Italian · Dessert
Chocolate Hazelnut Cupcakes
A rich, Italian-leaned chocolate hazelnut cupcake built on toasted ground hazelnuts and melted dark chocolate folded into a cocoa batter, finished with a glossy dark chocolate drizzle and chopped hazelnuts for crunch.
$1
15 minsPrep
19 minsCook
44 minsTotal
EasyLevel
Nutrition per serving
386Calories
7.4gProtein
24.2gFat
38.3gCarbs
19gSugar
5gFiber
398mgSodium
75mgChol
11.2gSat Fat
310mgPotassium
55mgCalcium
4mgIron
0.2mcgVitamin B12
0.6mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Prosecco
local
Caffè Mocha
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 180°C (350°F) and line 2 holes of a 6-hole muffin tin with paper cases; half-fill the remaining 4 holes with water.
2
Sift the all-purpose flour, cocoa powder and baking powder together into a bowl and stir in the salt.
3
In a separate bowl whisk the melted butter and sugar until combined, then whisk in the beaten egg and vanilla extract.
4
Stir the melted and cooled dark chocolate into the butter mixture until smooth.
5
Fold the dry ingredients into the wet mixture alternately with the whole milk, mixing just until no streaks remain.
6
Fold in the ground hazelnut, then divide the batter evenly between the 2 lined holes.
7
Bake for 18-20 minutes until a skewer inserted into the centre comes out with only a few moist crumbs.
8
Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
9
Drizzle the melted dark chocolate glaze over the cooled cupcakes and scatter with the chopped hazelnuts before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 30g30g All Purpose Flour, sifted,
- 10g10g Cocoa Powder, sifted,
- 28g28g Sugar White,
- 22g22g Butter, melted,
- 27g27g Egg, beaten,
- 12g12g Hazelnut, toasted and finely ground,
- 18g18g Whole Milk,
- 2g2g Baking Powder,
- 2g2g Vanilla Extract,
- 1g1g Salt,
- 20g20g Chocolate Dark 70, melted and cooled,
- 8g8g Hazelnut, roughly chopped, for topping, 1
- 12g12g Chocolate Dark 70, melted, drizzled over as glaze, 1
