Chocolate Hazelnut Cupcakes

Chocolate Hazelnut Cupcakes

10 Reviews 2 Pics
  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    1 h 40 m
Valsauce
Recipe by  Valsauce

“This rich devil's food cake was inspired by Nutella®.”

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Ingredients

Adjust Servings

Original recipe yields 18 cupcakes

Directions

  1. 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.
  2. 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.
  3. 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.

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Reviews (10)

Rate This Recipe
activeheart
19

activeheart

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 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.

cindy
12

cindy

I think the flour and sugar are mixed up.

Valsauce
10

Valsauce

Sorry about that! I did say that the batter would turn out runny when submitting the recipe, but that was omitted when they edited it, unfortunately. I originally made them and frosted them with ganache, which made them super decadent.

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Nutrition

Amount Per Serving (18 total)

  • Calories
  • 391 cal
  • 20%
  • Fat
  • 21.2 g
  • 33%
  • Carbs
  • 48.8 g
  • 16%
  • Protein
  • 5.8 g
  • 12%
  • Cholesterol
  • 25 mg
  • 8%
  • Sodium
  • 316 mg
  • 13%

Based on a 2,000 calorie diet

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