Moist Hazelnut and Chocolate Cupcakes

This moist hazelnut and chocolate cupcakes are so rich, creamy, chocolatey and very delicious! If you are a hazelnut and chocolate fan, then you got to try this recipe! I usually make them on Sunday and refrigerate to have them as a sweet treat or quick breakfast during the work-week. Simple and easy to prepare, here is the recipe:

Ingredients:

For the chocolate cupcakes:

  • 1 ¼ cup (150 grams) all-purpose flour
  • 4 tablespoons (60 grams) sugar
  • 7 tablespoons (50 grams) Nutella or some other hazelnut spread
  • a pinch of salt
  • ½ teaspoon baking soda
  • 1 large egg
  • ½ cup (120 ml) buttermilk
  • ½ cup (120 ml) vegetable oil
  • 120 ml (1/2 cup) hot water
  • 1 teaspoon vanilla extract

For the chocolate frosting:

To garnish (optional):

  • Sprinkles
  • Chopped hazelnuts


Instructions:

  • Preheat oven to 300°F /150°C/Gas Mark 2. Prepare a cupcake pan with liners.
  • Next, in a large bowl, apply the dry ingredients and whisk together. Leave aside.
  • In another medium bowl, combine the egg, vanilla, buttermilk, and vegetable oil.
  • Place the wet ingredients to the dry ones and mix until well incorporated.
  • Apply the water to the mixture and whisk until well combined. The mixture will be thin.
  • Then, fill the cupcake liners around half way and place in the preheated oven. Bake for 20-22 minutes, or until a tester comes out with a few moist crumbs.
  • After that, remove and let them cool for 3 minutes, then remove to a cooling rack to finish cooling.
  • In the meantime, prepare the frosting according to the recipe. Pipe it onto the cupcakes. Decorate with sprinkles or chopped hazelnuts (if desired). Serve.

Enjoy!

Add Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.