Description
These Chocolate Hazelnut Valentine Cupcakes are a decadent treat, featuring a moist chocolate cake topped with a rich, creamy hazelnut frosting. Each bite offers a delightful combination of velvety texture and a nutty, sweet flavor that melts in your mouth, making them the perfect indulgence for your loved one.
Ingredients
Scale
- Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- Frosting:
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- ½ cup hazelnut spread (like Nutella)
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- Garnish:
- Chopped hazelnuts
- Chocolate shavings
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and mix until smooth.
- Carefully stir in the boiling water until well combined; the batter will be thin.
- Pour the batter into the prepared cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the softened butter until creamy, then gradually add the powdered sugar, hazelnut spread, heavy cream, and vanilla extract until smooth and fluffy.
- Once the cupcakes are completely cool, frost them generously with the hazelnut frosting and garnish with chopped hazelnuts and chocolate shavings.
Notes
- Make-ahead: The cupcakes can be baked a day in advance and stored in an airtight container. Frost them on the day of serving for best results.
- Storage: Store frosted cupcakes in the refrigerator for up to 3 days. Allow to come to room temperature before serving.
- Substitutions: For a gluten-free version, use a gluten-free all-purpose flour blend. You can also substitute the hazelnut spread with almond or peanut butter for a different flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake with frosting
- Calories: 350
- Sugar: 30 grams
- Sodium: 200 milligrams
- Fat: 18 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 2 grams
- Protein: 4 grams
- Cholesterol: 50 milligrams
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