Hazelnut Cupcakes With Nutella Hazelnut Spread Recipes

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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.

VANILLA CRESCENTS WITH NUTELLA® HAZELNUT SPREAD



Vanilla Crescents with Nutella® hazelnut spread image

From the Balkans to the great plain of Central Europe, you may find these traditional Christmas cookies in the shape of a crescent moon. Easy to make, these cookies become even yummier after 2 to 3 days--but only for those who can resist long enough! Bake them along with your children and let them dip half into softened Nutella® hazelnut spread!

Provided by Nutella® hazelnut spread

Categories     Trusted Brands: Recipes and Tips

Time 1h40m

Yield 16

Number Of Ingredients 6

1 vanilla bean
½ cup butter, cut into cubes and softened
3 tablespoons sugar
1 ¼ cups all-purpose flour
¼ cup almond flour
⅔ cup Nutella® hazelnut spread

Steps:

  • Split the vanilla bean lengthwise with a knife; scrape out seeds or use 2 teaspoons vanilla extract if desired.
  • In a large bowl, combine butter, sugar and vanilla seeds/extract; stir in flour and almond flour until dough comes together. Cover with plastic wrap; refrigerate for 30 minutes.
  • Preheat oven to 350 degrees F. Take small amount of dough and roll into crescent shape; place on parchment paper-lined baking sheet.
  • Repeat with remaining dough to make 16 cookies.
  • Bake on center rack for about 15 minutes or until lightly golden. Remove from oven; let cool completely on baking sheet.
  • Meanwhile, scoop Nutella® hazelnut spread into a small bowl set over small pan of boiling water; let stand for about 5 minutes or until softened. Dip half of each cookie into Nutella® hazelnut spread; let stand for about 20 minutes or until cool.

Nutrition Facts : Calories 176.9 calories, Carbohydrate 18.1 g, Cholesterol 15.3 mg, Fat 10.8 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 5.1 g, Sodium 46.1 mg, Sugar 10.3 g

ITALIAN HAZELNUT COOKIES WITH NUTELLA® HAZELNUT SPREAD



Italian Hazelnut Cookies with Nutella® hazelnut spread image

Two crunchy hazelnut cookie halves, filled with a soft layer of Nutella® hazelnut spread. Is there anything better on a winter's day? No wonder these Italian cookies are called Lady's Kisses! A marriage made in heaven.

Provided by Nutella® hazelnut spread

Categories     Trusted Brands: Recipes and Tips

Time 4h

Yield 24

Number Of Ingredients 7

2 cups ground hazelnuts
1 ⅔ cups all-purpose flour
1 ½ cups confectioners' sugar
¾ cup butter, softened
2 egg yolks
1 pinch salt
½ cup Nutella® hazelnut spread

Steps:

  • In a large bowl, mix together hazelnuts, flour and sugar. Mix in butter, egg yolk and salt until combined. Form into ball; wrap in plastic wrap. Refrigerate for 3 hours.
  • Preheat oven to 300 degrees F. Roll dough into 48 small balls, about 2 tsp each. Arrange balls, about 2 inches apart, on parchment paper-lined baking sheets.
  • Bake, in batches, for about 18 minutes or until just set and lightly golden brown. Let cool completely on cooling rack.
  • Spread or pipe 1 tsp Nutella® hazelnut spread over the bottoms of half of the cookies. Sandwich with remaining cookies.

Nutrition Facts : Calories 220 calories, Carbohydrate 19.5 g, Cholesterol 32.3 mg, Fat 15 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 5 g, Sodium 50.7 mg, Sugar 11.4 g

POKE CAKE WITH NUTELLA® HAZELNUT SPREAD



Poke Cake with Nutella® hazelnut spread image

This luscious cake that features Nutella® hazelnut spread will be the star attraction at any gathering!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 24

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and whole eggs called for on cake mix box
1 1/4 cups Nutella® hazelnut spread
2 cups heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla
2 tablespoons Nutella® hazelnut spread
1/4 cup chopped hazelnuts (filberts), toasted, skinned

