Chocolate Hazelnut Cupcakes – a delicious recipe with dark chocolate, whipping cream, butter, caster sugar, eggs, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 325u00b0F. Line 10 holes of a cupcake pan with paper liners. In a saucepan, heat the chocolate and 1/4 cup cream until the chocolate is melted. Allow to cool.
2
Beat the butter and sugar together until creamy. Beat in the eggs one at a time. Mix the flour and baking powder together and beat into the butter mixture. Stir in the chocolate cream. Spoon into the cupcake liners and bake for 20 mins, or until a skewer comes out clean. Allow to cool.
3
Place 1/4 cup chocolate hazelnut spread and 1/8 cup cream in a saucepan and heat until melted. Allow to cool. Brush the tops of the cakes with 1/2 tsp chocolate hazelnut spread each. Whip remaining cream until stiff peaks form, then carefully fold in the cooled chocolate hazelnut cream mixture. Spoon into a pastry bag fitted with a star nozzle and pipe swirls on the cakes. Decorate with hazelnuts.
791
kcal
Calories
56
g
Fat
62
g
Carbs
12
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 100 g dark chocolate, broken into pieces, 250 ml whipping cream, 100 g butter, softened, 100 g caster sugar, 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.
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