Ok kiddies, its been a while since I posted a cupcake recipe, and I know you missed them. I realized, I haven't posted a chocolate cupcake since the mason jar Chocolate Peanut Butter one back in September! So, what goes well with chocolate? Well, just about everything, but I thought we could get back into the swing of things with CHOCOLATE AND HAZELNUT. I mean, really, doesn't that just sound HEAVENLY?! Yes. I can hear you all saying YES.
When you think of hazelnut and chocolate, what do you think ok? Yup. that's right, Nutella... but I also think of Lindt Chocolate Hazelnut Truffles. Santa was good to me and left some in my stocking so I thought I would incorporate them into the recipe (and I am so glad I did!).
Click on the image above to download the printable recipe card. Recipe with images below...
GET BAKING!
Yields 24-30 cupcakes in standard liners
FOR THE BATTER /
1 cup strong coffee
¼ hazelnut coffee creamer
1 ¼ cup cocoa
2 ⅔ cup flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 cup French Vanilla Yogurt
1 tsp. vanilla extract
1 cup butter (softened)
2 cups sugar
2 eggs
Optional: Lindt Hazelnut Truffles
BATTER DIRECTIONS /
1 / Preheat oven to 350˚F. Line a 2 standard cupcake pans with paper liners. Set aside.
2 / Stir together coffee, cocoa and hazelnut creamer until thick and well combined. Set aside.
3 / In a medium bowl, sift together flour, baking powder, baking soda and salt. Set aside.
4 / In a small bowl stir together yogurt and vanilla. Set aside.
5 / In a large bowl, with an electric mixer (or a stand mixer) cream together butter and sugar. Add the eggs one at a time and beat until fully incorporated.
6 / Starting with the flour mixture, add the flour mixture and yogurt mixture to the creamed butter in 4 parts. Mix with an electric mixer or stand mixer until well combined.
7 / Slowly add the coffee mixture and stir until just combined.
HERE THEY ARE, THESE DELISH LITTLE DARLINGS, THE IRRESISTIBLY SMOOTH LINDT TRUFFLES!
I know I said optional, but you should really work 'em in like I did, they take the cupcakes over the edge from divine to irresistible.
8 / Divide the batter amongst the lined cupcake pan. This is super important. Are you listening. Pay attention: FILL ONLY ½ WAY, not your usual ¾, this recipe rises more than most recipes! I filled mine too far, learn from my mistakes!
Optional: push 1 whole Lindt Hazelnut Truffle into the center of each cupcake and top with a small spoonful of batter.
Because I filled mine ¾, I did get 24 cupcakes, but they rise too high and spill over the edge a bit. When you fill yours ½ way, you will get over 24 cupcakes.
9 / Bake at 350˚F for 20-25 minutes or until a toothpick comes out just slightly crumbly. Do not over bake. It's ok if the toothpick has chocolate crumbs.
10 / Cool in the cupcake pan for 5 minutes, then transfer to a wire rack.
FOR THE FROSTING /
1 stick butter
1- 13oz container Nutella Hazelnut Spread
1 tbsp. vanilla extract
½ cup hazelnut coffee creamer
1 ½ cup confectioners sugar
Optional: Toasted Hazelnuts
FROSTING DIRECTIONS /
1 / In a large bowl, with an electric mixer (or a stand mixer) cream the butter.
2 / Add the Nutella, vanilla extract and coffee creamer.
3 / Slowly add the confectioners sugar and beat until well combined, the mixture should be light and creamy.
4 / Using whichever tip you choose, pipe the icing onto each cooled cupcake.
Optional: Top with toasted, chopped hazelnuts.
Icing can be refrigerated, covered, for a few hours or overnight. If refrigerated, with an electric mixer, beat until light in color and creamy again.
Lastly- take a bit! YUMMMMMMO. If you decide on the Lindt Truffles inside, you will not be disappointed (actually you won't be disappointed either way). Anywhoooo when they are warm from the oven, the chocolate is all gooey and wonderful. When they are cooled, it is crunchy and delectable. Either way, it gives an extra texture and depth to the cupcake that will blow your mind.
And there you have it, a cupcake as close to perfect as you can imagine. Chocolate. Hazelnut. More Chocolate. More Hazelnut. Oh. Mah. Gawd. These. Were. Good. Don't forget to click to get the recipe card to file away for later.
I think these are a perfect special occasion cupcake. Birthday. Wedding. Baby. Tuesday. What are some of your favorite chocolate combinations?