hazelnut and chocolate cupcakes
Sometimes chocolate alone just won’t do, which is why we’ve added irresistible hazelnut chocolate spread to these cupcakes. Decorate with hazelnuts for extra crunch.
- ¾ cup plus 1 tablespoon all-purpose flour
- 2½ tablespoons unsweetened cocoa powder
- a scant ¾ cup sugar
- 1½ teaspoons baking powder
- a pinch of salt
- 3 tablespoons butter, at room temperature
- ½ cup whole milk
- 1 egg
- ½ cup hazelnut and chocolate spread (such as Nutella)
- about 36 whole, shelled hazelnuts, to decorate
- hazelnut and chocolate frosting
- 2 confectioners’ sugar, sifted
- 5 tablespoons unsalted butter, at room temperature
- 2 tablespoons whole milk
- ⅓ cup hazelnut and chocolate spread (such as Nutella)
a 12-hole cupcake pan, lined with paper cases
Makes 12
Preheat the oven to 325°F.
Put the flour, cocoa, sugar, baking powder, salt, and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.
Slowly pour the milk into the flour mixture, beating well until all the ingredients are well mixed. Add the egg and beat well (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
Spoon the batter into the paper cases until two-thirds full and bake in the preheated oven for about 20 minutes, or until the cake bounces back when touched. Let the cupcakes cool slightly in the pan before turning out onto a wire rack to cool completely.
When the cupcakes are cold, hollow out a small section in the center of each one and fill with a dollop of hazelnut and chocolate spread.
For the hazelnut and chocolate frosting: Beat the confectioners’ sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to a slower speed. Slowly pour in the milk, then when it is all incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.
Stir in the hazelnut and chocolate spread by hand until evenly mixed into the frosting. When the cupcakes are cold, spoon the frosting on top and finish with about 3 hazelnuts per cupcake.