Milk Chocolate Hazelnut Minicakes Recipe

Name: Milk Chocolate Hazelnut Minicakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cakes:; 1/2 cup cake flour; 1/2 teaspoon baking powder; 1/8 teaspoon salt; 5 tablespoons unsalted butter; 1 (11.5-oz.) bag milk chocolate morsels, divided; 1/3 cup Splenda brown sugar blend, packed; 2 large eggs; 1 teaspoon vanilla extract; 1 cup blanched, ground, toasted hazelnuts; Topping:; 3/4 cup plus 1 tablespoon chocolate hazelnut spread; Decoration:; 30 whole, blanched, toasted hazelnuts

Servings: persons

Cakes:
1/2 cup cake flour
1/2 teaspoon baking powder
1/8 teaspoon salt
5 tablespoons unsalted butter
1 (11.5-oz.) bag milk chocolate morsels, divided
1/3 cup Splenda brown sugar blend, packed
2 large eggs
1 teaspoon vanilla extract
1 cup blanched, ground, toasted hazelnuts
Topping:
3/4 cup plus 1 tablespoon chocolate hazelnut spread
Decoration:
30 whole, blanched, toasted hazelnuts

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

Fat

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.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Milk Chocolate Hazelnut Minicakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions