CHOCOLATE HAZELNUT CUPCAKES
Betty Crocker® Gluten Free devil's food cake mix provide a simple addition to these cupcakes topped with chocolate glazed and hazelnuts - perfect dessert for your family.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Place paper baking cups in 12 regular- size muffin cups; spray with cooking spray. Make and bake cake mix as directed on box for cupcakes, using water, butter and eggs. Remove from pan to cool.
- In chilled medium bowl, beat 1/2 cup of the whipping cream, the sugar and cocoa with electric mixer on high speed until stiff peaks form. Place chocolate chips in heatproof bowl. In 1-cup microwavable measuring cup, microwave remaining 1/4 cup whipping cream on High 30 seconds; pour over chocolate chips. Let stand 2 minutes. Stir until smooth.
- Using a small spoon, remove center of each cupcake. Spoon heaping 1 tablespoon chocolate whipped cream into each hollowed-out cupcake. Spread heaping 1 teaspoon chocolate glaze over each filled cupcake. Sprinkle with hazelnuts. Store covered in refrigerator.
Nutrition Facts : Calories 330, Carbohydrate 39 g, Fat 3 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 290 mg
CHOCOLATE-HAZELNUT ICE CREAM CUPCAKES
Provided by Food Network Kitchen
Time 1h35m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Spread the whole hazelnuts and coconut on a baking sheet and toast until deep golden, 8 to 10 minutes. Let cool, then transfer to a food processor. Add the cereal and condensed milk and pulse until the mixture is finely ground.
- Lightly spray 6 muffin-tin cups with cooking spray. Divide the coconut mixture among the cups. Wet your fingers, then press the coconut mixture into the bottom and up the side of each cup. Freeze until firm, at least 20 minutes.
- Remove the muffin pan from the freezer. Fill the crusts with coconut ice cream, smoothing the tops. Freeze until firm, about 40 minutes.
- Top each ice cream cupcake with a scoop of chocolate ice cream (make the scoop flat on the bottom so it sits on top of the coconut ice cream). Serve immediately or cover and freeze for up to 2 days. To unmold, run an offset spatula around the edge of each cup, then pry out the cupcakes. Top with chopped hazelnuts.
BROWNIE CUPCAKES WITH HAZELNUT BUTTERCREAM
These easy brownies are loaded with chopped hazelnuts, then they're topped with swirls of creamy chocolate-hazelnut frosting.
Provided by Jif(R) Hazelnut
Categories Trusted Brands: Recipes and Tips SMUCKER'S®
Time 50m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees F. Line 12 muffin cups with paper baking cups. Prepare brownie mix according to package directions using oil, water and eggs. Stir in 1/2 cup of chopped hazelnuts. Fill baking cups 3/4 full.
- Bake 30 to 32 minutes or until centers are set. Cool 2 minutes. Remove from pan. Cool completely on wire racks.
- For Frosting: Beat shortening, butter and chocolate hazelnut spread in a large bowl, with an electric mixer on medium speed until smooth. Add powdered sugar, vanilla, salt and 1 tablespoon of milk. Beat slowly until combined. Beat on high, 3 to 5 minutes, adding an additional 1 tablespoon milk at a time until desired consistency is achieved.
- Frost cupcakes by placing frosting into corner of resealable plastic bag. Cut 1/2-inch off corner of bag. Starting at outside edge, work in circular motion to build up frosting moving towards center, creating a swirl effect. Sprinkle with reserved chopped hazelnuts.
Nutrition Facts : Calories 482.5 calories, Carbohydrate 57.2 g, Cholesterol 41.4 mg, Fat 28.6 g, Fiber 1 g, Protein 4 g, SaturatedFat 5.7 g, Sodium 214.3 mg, Sugar 13.2 g
CHOCOLATE HAZELNUT CUPCAKES
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Use a 24 socket cupcake pan and line with paper liners. Set the pan aside.
- In a medium bowl, whisk together the eggs and liqueur until blended, and set aside.
- In a large bowl of an electric stand mixer on low speed, gently combine the flour, granulated sugar, hazelnut meal, baking powder, baking soda and salt until blended. Add the butter and sour cream and beat on low speed until the dry ingredients are moistened.
- Increase the speed to medium and beat for 2 1/2 minutes, scraping the sides of the bowl occasionally. In three separate additions, add the egg mixture to the batter, beating for 30 seconds after each addition. Divide the batter evenly into the prepared cupcake liners and bake on the center rack until a cake tester inserted into the center of each cake comes out clean, 20 to 25 minutes. Cool the cakes in the pans for 10 minutes. Remove from the pans and cool the cakes completely on wire racks, about 30 minutes.
