroughly combined, add the torrone paste.
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13
Continue to mix until evenly distributed.
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14
For the chocolate hazelnut fudge: In a food processor, place the powdered sugar, cocoa and salt.
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15
Blend to remove any lumps.
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16
Add in the butter and blend until smooth.
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17
Add the corn syrup.
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18
Process just until combined, and then scrape down the sides.
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19
Pulse.
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20
Add the chocolate hazelnut spread, and then pulse until completely combined, smooth and creamy.
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21
To assemble: Core each cupcake, and then fill with the torrone filling.
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22
Using a round tip and pastry bag, ice each cupcake with chocolate hazelnut fudge, creating a swirl on top.
