Chocolate Hazelnut Cupcakes Recipe

Name: Chocolate Hazelnut Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups white sugar; 1 cup all-purpose flour; 3/4 cup ground toasted hazelnuts; 3/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 eggs; 1/2 cup vegetable oil; 1 cup milk; 2 teaspoons vanilla extract; 1/3 cup water; 2 cups chocolate-hazelnut spread, such as Nutella(R); 1 cup chopped toasted hazelnuts

Servings: persons

2 cups white sugar
1 cup all-purpose flour
3/4 cup ground toasted hazelnuts
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1/2 cup vegetable oil
1 cup milk
2 teaspoons vanilla extract
1/3 cup water
2 cups chocolate-hazelnut spread, such as Nutella(R)
1 cup chopped toasted hazelnuts

1
Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups or line with paper baking cups. Stir together the sugar, flour, ground hazelnuts, cocoa powder, baking powder, baking soda, and salt; set aside.
2
Beat together the eggs, vegetable oil, milk, and vanilla extract with an electric mixer until smooth. Stir in the flour mixture until moistened, then stir in the water until batter is smooth. Batter may be a bit thin. Pour into the prepared muffin cups.
3
Bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack. Once cool, frost with the chocolate-hazelnut spread, and sprinkle with chopped hazelnuts to garnish.

1571

kcal

Calories

Fat

209

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups white sugar, 1 cup all-purpose flour, 3/4 cup ground toasted hazelnuts, 3/4 cup unsweetened cocoa powder, and more.

Yes, Chocolate Hazelnut Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Hazelnut Cupcakes

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