Anyone Have Any Experience With Hazelnut Extract?
Decorating By momtofourmonkeys Updated 18 Sep 2008 , 4:46pm by tyty
I absolutely love the Ferrero Rocher chocolate candies so I figured I would try out the cupcakes. I wasn't able to find the extract locally so I ordered online. The smell of the extract was quite strong and the cupcakes tasted exactly like the smell (as if they were burnt if there is such a thing.) Because of the strong flavor I omited the hazelnut in the filling and ganache topping but it still wasn't enough to cover the cupcake taste. I added 1 1/2 tablespoons to the recipe which is what was called for. Can the extract go bad? Maybe I got a bad batch or is the extract so strong that I should have used a much smaller amount than called for? 
The cupcakes didn't taste anything like the candies - which I can eat lots of in one sitting!
Any ideas?
I love hazelnut and use a lot of it. It's what makes my cake balls hopelessly addictive and my chocolate fudge filling irresistible!
I use hazelnut FLAVORING, not extract, from www.spicebarn.com.
1-1/2 tablespoons sounds like WAYYYY too much! Your recipe must have a typo. Should probably be 1-1/2 TEASPOONS.
The only time I use a larger quantity is when I use hazelnut flavored coffee syrup. It's much weaker than the concentrated flavoring, or extract.
Thank you Diane. The tsp instead of the Tbsp makes since. I will have to try the recipe again this week and see if that makes a difference. Because I had to order the extract and had to pay shipping I ordered a much larger bottle so as to only have to order it once - especially since I love the candies and all. 
I hate to not use it.
Thanks again! Have a wonderful week!
I made this recipe too! But, I couldn't find the extract anywhere and I didn't have time to order it. Because I thought "Well, every store has to have hazelnut extract." WRONG! So, I had to use hazelnut powdered coffee creamer. I just dumped it in till it tasted right. It gave it a mild flavor. I thought that it called for way too much extract as well. I also used about a quarter of the hazelnuts. They were very good the way I made them, and tasted like the candies. I also used the Nuetella for the filling, YUMMY! When I make them again I think I will do mini cupcakes because they are so rich. I also may try the coffee syrup next time. Please try the recipe again and revamp it, it is a really good concept. 
The recipe I used, I found on this thread. I will be adjusting the amount of extract the next time I make them. The remainder of the cupcakes - filling and ganache on top tasted fantastic!
http://forum.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=599054&postdays=0&postorder=asc&&start=0
This is the recipe I use. It looks similar, but it only calls for 1 tbsp of extract. I've made it and it's pretty good. My DH loved them.
http://www.cupcakeproject.com/2007/12/ferrero-rocher-cupcakes-23-karat.html0
Quote by @%username% on %date%
%body%