Intense Dark Hazelnut Heaven Cupcakes With Chocolat

Name: Intense Dark Hazelnut Heaven Cupcakes With Chocolate Hazelnut Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups unbleached all purpose flour whisked then lightly spooned and leveled; 1 cup sugar; 2 1/2 teaspoons baking powder; 1/2 teaspoon kosher salt Diamond; 6 tablespoons unsalted butter cool room temperature, pliable, cut into cubes; 1/2 cup whole milk minus 1 Tbsp. + 1/4 cup whole milk minus 1-1/2 tsp.; 1/2 teaspoon pure vanilla extract; 1 1/2 teaspoons hazelnut flavor, I used Spices, etc., available online; 2 large eggs room temperature; 3 1/2 ounces hazelnut Ghiradelli Intense Dark, Heaven, grated; 2 cups confectioner's sugar divided use; 3 tablespoons natural cocoa unsweetened; 4 tablespoons unsalted butter cool room temperature, pliable; 1/8 teaspoon kosher salt Diamond; 4 tablespoons cream or whole milk; 1 tablespoon hazelnut liqueur such as Frangelica; 1/2 teaspoon hazelnut flavor

Servings: persons

1 1/2 cups unbleached all purpose flour whisked then lightly spooned and leveled
1 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon kosher salt Diamond
6 tablespoons unsalted butter cool room temperature, pliable, cut into cubes
1/2 cup whole milk minus 1 Tbsp. + 1/4 cup whole milk minus 1-1/2 tsp.
1/2 teaspoon pure vanilla extract
1 1/2 teaspoons hazelnut flavor, I used Spices, etc., available online
2 large eggs room temperature
3 1/2 ounces hazelnut Ghiradelli Intense Dark, Heaven, grated
2 cups confectioner's sugar divided use
3 tablespoons natural cocoa unsweetened
4 tablespoons unsalted butter cool room temperature, pliable
1/8 teaspoon kosher salt Diamond
4 tablespoons cream or whole milk
1 tablespoon hazelnut liqueur such as Frangelica
1/2 teaspoon hazelnut flavor

1
CUPCAKES: Line cupcake tins with paper liners. Sift flour, sugar, baking powder and salt into bowl of stand mixer fitted with the paddle attachment. Combine on stir speed about 30 seconds. Add butter, 1/2 cup milk minus 1 Tbsp., vanilla and hazelnut flavorings. Combine on stir speed, then beat on low 1-1/2 minutes. Add eggs, one at a time, beating each on low speed till combined. Scrape sides and bottom of bowl with spatula. Using stir speed, add remaining 1/4 cup minus 1-1/2 tsp. milk. Beat 1 minute on low speed.
2
Fill standard cups with 1-1/2 Tbsp. batter, then sprinkle with about 1 Tbsp. grated chocolate bar and top with 1-1/2 Tbsp. batter. This should fill the cups to about 2/3 full. For mini cupcakes, use 2 tsp. batter, 1 tsp. grated chocolate, 2 tsp. batter. Bake standard cupcakes 15-18 minutes and minis 9-11 minutes, or till cupcakes spring back when lightly touched. Cool cupcakes in tins 5 minutes, then transfer to wire racks to cool for at least one hour. Yield: 18 standard cupcakes or 12 standard and 12 mini cupcakes
3
FROSTING: Microwave remaining chocolate bar in small microwaveable bowl on high in 25-second increments until just melted. Stir, set aside. Sift together into small bowl or onto wax paper 1 cup confectioner's sugar and cocoa; set aside.
4
Cream butter and salt on medium speed of electric mixer. Gradually add remaining 1 cup of confectioner's sugar, beating until smooth after each addition. Combine milk (or cream), liqueur and hazelnut flavor in small cup. Alternately add milk mixture and cocoa-sugar mixture to the creamed butter mixture, beating until smooth after each addition. On low speed, beat in the melted chocolate hazelnut bar. Frost cupcakes as desired with this delicious but very rich frosting.

1125

kcal

Calories

Fat

195

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 1/2 cups unbleached all purpose flour whisked then lightly spooned and leveled, 1 cup sugar, 2 1/2 teaspoons baking powder, 1/2 teaspoon kosher salt Diamond, and more.

Yes, Intense Dark Hazelnut Heaven Cupcakes With Chocolate Hazelnut Frosting 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.

That's it — enjoy your meal!

Intense Dark Hazelnut Heaven Cupcakes With Chocolate Hazelnut Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions