Hazelnut & Chocolate Cupcakes
(Makes 12)
Ingredients:
Cupcake:
3/4 cup plus 1 tablespoon all-purpose flour
2 1/2 tablespoons unsweetened cocoa powder
a scant 3/4 cup sugar (just put a little less in the third 1/4 cup)
1 1/2 teaspoons baking powder
a pinch of salt
3 tablespoons room temperature butter
1/2 cup whole milk
1 egg
1/2 cup nutella hazelnut spread
36 whole shelled hazelnuts for decoration
Hazelnut & Chocolate Frosting:
2 cups confectioners sugar, sifted
5 tablespoons unsalted, room temperature butter
2 tablespoons whole milk
1/2 cup nutella hazelnut spread
Directions:
- Preheat oven to 325 degrees.
- Put flour, cocoa, sugar, baking powder, salt, and butter in an electric mixer with a paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined.
- Slowly pour the milk into the flour mixture, beating well until all the ingredients are well mixed. Add the egg and beat well.
- Spoon batter into the paper cupcakes holder up to two-thirds full and bake in the preheated oven for about 20 minutes, or until the cake bounces back when touched. The let the cupcakes cool completely.
- When the cupcakes are cold, hollow out a small section in the center of each one and fill with a dollop of hazelnut and chocolate spread.
- Beat the confectioners sugar and butter together in an electric mixer with a paddle attachment on medium-slow speed until the mixture comes together and is well mixed.
- Turn mixer down to a slower speed. Slowly pour in the milk, then when it is all incorporated, turn the mixer up to high speed.
- Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.
- Stir in the hazelnut and chocolate spread by hand until evenly mixed into the frosting. When the cupcakes are cold, spoon the frosting on top and finish with about 3 hazelnuts per cupcake.
Images by me; Recipe from the hummingbird bakery cookbook
