Description
Delight in these rich and moist Chocolate Hazelnut Cupcakes topped with a creamy chocolate hazelnut buttercream frosting. Featuring a blend of dark cocoa, espresso, and smooth hazelnut spread, these cupcakes are perfect for any chocolate lover's celebration.
Ingredients
Chocolate Cupcakes
- ¼ cup semisweet or dark chocolate chips
- ¼ cup dark cocoa powder
- ¾ cup boiling water
- 1 tsp instant espresso powder
- ¾ cup all-purpose flour
- ¾ cup granulated sugar
- ½ tsp baking soda
- ½ tsp salt
- ⅓ cup vegetable oil
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
Chocolate Hazelnut Buttercream Frosting
- 1 cup unsalted butter (room temperature)
- 2 ½ cups powdered sugar
- ½ cup chocolate hazelnut spread
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 tbsp heavy cream
Decoration and Filling
- 1 cup chocolate hazelnut spread (divided)
- 2 tbsp chopped hazelnuts
- 12 Ferrero Rocher candies
Instructions
- Preheat and Prepare: Preheat the oven to 350℉ (177℃) and line a cupcake pan with 12 cupcake liners to prepare for baking.
- Make Chocolate Mixture: In a small bowl, combine chocolate chips, dark cocoa powder, boiling water, and instant espresso powder. Stir until the cocoa powder dissolves and chocolate chips melt. Allow the mixture to cool slightly.
- Mix Dry Ingredients: In a separate mixing bowl, whisk together flour, granulated sugar, baking soda, and salt.
- Combine Batter: Pour the cooled chocolate mixture into the dry ingredients and whisk to combine. Add vegetable oil, eggs, and vanilla extract, whisking until the batter is smooth and fully incorporated.
- Fill and Bake: Using a large cookie scoop, portion batter into cupcake liners filling each about two-thirds full. Bake for 20 minutes or until cupcakes spring back lightly when touched. Cool in pan for 5 minutes then transfer to a wire rack to cool completely.
- Cream Butter: In a stand mixer or bowl with an electric hand mixer, beat unsalted butter for 5 minutes until pale and creamy.
- Add Sugar and Flavoring: Add powdered sugar gradually and mix on low speed until combined. Incorporate chocolate hazelnut spread, vanilla extract, and salt, blending fully.
- Whip Frosting: Drizzle in heavy cream and increase mixer speed to medium. Whip the frosting 2 to 3 minutes until smooth, creamy, and light. Mix briefly on low speed to remove any air bubbles.
- Core Cupcakes: Use an apple corer to remove the center from each cooled cupcake by plunging two-thirds way in, twisting, and lifting out the core.
- Fill Cupcakes: Fill a piping bag with chocolate hazelnut spread and pipe it into the hollow centers of the cupcakes.
- Pipe Frosting: Fill a piping bag fitted with a Wilton 1M tip with the buttercream. Pipe a generous swirl on top of each cupcake.
- Decorate: Melt remaining chocolate hazelnut spread in the microwave for about 15 seconds and drizzle over the frosted cupcakes. Garnish with chopped hazelnuts and place one Ferrero Rocher candy on each cupcake.
Notes
- Ensure eggs and butter are at room temperature for better batter and frosting consistency.
- Instant espresso powder enhances the chocolate flavor but can be omitted if unavailable.
- Use a large cookie scoop to ensure uniform cupcake sizes for even baking.
- Cooling cupcakes completely is essential before frosting to prevent melting or sliding.
- Adjust the piping tip size to preference for different frosting styles.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
