Chocolate Hazelnut Cupcakes Recipe

Name: Chocolate Hazelnut Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 oz dark chocolate, chopped; 9 tbsp butter, chopped; 1 1/4 cups sugar; 3/4 cup water; 1 large egg, lightly beaten; 1/2 cup all purpose flour; 1/2 cup self-rising flour; 1 cup ground hazelnuts; 6 None chocolate balls, quartered; None None powdered sugar or cocoa powder, to dust

Servings: persons

7 oz dark chocolate, chopped
9 tbsp butter, chopped
1 1/4 cups sugar
3/4 cup water
1 large egg, lightly beaten
1/2 cup all purpose flour
1/2 cup self-rising flour
1 cup ground hazelnuts
6 None chocolate balls, quartered
None None powdered sugar or cocoa powder, to dust

1
Preheat oven to 350u00b0F. Lightly grease or line a 12-hole muffin pan with paper liners.
2
In a medium saucepan, combine chocolate, butter, sugar and water and stir over medium heat until sugar dissolves. Cool slightly. Whisk in egg.
3
Sift flours together into a large bowl, then stir ground hazelnuts. Lightly stir chocolate mixture into the flour mixture, until combined. Spoon into paper liners, until two-thirds full. Press two chocolate quarters into each case.
4
Bake 20-25 minutes, until cooked when tested with a skewer. Cool in pan 5 minutes then transfer to wire rack to cool completely. Dust with powdered sugar or cocoa powder to serve.

1703

kcal

Calories

Fat

206

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 10 ingredients. The key ingredients include: 7 oz dark chocolate, chopped, 9 tbsp butter, chopped, 1 1/4 cups sugar, 3/4 cup water, 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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