Milk Chocolate Hazelnut Minicakes – a delicious recipe with cake flour, baking powder, salt, unsalted butter, milk chocolate morsels, brown sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350 degrees F. Line 30 miniature muffin cups with paper liners.
2
Whisk together cake flour, baking powder and salt in small bowl; set aside.
3
Place butter and 1 cup morsels in large glass bowl. Microwave on 50% power 1 minute; stir. Repeat and stir until most of chocolate is melted. Stir in Splenda until well combined. Stir in eggs and vanilla just until blended. Add cake flour mixture, hazelnuts and remaining morsels until mixed.
4
Fill muffin cups 3/4 full. Bake 10-12 minutes or until toothpick in center is still moist but not runny. Do not over bake.
5
Cool cakes in muffin tins on wire racks. Remove from tins and place on serving plate. Spread 1 1/2 teaspoons chocolate hazelnut spread over each, then top with a whole hazelnut.
705
kcal
Calories
41
g
Fat
72
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.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: Cakes:, 1/2 cup cake flour, 1/2 teaspoon baking powder, 1/8 teaspoon salt, and more.
Yes, Milk Chocolate Hazelnut Minicakes 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
