Chocolate Hazelnut Cupcake Recipe

DSC00564About once a month I meet up with three college friends. We all moved to New York City around the same time eleven years ago. So much has changed in the past decade; boyfriends, breakups, job promotions, weddings and babies, but they remain constant friends. As usual, Steph hosts an amazing dinner. We usually all chip in by bringing wine, goodies, wine and more wine. For our get together this month, I brought Chocolate Hazelnut cupcakes (and wine, of course!). I made these based off of a Martha Stewart recipe but tweaked it a bit. Thought I’d share with you. Click “more” to read the recipes:

One Bowl Chocolate Cupcakes:

2 1/2 cups of AP flour

1 1/4 cups of cocoa powder

2 1/2 cups of sugar

2 1/2 tsp baking soda

1 1/4 tsp baking powder

1 1/4 tsp salt

2 large eggs, plus 1 egg yolk

1 1/4 cups milk

1/2 cup plus 2 tbs vegetable oil

1 1/4 cups warm water

1 tsp instant espresso

Pre-heat oven to 350 degrees Fahrenheit. Line cupcake tins and set aside. Sift dry ingredients (all except instant espresso) in electric mixing bowl. Add wet ingredients (mixing instant espresso with warm water first) and mix with paddle attachment on low speed about 3 minutes.  Divide batter into lined cupcake tins. Bake for 22 minutes.

Hazelnut Buttercream:

4 large egg whites

1 1/4 cup of sugar

3 sticks of room temp unsalted butter

3/4 cup of Nutella

In heatproof bowl of electric mixer, combine egg whites and sugar and set over saucepan with simmering water. Wisk frequently until sugar has dissolved and temperature reads around 160 degrees Fahrenheit. Tip: keep stove flame low. I have burned the sugar on the sides of the bowl too many times with a high flame. The goal is to get the sugar to dissolve completely so the buttercream is completely smooth. If you burn the sugar on the bowl, or don’t completely dissolve the sugar, the buttercream will have a  grainy texture. This whole process usually takes me around 8 minutes.

Once sugar is dissolved and the mixture reaches 160 degrees Fahrenheit, attach bowl to mixer and whisk on high speed for about 6 minutes to reach stiff peaks. Switch to paddle attachment and stir in butter on medium low. Add in 3/4 cup of Nutella.

Frost cooled cupcake, top with a hazelnut and enjoy!!!




2 Comments on Chocolate Hazelnut Cupcake Recipe

  1. Hazel
    May 14, 2013 at 10:36 am (5 years ago)

    What a beautiful blog! Love the colours you’ve used. I love chocolate cupcakes but it’s always great to try variations and hazelnuts are a particular favourite of mine – I can’t wait to try this recipe!


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