Hazelnut Truffle Cupcakes Recipe

Name: Hazelnut Truffle Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 tablespoon baking powder; 3/4 cup milk; 1/4 cup hazelnut liqueur; 1 teaspoon vanilla extract; 1 cup butter; 1 1/2 cups white sugar; 3 eggs; 24 chocolate-hazelnut truffles (such as Ferrero Rocher(R)); 1 (13 ounce) jar chocolate-hazelnut spread (such as Nutella(R)); 1/4 cup chopped hazelnuts

Servings: persons

2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tablespoon baking powder
3/4 cup milk
1/4 cup hazelnut liqueur
1 teaspoon vanilla extract
1 cup butter
1 1/2 cups white sugar
3 eggs
24 chocolate-hazelnut truffles (such as Ferrero Rocher(R))
1 (13 ounce) jar chocolate-hazelnut spread (such as Nutella(R))
1/4 cup chopped hazelnuts

1
Preheat an oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, cocoa, and baking powder; set aside. Combine the milk, liqueur, and vanilla in a small bowl.
2
Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the milk, mixing until just incorporated, ending with the flour. Pour the batter into prepared cups, about 1/2 cup each.
3
Press an unwrapped truffle into the bottom of each cupcake and spread the batter over the top of each truffle. Bake in a preheated oven until the tops spring back to the touch, about 20 to 25 minutes. Cool cupcakes in the pan for 5 to 10 minutes before removing to a wire rack to cool completely.
4
Frost cooled cupcakes with chocolate-hazelnut spread and garnish with chopped hazelnuts.

4522

kcal

Calories

251

Fat

513

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 12 ingredients. The key ingredients include: 2 1/4 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 tablespoon baking powder, 3/4 cup milk, and more.

Yes, Hazelnut Truffle 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.

Hazelnut Truffle Cupcakes

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