CHOCOLATE HAZELNUT CUPCAKES
This
recipe for chocolate hazelnut cupcakes is chocolate cupcakes filled with milk chocolate
hazelnut spread, then finished off with chocolate hazelnut frosting and fresh
berries. Cupcake base adapted from www.sallysbakingaddiction.com
Course Dessert
Cuisine American
Keyword chocolate
hazelnut cupcakes
Prep Time 30 minutes
Cook Time 20 minutes
Total
Time 50 minutes
Calories 613 kcal
Author Dinner
at the Zoo
Ingredients
·
For
the cupcakes:
·
1/2 cup Chocolate
hazelnut spread
·
1/2 cup cocoa
powder
·
3/4 cup all
purpose flour
·
1/2 teaspoon baking
soda
·
3/4 teaspoon baking
powder
·
2 eggs
·
1/2 cup granulated
sugar
·
1/2 cup packed
light brown sugar
·
1/3 cup vegetable
oil
·
1 teaspoon vanilla
extract
·
1/2 cup buttermilk
·
For
the frosting:
·
1 cup unsalted
butter softened
·
2 cups powdered
sugar
·
1 cup Choclate
hazelnut spread
·
3 tablespoons milk or
more if needed
·
1 teaspoon vanilla
extract
·
For
garnish: fresh berries and mint sprigs
Instructions
1.
For
the cupcakes:
2.
Preheat
the oven to 350°F. Line a muffin pan with 12 paper liners.
3.
Stir
together the cocoa powder, flour, baking soda, and baking powder together in a
medium bowl until thoroughly combined.
4.
In
a second bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla
together until smooth. Whisk in the buttermilk until completely incorporated.
Add the dry ingredients to the wet ingredients and stir until just combined.
5.
Pour
the batter into the liners until each cup is halfway full.
6.
Bake
for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Remove from pan and cool on a wire rack.
7.
Cut
a hole into the top of each cupcake with a cupcake corer, small cookie cutter
or the back of a piping tip. Reserve the cupcake cores. Spoon 2 teaspoons of
Chocmeister® milk chocolately hazelnut spread into each hole. Place the cupcake
cores back into the holes - you may need to trim a bit off the bottom so that
they fit.
8.
For
the frosting:
9.
Beat
butter at medium speed with a stand mixer or hand mixer for 2-3 minutes until
smooth and creamy. Add the powdered sugar and continue to beat on medium speed
until combined. Add the Chocmeister® milk chocolately hazelnut spread and beat
for 30 more seconds. Add the milk and vanilla and beat until combined. If you
need to thin the frosting you can add more milk, 1 teaspoon at a time, until
desired consistency is reached.
10. Pipe the frosting onto the cupcakes with a
piping tip and bag. I used an open star tip. Decorate the cupcakes with fresh
berries and mint sprigs as desired.
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