Best 3 Chocolate Hazelnut Cupcakes Recipes
Indulge in a delectable journey with our exquisite Chocolate Hazelnut Cupcakes, a symphony of flavors that will tantalize your taste buds. These cupcakes are a delightful treat, featuring a moist and fluffy chocolate cake batter, generously filled with a rich and creamy hazelnut spread, and topped with a decadent chocolate ganache. The combination of chocolate and hazelnut creates a harmonious balance of flavors, while the ganache adds an extra layer of indulgence. Our recipe also includes variations for gluten-free and vegan options, ensuring that everyone can savor this delightful treat.
Check out the recipes below so you can choose the best recipe for yourself!
CHOCOLATE HAZELNUT CUPCAKES
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Use a 24 socket cupcake pan and line with paper liners. Set the pan aside.
- In a medium bowl, whisk together the eggs and liqueur until blended, and set aside.
- 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. Add the butter and sour cream and beat on low speed until the dry ingredients are moistened.
- Increase the speed to medium and beat for 2 1/2 minutes, scraping the sides of the bowl occasionally. In three separate additions, add the egg mixture to the batter, beating for 30 seconds after each addition. 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. Cool the cakes in the pans for 10 minutes. Remove from the pans and cool the cakes completely on wire racks, about 30 minutes.
- For the torrone filling: Mix together the butter and powdered sugar with the paddle attachment in an electric mixer. Once thoroughly combined, add the torrone paste. Continue to mix until evenly distributed.
- For the chocolate hazelnut fudge: In a food processor, place the powdered sugar, cocoa and salt. Blend to remove any lumps. Add in the butter and blend until smooth. Add the corn syrup. Process just until combined, and then scrape down the sides. Pulse. Add the chocolate hazelnut spread, and then pulse until completely combined, smooth and creamy.
- To assemble: Core each cupcake, and then fill with the torrone filling. Using a round tip and pastry bag, ice each cupcake with chocolate hazelnut fudge, creating a swirl on top.
CHOCOLATE HAZELNUT CUPCAKES
This rich devil's food cake was inspired by Nutella®.
Provided by Valsauce
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 1h40m
Yield 18
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups or line with paper baking cups. Stir together the sugar, flour, ground hazelnuts, cocoa powder, baking powder, baking soda, and salt; set aside.
- Beat together the eggs, vegetable oil, milk, and vanilla extract with an electric mixer until smooth. Stir in the flour mixture until moistened, then stir in the water until batter is smooth. Batter may be a bit thin. Pour into the prepared muffin cups.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack. Once cool, frost with the chocolate-hazelnut spread, and sprinkle with chopped hazelnuts to garnish.
Nutrition Facts : Calories 391.3 calories, Carbohydrate 48.8 g, Cholesterol 21.8 mg, Fat 21.2 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 2.9 g, Sodium 315.8 mg, Sugar 38.5 g
CHOCOLATE-HAZELNUT CUPCAKES
Gold Medal® Flour Recipe Contest 2010!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 24
Number Of Ingredients 14
Steps:
- Heat oven to 325°F. Place paper baking cup in each of 24 regular-size nonstick muffin cups. In small bowl, stir together flour and salt; set aside.
- In large bowl, beat 1/4 cup softened butter with electric mixer on medium speed until creamy. Add sugar, 1 teaspoon vanilla and the almond extract; beat until light and fluffy. Add hazelnut spread; beat until well blended, scraping bowl occasionally. Add eggs; beat until smooth. Add half of the flour mixture; beat on low speed just until blended. Add milk; beat until blended. Gently stir in remaining flour until batter is smooth. Spoon batter evenly into muffin cups, filling each half full.
- Bake 20 to 25 minutes or until set. Cool completely in pan, about 30 minutes.
- Meanwhile, in small microwavable bowl, microwave chocolate chips, 3 tablespoons butter and the corn syrup on High 1 to 1 1/2 minutes, stirring every 30 seconds, until chips are melted and mixture is smooth. Stir in 1/4 teaspoon vanilla. Top cooled cupcakes with ganache topping. Sprinkle with hazelnuts.
Nutrition Facts : Calories 130, Carbohydrate 11 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Cupcake, Sodium 80 mg, Sugar 6 g, TransFat 0 g
Tips:
- Properly Measure Ingredients: Use measuring cups and spoons to ensure accurate measurements of all ingredients, especially flour and liquids. This will help achieve the right consistency and texture for your cupcakes.
- Creaming Butter and Sugar: Creaming butter and sugar together until light and fluffy is essential for creating a smooth and airy batter. Make sure to cream them together for at least 2-3 minutes.
- Gradually Add Eggs: Add eggs one at a time to the batter, beating well after each addition. This will help prevent the batter from curdling.
- Fold in Dry Ingredients: Use a spatula to gently fold the dry ingredients (flour, cocoa powder, baking powder, baking soda, and salt) into the wet ingredients (creamed butter, sugar, eggs, vanilla extract, and milk). Mix until just combined, overmixing can result in tough cupcakes.
- Hazelnut Flour: If you don't have hazelnut flour, you can make your own by grinding hazelnuts in a food processor or blender until finely ground.
- Baking Times: Keep an eye on the cupcakes while baking. The baking time may vary depending on your oven. Insert a toothpick or skewer into the center of a cupcake; if it comes out clean, they are done.
- Cooling: Allow the cupcakes to cool completely before frosting them. This will help prevent the frosting from melting.
- Chocolate Ganache: To make the chocolate ganache, use good-quality dark chocolate. Finely chop the chocolate and place it in a heatproof bowl. Heat the heavy cream in a saucepan until simmering, then pour it over the chocolate. Let it sit for a few minutes, then whisk until smooth and glossy.
- Decorating: You can decorate the cupcakes with chopped hazelnuts, chocolate shavings, or a sprinkle of powdered sugar. Get creative and have fun!
Conclusion:
By following these tips and carefully executing the steps outlined in the recipes, you can create delicious and indulgent Chocolate Hazelnut Cupcakes that will impress your friends and family. The moist and fluffy cupcakes, combined with the rich and decadent chocolate ganache and the nutty flavor of hazelnuts, make for an irresistible treat. Whether you're a seasoned baker or just starting out, these cupcakes are sure to be a hit at any gathering or occasion. So, preheat your oven, gather your ingredients, and embark on a delightful baking journey to create these delectable Chocolate Hazelnut Cupcakes.
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