01 June 2012

A Chocolate Hazelnut Jubilee....

The Queen's Diamond Jubilee starts tomorrow.  So in honor of the Jubilee, I decided to make another cupcake from the Hummingbird Bakery cookbook.  Nothing like tea and cupcakes for your afternoon tea.  Enjoy!

Hazelnut & Chocolate Cupcakes 

(Makes 12)

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

  1. Preheat oven to 325 degrees.
  2. 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.
  3. Slowly pour the milk into the flour mixture, beating well until all the ingredients are well mixed. Add the egg and beat well.
  4. 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.
  5. 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.

For the hazelnut & chocolate frosting:
  1. 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.
  2. 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. 
  3. 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.
  4. 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

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