A cupcake called Morehampton...

I have a new hobby; Cupcakes. These lovely treats I see everywhere I go and still it took me ages to actually make them myself. The other day I made Blackberry lemon cupcakes and they were lovely but I have now taken the concept cupcake a step furter. It started with a trip to my favourite shop Kitchen Compliments, Dublin, where I spent 10min trying to choose only 1 packes of muffin cups out of 2 baskets filled with all sizes, colours and materials. Then there were piping bags and nostrils and a few well spent euros later I came home and created this recipe. But before I give you the recipe I need to tell you the story of Morehampton...
..two years ago I lived on Morehampton road, Dublin4, in an old georgian house with 3 flatmates. In this house there was always people and most of them interested in food, either cooking it or eating it. A Swedish sticky cake is something absolutely delicious and so simple that even a small child could make it but as a chef it is always fun to take a recipe like this and give it your own personal twist. In this case a plain chocolate fudge cake is turned into a hazelnut brownie with chocolate ganache on top....I need to say no more. Here is the recipe for Morehampton Cupcakes with Chocolate frosting and dark chocolate ganache.

12 small cupcakes
75 grams butter
1 egg
100 grams caster sugar
40 grams plain white flour
10 grams vanilla sugar
20 grams cocoa powder
45 grams hazelnuts
pinch of salt

Chop the hazelnuts finely and toast in a hot frying pan until golden brown. Melt butter and let cool down. Mix all dry ingredients in a bowl, add meled butter and the egg and stir until well mixed. Fill Muffincups 2/3 and bake for 18 min on 160C. Let cool down while making the frosting.

Frosting
20grams cocoa powder
150 grams icing sugar
30 grams butter, room temperature
70 grams philadelphia cream cheese

Beat all ingredients in a bowl until fluffy and smooth.

Ganache
20 grams dark chocolate, chopped
20ml double cream
1/2tsp honey
1/2tsp butter

Place the chocolate in a bowl. Heat butter, honey and cream in a small pot until melted and close to boiling. Pour over the chocolate and stir until the chocolate has melted and looks shiny and smooth.

Decorating
Pipe chocolate frosting in a pattern around the egde of the cupcake, place a small dollop of chocolate ganache in the middle, chill before serving.