Print Options:

Angel’s Kiss Baci Cupcakes

Yields16 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins

These heavenly cupcakes with hazelnut, chocolate glace not only uses sliced Baci on top of the cake, but also inside. Take a bite, and you and all of your guests be delighted.

Angel’s Kiss Baci Cupcakes

 ½ cup all-purpose flour
 5 large egg whites, at room temperature
 ½ tsp cream of tartar
  cup sugar
 1 tsp pure vanilla extract
 4 Perugina Dark Chocolate Baci, finely chopped*
 3.50 oz Perugina Dark Chocolate 51%, finely chopped
 6 tbsp heavy cream
 1 tbsp hazelnut liqueur, (optional)
 4 Perugina Dark Chocolate Baci, coarsely chopped

Preheat the oven to 375F. Line a cupcake pan with paper liners.


In a medium bowl, stir together the flour and salt.


In an electric mixer with the whisk attachment, beat the egg whites and cream of tartar to form soft peaks. With the mixer at medium speed, gradually add the sugar. Beat at high speed to stiff, glossy peaks. Lower the speed and mix in the vanilla. Fold in the flour mixture in 3 additions, taking care to deflate the batter as little as possible. Quickly fold in the chopped Baci. Divide the batter among the cupcake pan and smooth out the tops.


Bake until the tops are golden and a toothpick inserted into the middle of the cupcake comes out clean, about 15 minutes. Cool on a wire rack for 5 minutes; then remove the cupcakes from the tin to cool completely.


While the cupcakes cool completely, make the glaze. Put the chopped chocolate into a small bowl. Bring the cream to a simmer and pour over the chocolate; shaking the bowl to submerge the chocolate. Let sit 5 minutes; then whisk until smooth. Stir in the hazelnut liqueur, if using.


Spoon the glaze on the cupcakes and smooth to the edges. Sprinkle with the chopped Baci. Refrigerate until the glaze is set.

Nutrition Facts

Servings 16