How To Make Chocolate Hazelnut Cupcakes
For these chocolate hazelnut cupcakes, chocolate cupcakes are filled with luscious choco hazelnut spread, frosted then topped with fresh berries.
Preheat the oven to 350 degrees F. Line a muffin pan with 12 paper liners.
Stir together the cocoa powder, flour, baking soda, and baking powder together in a medium bowl until thoroughly combined.
In a second bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until smooth. Whisk in the buttermilk until completely incorporated. Add the dry ingredients to the wet ingredients and stir until just combined.
Pour the batter into the liners until each cup is halfway full.
Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Remove from pan and cool on a wire rack.
Cut a hole into the top of each cupcake with a cupcake corer, small cookie cutter or the back of a piping tip. Reserve the cupcake cores. Spoon 2 teaspoons of chocolate hazelnut spread into each hole. Place the cupcake cores back into the holes.
Beat butter at medium speed with a stand mixer or hand mixer for 2 to 3 minutes until smooth and creamy. Add the powdered sugar and continue to beat on medium speed until combined.
Add the chocolate hazelnut spread and beat for 30 more seconds. Add the milk and vanilla and beat until combined. If frosting needs to be thinned, add more milk, 1 teaspoon at a time, until desired consistency is reached.
Pipe the frosting onto the cupcakes with a piping tip and bag. Decorate the cupcakes with fresh berries and mint sprigs as desired.
- Calories: 579.20kcal
- Fat: 34.03g
- Saturated Fat: 21.29g
- Trans Fat: 0.67g
- Monounsaturated Fat: 8.95g
- Polyunsaturated Fat: 1.84g
- Carbohydrates: 66.14g
- Fiber: 3.54g
- Sugar: 54.63g
- Protein: 5.04g
- Cholesterol: 68.11mg
- Sodium: 126.71mg
- Calcium: 96.90mg
- Potassium: 258.01mg
- Iron: 2.71mg
- Vitamin A: 144.38µg
- Vitamin C: 0.10mg
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