Chocolate Hazelnut Cupcakes

I love chocolate hazelnut spread and didn’t feel right not including it somehow in my holiday baking.

Servings Prep Time
18cupcakes 20minutes
Cook Time
25minutes
Servings Prep Time
18cupcakes 20minutes
Cook Time
25minutes
Ingredients
  • 1cup water
  • 1/2cup unsweetened cocoa powder
  • 1 1/3cups all purpose flourleveled
  • 2tsp baking powder
  • 1/4tsp salt
  • 1/2cup unsalted butterroom tempature
  • 1cup granulated sugar
  • 2 eggs
  • 2tsp pure vanilla extract
  • 1cup unsalted butterroom temperature
  • 2cups confectioner’s sugar
  • 3/4cup hazelnut chocolate spread
  • 3-4tbsp heavy cream
  • 2tsp vanilla extract
Chocolate Cupcakes
Creamy Chocolate Hazelnut Frosting
Instructions
Chocolate Cupcakes
  1. Preheat oven to 375F degrees. Line 14 muffin cups with liners.
  2. 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.
  3. Whisk together the flour, baking powder, and salt in a medium sized bowl. Set aside.
  4. 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.
  5. 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
  1. 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).
  2. Frost cooled cupcakes with frosting and decorate with candies as desired.

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