Choc hazelnut cupcakes

Choc hazelnut cupcakes

A rich chocolate cupcake with a nutella filling, topped with a hazelnut flavoured chocolate frosting. Use speciality food flavourings instead of frangelico liqueur if preferred but remember to add in small doses according to taste. If you do find a nice hazelnut flavouring, try adding some to the cupcake mixture but only a couple of drops.

These cupcakes have a surprise filling and to fill the cupcakes you could use an inverted piping nozzle to cut holes in the cupcake or an apple corer. Keep the cupcakes in the fridge and serve at room temperature.

Makes 12 cupcakes|Baking time 20 minutes| Good for entertaining or gifts

Utensils required: Electric whisk|Measuring cups & spoons OR scale|saucepans|12 hole muffin tin

Chocolate Cupcakes

200 mls whole milk
1 teaspoon apple cider vinegar
1 cup (150 grams) flour
1/3 cup (33 grams) cocoa
1 teaspoon baking powder
1/2 teaspoon bicarb
1 large egg
2/3 cup (150 grams) castor sugar
1/3 cup (80 mls) sunflower oil
1 teaspoon vanilla extract
2-3 drops of hazelnut food flavouring – optional

  1. Preheat over to 180 degrees C
  2. Line a 12 hole muffin tin
  3. Mix vinegar with milk and set aside
  4. Sift flour, cocoa, baking powder and bicarb and set aside
  5. Whisk egg, oil, sugar, vanilla and hazelnut flavouring and fold in flour alternatively with milk in three batches
  6. Divide mixture between cupcake cases and bake for 20 minutes or until a cake tester comes out clean
  7. Cool before cutting out a hole in the centre of each cupcake to spoon some filling into the centre

Choc hazelnut cupcakes

Chocolate hazelnut frosting

150 grams plain chocolate – I use Cadbury’s bournville dark chocolate
100 mls double cream
90 grams unsalted butter – softened
1 tablespoon frangelico OR couple of drops hazelnut flavouring (according to taste)

  1. Heat cream and chocolate over a simmering water until melted
  2. Remove from heat and stir in frangelico or hazelnut flavouring
  3. Leave to cool, once cool beat in butter until fluffy
  4. Refrigerate for an hour if too soft to pipe


3 tablespoons double cream
6 tablespoons hazelnut spread such as nutella

  1. Heat cream and nutella/ hazelnut spread over low heat and until smooth
  2. Spoon into each cupcake hole
  3. Pipe or spoon frosting over cupcake and top with a ferrero rocher chocolate if desired

Choc hazelnut cupcakes