For the cupcakes: Preheat the oven to 350 degrees F. Line 2 muffin pans
with 24 cupcake liners.
together the flour, baking powder, baking soda
, and salt in a medium bowl.
Whisk the hazelnut liquor and cocoa powder
together until combined.
In the bowl of a stand mixer with a paddle attachment, cream the butter and sugars together on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs
, 1 at a time, until each has been incorporated. Add the buttermilk
and vanilla extract and mix until fully combined. Turn the mixer
to low, and add the flour and cocoa mixture, alternating between the 2, beginning and ending with the flour. Mix until just combined and no streaks remain. Set aside while you prepare the filling.
For the filling: In the bowl of a food processor
, grind the hazelnuts
until they reach a very fine sand consistency. Add the hazelnut spread and process until the mixture begins to clump. Add the hazelnut liquor 1 tablespoon at a time, or until the mixture is able to ball easily in your hand.
With your hands, form the paste into balls about the size of a very large cherry
. Roll the balls lightly in the flour to absorb any excess liquid.
To assemble: Fill the cupcake liners about 1/4 of the way full with the cupcake batter. Place 1 ball of filling in each liner, and then cover the filling with the remaining batter
so each cupcake is about 3/4 of the way full.
Bake until a toothpick inserted into the center comes out clean, 20 minutes. Cool the cupcakes completely.
Dip each cupcake top into the Chocolate Ganache, forming an even layer, and allow to cool.