Steps:

  • Heat oven to 350°F. Spray bottom of 13x9-inch baking dish with cooking spray.
  • In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into baking dish.
  • Bake 29 to 34 minutes or until toothpick inserted in center comes out clean. Remove from oven to cooling rack. Cool 5 minutes. With end of wooden spoon (1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon end occasionally with paper towel to reduce sticking.
  • In small bowl, soften 1 1/4 cups hazelnut chocolate spread set over a pan of boiling water for 1 to 2 minutes, stirring constantly. Evenly pour and gently spread over cake; working back and forth to fill holes. (Some hazelnut chocolate spread will remain on top of cake.) Rap baking dish on counter several times to help hazelnut chocolate spread flow down holes. Cool completely, at least 1 hour.
  • When ready to serve, in chilled large bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on medium-high speed until stiff peaks form. Spread whipped cream evenly on top of cake. Spoon 2 tablespoons hazelnut chocolate spread into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag; squeeze bag to drizzle over cake. Sprinkle chopped nuts on top. Store loosely covered in refrigerator.

Nutrition Facts : Calories 290, Carbohydrate 28 g, Cholesterol 45 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 19 g, TransFat 0 g

TALL, DARK, AND HANDSOME CHOCOLATE HAZELNUT CUPCAKES



Tall, Dark, and Handsome Chocolate Hazelnut Cupcakes image

Provided by Food Network

Time 50m

Yield 24 cupcakes

Number Of Ingredients 21

1 1/2 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon kosher salt
1 cup hazelnut liquor (recommended: Frangelico)
1 cup cocoa powder (recommended: Valrhona)
1 cup butter, room temperature
1 cup dark brown sugar
1 cup granulated sugar
3 eggs
1 cup buttermilk
1 tablespoon vanilla extract
1 1/2 cups whole hazelnuts
1/3 cup hazelnut spread (recommended: Nutella)
3 to 4 tablespoons hazelnut liquor (recommended: Frangelico)
1/2 cup flour, for coating
Chocolate Ganache, recipe follows
1/2 cup heavy cream
3/4 cup semisweet chocolate chips
1/2 teaspoon espresso powder, optional
1 teaspoon vegetable oil, optional

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees F. Line 2 muffin pans with 24 cupcake liners.
  • Sift together the flour, baking powder, baking soda, and salt in a medium bowl.
  • Whisk the hazelnut liquor and cocoa powder together until combined.
  • In the bowl of a stand mixer with a paddle attachment, cream the butter and sugars together on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs, 1 at a time, until each has been incorporated. Add the buttermilk and vanilla extract and mix until fully combined. Turn the mixer to low, and add the flour and cocoa mixture, alternating between the 2, beginning and ending with the flour. Mix until just combined and no streaks remain. Set aside while you prepare the filling.
  • For the filling: In the bowl of a food processor, grind the hazelnuts until they reach a very fine sand consistency. Add the hazelnut spread and process until the mixture begins to clump. Add the hazelnut liquor 1 tablespoon at a time, or until the mixture is able to ball easily in your hand.
  • With your hands, form the paste into balls about the size of a very large cherry. Roll the balls lightly in the flour to absorb any excess liquid.
  • To assemble: Fill the cupcake liners about 1/4 of the way full with the cupcake batter. Place 1 ball of filling in each liner, and then cover the filling with the remaining batter so each cupcake is about 3/4 of the way full.
  • Bake until a toothpick inserted into the center comes out clean, 20 minutes. Cool the cupcakes completely.
  • Dip each cupcake top into the Chocolate Ganache, forming an even layer, and allow to cool.
  • In a heat-proof bowl, microwave the heavy cream on high for 1 to 2 minutes. The cream should be very hot to the touch.
  • While the cream is being heated, place the chocolate chips and espresso powder in a medium heat-proof bowl. Once the cream is ready, pour it on top of the chocolate chips and whisk until the chocolate is completely melted and the mixture has thickened. Whisk in the vegetable oil for extra shine.