- For the torrone filling: Mix together the butter and powdered sugar with the paddle attachment in an electric mixer. Once thoroughly combined, add the torrone paste. Continue to mix until evenly distributed.
- For the chocolate hazelnut fudge: In a food processor, place the powdered sugar, cocoa and salt. Blend to remove any lumps. Add in the butter and blend until smooth. Add the corn syrup. Process just until combined, and then scrape down the sides. Pulse. Add the chocolate hazelnut spread, and then pulse until completely combined, smooth and creamy.
- To assemble: Core each cupcake, and then fill with the torrone filling. Using a round tip and pastry bag, ice each cupcake with chocolate hazelnut fudge, creating a swirl on top.
CANDIED-HAZELNUT CUPCAKES
Made with almonds and hazelnuts and covered with dark chocolate frosting, these cupcakes are worth serving on their own. Add a sleek touch by topping the cupcakes with caramel-dipped hazelnut spikes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. In a food processor, pulse together almonds and hazelnuts until finely ground (do not overprocess, or the nuts will turn into a paste). Into a mixing bowl, sift together both flours, baking powder, and salt. Whisk in the ground nuts.
- With an electric mixer on medium-high speed, cream butter and both sugars until smooth. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beatingwell after each.
- In another mixing bowl, with electric mixer on medium speed, whisk the egg whites until soft peaks form. In two additions, gently fold the egg whites into the batter.
- Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature, or frozen up to 2 months, in airtight containers.
- Using an offset spatula, spread frosting over each cupcake. Cupcakes can be refrigerated up to 3 days in airtight containers; bring to room temperature and top with caramel-dipped hazelnuts just before serving.
HAZELNUT TRUFFLE CUPCAKES
Really decadent little chocolate cupcakes, with hazelnut truffles baked right in them and frosted with Nutella®!
Provided by CHICALINDA396
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 45m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, cocoa, and baking powder; set aside. Combine the milk, liqueur, and vanilla in a small bowl.
- Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the milk, mixing until just incorporated, ending with the flour. Pour the batter into prepared cups, about 1/2 cup each.
- Press an unwrapped truffle into the bottom of each cupcake and spread the batter over the top of each truffle. Bake in a preheated oven until the tops spring back to the touch, about 20 to 25 minutes. Cool cupcakes in the pan for 5 to 10 minutes before removing to a wire rack to cool completely.
- Frost cooled cupcakes with chocolate-hazelnut spread and garnish with chopped hazelnuts.
Nutrition Facts : Calories 345 calories, Carbohydrate 39.3 g, Cholesterol 44.2 mg, Fat 18.9 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 7.5 g, Sodium 135.5 mg, Sugar 27.8 g
More about "chocolate hazelnut cupcakes recipes"
HAZELNUT CHOCOLATE CUPCAKES - THE LOOPY WHISK
From theloopywhisk.com
4/5 (1)Category DessertCuisine Gluten FreeTotal Time 1 hr 30 mins
- Adjust the oven rack to the middle position, pre-heat the oven to 320ºF (160ºC) and line a 12-hole cupcake/muffin baking tin with cupcake liners.
- In a stand mixer using a paddle attachment, or using a hand mixer with the double beaters attachment, beat the butter for 2 - 3 minutes, until pale and fluffy.
- Use an apple corer or a piping nozzle, turned upside down, to create a hole in the middle of each cupcake. Fill it with about 1 teaspoon of the hazelnut praline paste.
- The hazelnut chocolate cupcakes keep well in a closed container in a cool dry place for about 3 - 4 days.
HONEY TOASTED HAZELNUT CHOCOLATE CHUNK CUPCAKES …
From halfbakedharvest.com
CHOCOLATE HAZELNUT CUPCAKES WITH GANACHE ICING
From deliciouslittlebites.com
CHOCOLATE HAZELNUT CUPCAKES: BASED ON A …
From gillianskitchen.com
CHOCOLATE HAZELNUT CUPCAKES - YOUR CUP OF CAKE
From yourcupofcake.com
Servings 24Estimated Reading Time 1 min
CHOCOLATE HAZELNUT CUPCAKES - DINNER AT THE ZOO
From dinneratthezoo.com
4.9/5 (7)Total Time 50 minsCategory DessertCalories 613 per serving
- Stir together the cocoa powder, flour, baking soda, and baking powder together in a medium bowl until thoroughly combined.
