Chocolate Hazelnut Cupcakes
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| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Servings |
cupcakes
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Ingredients
Chocolate Cupcakes
- 1 cup water
- 1/2 cup unsweetened cocoa powder
- 1 1/3 cups all purpose flour leveled
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter room tempature
- 1 cup granulated sugar
- 2 eggs
- 2 tsp pure vanilla extract
Creamy Chocolate Hazelnut Frosting
- 1 cup unsalted butter room temperature
- 2 cups confectioner’s sugar
- 3/4 cup hazelnut chocolate spread
- 3-4 tbsp heavy cream
- 2 tsp vanilla extract
Ingredients
Chocolate Cupcakes
Creamy Chocolate Hazelnut Frosting
|
Rate this recipe!
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Instructions
Chocolate Cupcakes
- Preheat oven to 375F degrees. Line 14 muffin cups with liners.
- Over high heat, boil the water in a small saucepan. Pour the unsweetened cocoa powder into a medium sized bowl and mix with boiling water until smooth. Allow to cool to room temperature by placing in the refrigerator as you prepare the other ingredients.
- Whisk together the flour, baking powder, and salt in a medium sized bowl. Set aside.
- In a large bowl, using an electric hand or stand mixer, cream the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Slowly add the flour mixture and beat only until just combined. In a steady stream, add the cooled cocoa mixture and stir until smooth.
- Fill each muffin tin 3/4 of the way full with batter. Bake for 15 minutes. Remove from oven and place on a wire rack to cool before frosting.
Creamy Chocolate Hazelnut Frosting
- Beat softened butter on medium speed with an electric or stand mixer. Beat for 2-3 minutes until smooth and creamy. Add 2 cups of powdered sugar and continue to beat on medium speed. The mixture will be fairly thick. Add the chocolate hazelnut spread and continue to beat on medium speed. Add 3 Tablespoons of heavy cream and the vanilla extract. If the frosting is too thick, add more heavy cream (1 Tablespoon measurements at a time). If the frosting is too thin, add more powdered sugar (1/4 cup measurements at a time).
- Frost cooled cupcakes with frosting and decorate with candies as desired.
Recipe Notes
I love chocolate hazelnut spread and didn't feel right not including it somehow in my holiday baking.
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