A delicious dessert that can be enjoyed by all, these Chocolate Hazelnut Cupcakes with Filling and Frosting will be a hit at your next gathering. These cupcakes start with a rich chocolate cake filled with a smooth and creamy hazelnut filling. The frosting is made with unsweetened cocoa powder and a handful of crushed hazelnuts for an irresistible nutty flavor. The cupcakes are then finished off with a sprinkling of crushed hazelnuts for an extra crunchy texture. Enjoy these yummy cupcakes with a tall glass of milk or a cup of steaming coffee.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup hazelnut spread
- 2 tablespoons heavy cream
- 1/2 cup crushed hazelnuts for topping
- 2 cups confectioners’ sugar
- 1/4 cup unsalted butter, softened
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons heavy cream
Directions:
- Preheat the oven to 350°F. Line a muffin tin with cupcake liners and set aside.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, mix together the buttermilk, vegetable oil, eggs, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Divide the batter evenly among the cupcake liners, filling each one about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.
- While the cupcakes are baking, make the filling. In a medium bowl, mix together the hazelnut spread and heavy cream until combined.
- When the cupcakes are done baking, remove from the oven and let cool for 10 minutes. Once cooled, use a knife to cut a small hole in the center of each cupcake and fill with the hazelnut filling.
- To make the frosting, beat together the confectioners’ sugar, butter, cocoa powder, and heavy cream until light and fluffy. Pipe or spread the frosting onto the cooled cupcakes and sprinkle with crushed hazelnuts. Enjoy!