- In a second bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until smooth. Whisk in the buttermilk until completely incorporated. Add the dry ingredients to the wet ingredients and stir until just combined.
CHOCOLATE HAZELNUT CHEESECAKE CUPCAKES - WHISKED AWAY KITCHEN
From whiskedawaykitchen.com
CHOCOLATE HAZELNUT CUPCAKES WITH NUTELLA FROSTING
From rantsfrommycrazykitchen.com
CHOCOLATE HAZELNUT CUPCAKES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHOCOLATE AND HAZELNUT CUPCAKES FLAVOURED WITH LIQUEUR | SAQ.COM
From saq.com
CHOCOLATE HAZELNUT CUPCAKES RECIPES | ZAIQA
From zaiqa.com
CHOCOLATE HAZELNUT YODA CUPCAKES COPYCAT RECIPE - DIZNIFY
From diznify.com
CHOCOLATE HAZELNUT DIPPED CUPCAKES (VEGAN GLUTEN-FREE)
From nourishingamy.com
CHOCOLATE HAZELNUT CUPCAKES – AT HOME WITH SHAY – GLUTEN FREE
From athomewithshay.com
CHOCOLATE HAZELNUT CUPCAKES RECIPE | COOKING CHANNEL
From cookingchanneltv.com
CHOCOLATE HAZELNUT CUPCAKES RECIPE - FAIRLIFE
From fairlife.com
CHOCOLATE HAZELNUT CUPCAKES – CRAVINGS & CRUMBS
From cravingsandcrumbs.com
HUMMINGBIRD BAKERY CHOCOLATE HAZELNUT CUPCAKES RECIPE …
From hummingbirdhigh.com
CHOCOLATE CUPCAKES WITH CHOCOLATE-HAZELNUT BUTTERCREAM RECIPE
From today.com
VEGAN CHOCOLATE HAZELNUT CUPCAKES – CURLY'S COOKING
From curlyscooking.co.uk
CHOCOLATE & HAZELNUT CUPCAKE - TROIS FOIS PAR JOUR
From troisfoisparjour.com
CHOCOLATE HAZELNUT NUTELLA CUPCAKES - FOOD DUCHESS
From foodduchess.com
NUTELLA CUPCAKES | MOIST CHOCOLATE HAZELNUT CUPCAKES …
From lifeloveandsugar.com
CHOCOLATE HAZELNUT CUPCAKES WITH NUTELLA BUTTERCREAM
From barleyandsage.com
CHOCOLATE HAZELNUT CUPCAKES RECIPE | EAT SMARTER USA
From eatsmarter.com
CHOCOLATE HAZELNUT CUPCAKES - CUPCAKE DAILY BLOG - BEST CUPCAKE …
From thecupcakedailyblog.com
HAZELNUT CUPCAKES RECIPE, HOMEMADE, EASY AND CHEAP, TRY THEM
From eatmycupcake.com
BANANA CHOCOLATE HAZELNUT CUPCAKE | MILK BAR RECIPES
From milkbarstore.com
CHOCOLATE HAZELNUT CUPCAKES RECIPE - STL COOKS
From stlcooks.com
CHOCOLATE HAZELNUT CUPCAKES - PUREHARVEST
From pureharvest.com.au
CHOCOLATE HAZELNUT CUPCAKES – LILY'S SWEETS
From lilys.com
CHOCOLATE HAZELNUT CUPCAKES – RECIPES NETWORK
From recipenet.org
CHOCOLATE HAZELNUT CUPCAKES RECIPE - RECIPES.NET
From recipes.net
HAZELNUT PRALINE GANACHE CUPCAKES — CHOCOLATE + CONNIE
From chocolateandconnie.com
CHOCOLATE HAZELNUT CUPCAKES WITH BOURBON FROSTING
From thesimple-sweetlife.com
RECIPES - GUYLIAN
From guylian.com
CHOCOLATE HAZELNUT CUPCAKES (ONE-BOWL) | THOUSAND CAMINOS
From thousandcaminos.com
CHOCOLATE HAZELNUT CUPCAKES - YUM TASTE
From yumtaste.com
CHOCOLATE HAZELNUT CUPCAKES - FOOD HEAVEN
From foodheavenmag.com
ULTIMATE NUTELLA CUPCAKES RECIPE - HANDLE THE HEAT
From handletheheat.com
CUPCAKES HAZELNUT - BDI
From ferrerorocher.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love