Chocolate Hazelnut Cupcakes Recipes

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CHOCOLATE HAZELNUT CUPCAKES



Chocolate Hazelnut Cupcakes image

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

1 box Betty Crocker™ Gluten Free devil's food cake mix
Water, butter and eggs called for on cake mix box
3/4 cup whipping cream
5 teaspoons sugar
1 tablespoon unsweetened baking cocoa
1/2 cup semisweet chocolate chips
1/4 cup hazelnuts (filberts), toasted, skins removed and nuts chopped

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



Chocolate-Hazelnut Ice Cream Cupcakes image

Provided by Food Network Kitchen

Time 1h35m

Yield 6 servings

Number Of Ingredients 7

1/2 cup blanched hazelnuts, plus chopped nuts for topping
3/4 cup packed sweetened shredded coconut
1 cup crispy rice cereal
1/4 cup sweetened condensed milk
Cooking spray, for the pan
1 pint coconut or vanilla ice cream, slightly softened
2 pints chocolate ice cream

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



Brownie Cupcakes with Hazelnut Buttercream image

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

1 (19.5 ounce) box Pillsbury® Family Size Chocolate Fudge Brownie Mix
½ cup Crisco® Pure Vegetable Oil
¼ cup water
2 large eggs
½ cup chopped hazelnuts, plus
additional chopped hazelnuts, for garnish
¼ cup Crisco® All-Vegetable Shortening
¼ cup butter, softened
⅓ cup Jif® Chocolate Flavored Hazelnut Spread
1 ¼ cups powdered sugar
½ teaspoon vanilla extract
⅛ teaspoon salt
1 tablespoon milk, or more as needed

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



Chocolate Hazelnut Cupcakes image

Provided by Food Network

Categories     dessert

Time 2h5m

Yield 24 Cupcakes

Number Of Ingredients 19

4 eggs
1/3 cup hazelnut liqueur, such as Frangelico
3 1/3 cups all-purpose flour
1 3/4 cups granulated sugar
1 cup hazelnut meal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
12 ounces butter
1 cup sour cream
6 ounces unsalted butter
8 ounces powdered sugar
3 tablespoons torrone-flavored paste
2 cups powdered sugar
1/4 cup cocoa powder
1/4 teaspoon salt
1 pound 4 ounces unsalted butter
2/3 cup corn syrup
10.6 ounces chocolate hazelnut spread, such as Nutella

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



Candied-Hazelnut Cupcakes image

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

1/2 cup whole unblanched almonds, toasted
1/2 cup hazelnuts, toasted and skinned
3/4 cup all-purpose flour
3/4 cup cake flour (not self-rising), sifted
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup granulated sugar
1/2 cup firmly packed dark-brown sugar
3/4 cup milk
4 large egg whites
Dark Chocolate Frosting
Caramel-Dipped Hazelnuts

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



Hazelnut Truffle Cupcakes image

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

2 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
1 tablespoon baking powder
¾ cup milk
¼ cup hazelnut liqueur
1 teaspoon vanilla extract
1 cup butter
1 ½ cups white sugar
3 eggs
24 chocolate-hazelnut truffles (such as Ferrero Rocher®)
1 (13 ounce) jar chocolate-hazelnut spread (such as Nutella®)
¼ cup chopped hazelnuts

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

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