CHOCOLATE HAZELNUT CUPCAKES
It is celebration season in my family – between April and July we have a ton of birthdays, anniversaries and other special occasions! My husband recently had a birthday and he is a chocolate lover, so I knew some kind of chocolate cake was in order. I decided to make these chocolate hazelnut cupcakes to celebrate his special day. These are no ordinary cupcakes – they’re stuffed with Chocmeister® milk chocolately hazelnut spread and are also topped off with a chocolate hazelnut frosting. These cupcakes are a decadent treat that are actually quite simple to make.
This recipe starts with a basic chocolate cupcake. The next step is to cut a hole in the middle of the cupcakes – I have a little cupcake coring tool that I bought for less than $5 at a kitchen store, but you could also use the back of a piping tip or a small cookie cutter to cut the holes. The cupcakes are filled with Chocmeister® milk chocolately hazelnut spread which makes for a fun surprise when you bite into them.
INGREDIENTS
INSTRUCTIONS
For the cupcakes:
for full recipes please see : www.dinneratthezoo.com
This recipe starts with a basic chocolate cupcake. The next step is to cut a hole in the middle of the cupcakes – I have a little cupcake coring tool that I bought for less than $5 at a kitchen store, but you could also use the back of a piping tip or a small cookie cutter to cut the holes. The cupcakes are filled with Chocmeister® milk chocolately hazelnut spread which makes for a fun surprise when you bite into them.
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
For the cupcakes:
- Preheat the oven to 350°F. Line a muffin pan with 12 paper liners.
- Stir together the cocoa powder, flour, baking soda, and baking powder together in a medium bowl until thoroughly combined.
- 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.
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for full recipes please see : www.dinneratthezoo.com