Chocolate Hazelnut Cupcakes8 Reviews
- Prep: 25 min
- Cook: 15 min
- Ready In: 1 hr 40 min
“This rich devil's food cake was inspired by Nutella®.” - by Valsauce
Original recipe yields 18 cupcakes
- Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups or line with paper baking cups. Stir together the sugar, flour, ground hazelnuts, cocoa powder, baking powder, baking soda, and salt; set aside.
- Beat together the eggs, vegetable oil, milk, and vanilla extract with an electric mixer until smooth. Stir in the flour mixture until moistened, then stir in the water until batter is smooth. Batter may be a bit thin. Pour into the prepared muffin cups.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack. Once cool, frost with the chocolate-hazelnut spread, and sprinkle with chopped hazelnuts to garnish.
Amount Per Serving (18 total)
- 391 cal
- 21.2 g
- 48.8 g
Based on a 2,000 calorie diet
Reviews (8)Rate This Recipe
"If I could give this negative star rating I would. I bake a lot and these were a complete disaster! I made the recipe as written and it was too runny, the batter overflowed onto the oven floor and the..." See more batter left in the cups did not bake and rise, but were left concave, and a liquidy, goey mess. I do not suggest anyone make this! The only positive was the batter did taste good."
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