Slow Cooker Dreamy Hazelnut Cupcakes

Photo by Susan M.
Adapted from crockpotgourmet.net

PREP TIME

5

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

5

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from crockpotgourmet.net

Ingredients

  • 1/4

    cup whole milk

  • 1/4

    cup strong brewed hazelnut coffee, cooled

  • 2

    tablespoons canola oil

  • 1/2

    teaspoon vanilla

  • 2/3

    cup all purpose flour

  • 1/3

    cup sugar

  • 2

    tablespoon cocoa powder

  • 3/4

    teaspoon baking powder

  • 1/8

    teaspoon baking soda

  • 1/8

    teaspoon salt

  • 1/4

    cup chocolate chips

  • Frost with Fluffy Nutella Buttercream Frosting See below recipe

  • 1

    cup (2 sticks) unsalted butter, room temperature

  • 2

    cups powdered sugar

  • 2/3

    cup Nutella or other chocolate-hazelnut spread

  • 1

    teaspoon pure vanilla extract

  • Pinch kosher salt (up to 1/4 teaspoon, to taste)

  • 2

    tablespoons heavy whipping cream

Directions

CUPCAKES: Combine all wet ingredients in a small bowl In a medium bowl combine dry ingredients Slowly stir wet ingredients into dry until combined Add chocolate chips and stir until evenly dispersed Place silicone holders with liners in crock and add about 1 - ½ cups water (don't let it come over the top of liners) Pour the batter into each liner until about ¾ full Cover, prop lid open and cook on high - anywhere from 4 - 6 hours (check them after 3) Remove from crock and let cool completely FROSTING: In a stand mixer afixed with the paddle attachment, beat together the butter and powdered sugar on low until well-blended. Add the Nutella and increase the speed to medium. Beat for two minutes. Add the vanilla extract and salt and whip for an additional 30 seconds. Add the whipping cream and beat for about one minute, until the frosting lightens slightly in both color and texture.

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