Hazelnut and Chocolate Cupcakes

By chelyc13

Ingredients

• FOR CUPCAKES:
• 3/4 cup plus 1 tblsp all purpose flour
• 2 1/2 tblsp unsweetened coca powder
• a scant 3/4 cup sugar
• 1 1/2 teas baking powder
• a pinch of salt
• 3 tblsp butter, at room temperature
• 1/2 cup whole milk
• 1 egg
• 1/2 cup hazelnut and chocolate spread
• 36 about 36 whole, shelled hazelnuts to decorate
• FOR FROSTING:
• 2 cups confectioners' sugar, sifted
• 5 tblsp unsalted butter, at room temperature
• 2 tblsp whole milk
• 1/3 cup hazelnut and chocolate spread

Details

Servings 12

Preparation

Step 1

FOR CUPCAKES:

1. Preheat the oven to 325.

2. Put the flour, cocoa, sugar, baking powder, salt, and butter in a freestanding 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 (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).

4. Spoon teh batter into the paper cases until two thirds full and bake in the preheated oven to about 20 minutes, or until the cake bounces back when touched. Let the cupcakes cool slightly in the pan before turning out onto a wire rack to 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 FROSTING:

1. Beat the confectioners' sugar and butter together in a freestanding electric mixer with a paddle attachment on medium slow speed until the mixture comes togehter and is well mixed. Turn the mixer down to a slower speed. Slowly pour in the milk, then when it is all incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosing is beaten, the fluffier and lighter it becomes.

2. 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.