Chocolate Hazelnut Cupcakes
Ingredients
The cupcakes
-
½
cup
Chocolate hazelnut spread
-
½
cup
cocoa powder
-
¾
cup
all purpose flour
-
½
teaspoon
baking soda
-
¾
teaspoon
baking powder
-
2
units
eggs
-
½
cup
granulated sugar
-
½
cup
packed light brown sugar
-
⅓
cup
vegetable oil
-
1
teaspoon
vanilla extract
-
½
cup
buttermilk
The frosting
-
1
cup
unsalted butter
-
2
cups
powdered sugar
-
1
cup
Chocolate hazelnut spread
-
3
tablespoons
milk
-
1
teaspoon
vanilla extract
For garnish
-
to taste
units
fresh berries
-
to taste
units
mint sprigs
Instructions
- Preheat the oven to 350°F and line a muffin pan with 12 paper liners.
- Combine cocoa powder, flour, baking soda, and baking powder in a bowl.
- In another bowl, whisk eggs, granulated sugar, brown sugar, oil, and vanilla until smooth, then mix in buttermilk.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Pour the batter into the liners, filling each halfway.
- Bake for 18-20 minutes until a toothpick comes out clean, then cool on a wire rack.
- Cut a hole in the top of each cupcake and fill with chocolate hazelnut spread, replacing the tops.
- For the frosting, beat butter until smooth, then add powdered sugar and mix until combined.
- Add chocolate hazelnut spread, milk, and vanilla, mixing until desired consistency is reached.
- Pipe the frosting onto the cupcakes and decorate with fresh berries and mint.
Nutrition Facts (estimated)
Servings
12 cupcakes
Calories
613
Total fat
38g
Total carbohydrates
66g
Total protein
7g
Sodium
111mg
Cholesterol
73mg
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