HAZELNUT CUPCAKES WITH NUTELLA® HAZELNUT SPREAD



Hazelnut Cupcakes with Nutella® hazelnut spread image

Cupcakes are also known as fairy cakes, due to their tiny size and their whimsical appearance. Can you resist when you find a cupcake in front of you filled with Nutella® hazelnut spread and topped with meringue? We bet you'll feel like you have no other choice than to taste it.

Provided by Nutella® hazelnut spread

Categories     Trusted Brands

Time 1h20m

Yield 10

Number Of Ingredients 12

½ cup butter, softened
1 cup granulated sugar
2 eggs
½ cup whole milk
1 cup ground hazelnuts
1 cup all-purpose flour
½ teaspoon baking powder
1 pinch salt
½ cup Nutella® hazelnut spread
1 cup confectioners' sugar
2 egg whites
2 teaspoons water

Steps:

  • Preheat oven to 350 degrees F.
  • Beat butter and sugar for about 5 minutes, or until light and fluffy; beat in 2 eggs and milk. Stir in hazelnuts.
  • In separate large bowl, sift together flour, baking powder and salt; fold in butter mixture until combined. Spoon mixture into 12-cup paper-lined muffin pan (or individual cups, if preferred).
  • Bake for 20 to 25 minutes or until tester inserted into center comes out clean. Transfer to rack; let cool completely.
  • Using small knife, cut out 1-inch deep hole in top of each cupcake. Spoon Nutella® hazelnut spread into piping bag fitted with small, plain tip. Pipe about 2 tsp Nutella® hazelnut spread into each cupcake.
  • Meringue: In small saucepan, heat sugar and 2 tbsp water until temperature registers 245 degrees F on candy thermometer.
  • Meanwhile, using electric mixer, beat egg whites until soft peaks form. Slowly pour the sugar syrup down side of bowl, beating until side of bowl is barely warm and stiff peaks form.
  • Transfer into piping bag; pipe over cupcakes. If you like: Using small cooking blowtorch, caramelize the meringue (or broil on high).

Nutrition Facts : Calories 403 calories, Carbohydrate 51.9 g, Cholesterol 62.8 mg, Fat 20 g, Fiber 1.5 g, Protein 5.7 g, SaturatedFat 8.3 g, Sodium 141.6 mg, Sugar 41.2 g

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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From yumtaste.com


PIN ON FOOD: DESSERTS/SWEETS
Mar 6, 2019 - These dark chocolate cupcakes are rich, moist, and decadent… even before being filled with chocolate hazelnut Nutella spread! Frost them with a triple berry Swiss meringue buttercream and decorate with fresh raspberries, blueberries, and blackberries.
From pinterest.com


RECIPE: BAKERELLA'S CHOCOLATE HAZELNUT CUPCAKES | PEOPLE.COM
2020-12-08 1. Preheat oven to 350 degrees Fahrenheit and line cupcake tin with 12 baking cups. 2. In a large bowl, mix dry ingredients together …
From people.com


HOMEMADE NUTELLA {CHOCOLATE HAZELNUT SPREAD} - 5 INGREDIENTS
2019-05-26 Melt both types of chocolate chips in the microwave (on 70% power) until smooth, about 1 minute. Add in powdered sugar. With the food processor running, slowly add the melted chocolate to the ground nuts (scrape the sides if required). Continue processing until smooth. Add oil to reach desired consistency (optional).
From spendwithpennies.com


CHOCOLATE HAZELNUT CUPCAKES – AT HOME WITH SHAY – GLUTEN FREE
2020-06-18 Preheat the oven to 350 degrees. Line muffin tins. In a small bowl combine flour, cocoa, sugar, baking soda and salt. Mix to combine them well. In a large bowl, combine oil, eggs and cream. Gradually add the dry ingredients to the wet ingredients and stir by hand or with a mixer until combined and there are no lumps.
From athomewithshay.com


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