Secret Recipe Club: Chocolate and Hazelnut Cupcakes

Chocolate Hazelnut Cupcakes

As time was ticking for me to select my recipe  for this months Secret Recipe Club I was desperately craving something of the chocolate variety.  Which is weird because I usually crave something on the savory side like bread or cheese.  So I was thankful for this hankering when I had to go through the extensive recipe index over at Claire K Creations my assigned blog.  A new mom down in sunny Brisbane, Australia I was intrigued to read a food blog from someone in a totally different part of the world with access to a myriad of unique ingredients. Being able to narrow it down to something starting with the word chocolate should have made my choice easier but when presented with such choices as Chocolate Eclairs, Chocolate Freckle Biscuits and even a Chocolate Key Lime Pie I still had some deep thinking to do.

Chocolate Hazelnut Cupcakes

It was in her post for Chocolate Hazelnut cupcakes that I found a kindred spirit.  I am equally in love with this wonderful flavor combination and the little chocolate available in stores.  It`s known fact that I can only have them at Christmas time in my stocking otherwise I`ll never stop eating them.  It`s really a sick, sick obsession I have.

Chocolate Hazelnut Cupcakes

When creating this recipe I made a few small changes.  I changed the measurements to be more Canadian friendly as well as made some adjustments to the amounts so I could have  a deeper chocolate flavor. I added more hazelnut spread for a more concentrated taste and instead of topping them with the chocolates I made them about the same size; in mini form and sprinkled with nuts.  I also did not read the recipe well and added the eggs whole instead of separated but it`s still resulted in a tasty base with a more brownie texture. But when I was all said and done they still were the best flavor combination ever!

Chocolate Hazelnut Cupcakes

Yields 36

Chocolate and Hazelnut Cupcakes
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Ingredients

  • 1/4 cup butter
  • 3/4 cup sugar
  • 1/2 tsp vanilla
  • 2 eggs
  • 1 cup all purpose flour
  • 1/4 cup cocoa powder
  • 90 ml buttermilk
  • For the Icing
  • 2 tbsp butter
  • 1 cup icing sugar
  • 4 tbsp hazelnut spread
  • 3 tbsp milk
  • peanuts

Instructions

  1. Preheat oven to 350 degrees F. Line mini muffin tin with liners.
  2. In a large mixing bowl cream the butter and sugar. Beat in the egg and vanilla.
  3. In a separate bowl combine the flour and cocoa powder. Pour this mixture into the butter mixture and carefully blend.
  4. Mix in the buttermilk.
  5. Fill each cupcake liner 3/4 full.
  6. Bake for 8-10 minutes or until a tester comes out clean when inserted in the center. Let cool on wire racks.
  7. In another bowl mix together the butter, icing sugar and hazelnut spread. Slowly add the milk until icing is a consistency you desire.
  8. Ice the cooled cupcakes and sprinkle with peanuts.
Recipe Type: Dessert
7.6.4
320

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Comments

  1. Chocolate and hazelnuts - now thats a classic combo. I love these mini versions.
  2. My husband would love these. Anything hazelnut for him, but I wouldn't be able to resist either. I love my chocolate.
  3. Love that flavour combination and your photos are gorgeous!
  4. Oh yummy! I need to get a mini muffin pan because these are too cute.

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