Hazelnut Chocolate Cupcakes

Hazelnut Chocolate Cupcakes


These hazelnut chocolate cupcakes taste like Nutella in cupcake form. With moist chocolate cupcakes and fluffy hazelnut buttercream frosting.
  • 1 quantity/recipe of hazelnut praline paste (Find the recipe here. You will need approximately the whole quantity made by the recipe to fill and frost 12 cupcakes.)
  • For chocolate cupcakes:
  • 200 g (7 oz) dark chocolate (60-70% cocoa solids), chopped
  • 150 g (1 ⅓ sticks) unsalted butter
  • 15 g (⅛ cup) Dutch processed cocoa powder
  • 150 g (¾ cup) caster/superfine sugar
  • 3 UK medium/US large eggs, room temperature
  • 65 g (½ cup + ½ tbsp) plain gluten free flour blend (I used Doves Farm Freee plain gluten free flour blend, which doesn't contain xanthan gum. You can also mix your own blend with 50% white rice flour, 30% potato starch and 20% maize flour by weight.)
  • 32 g (⅓ cup) ground hazelnuts
  • 1 ½ tsp baking powder
  • ½ tsp xanthan gum (Omit if your GF flour blend already contains xanthan.)
  • ½ tsp salt
  • 90 g (3/8 cup) hot water
  • For hazelnut buttercream frosting:
  • 340 g (3 sticks) unsalted butter, softened
  • 270 g (2 ¼ cups) powdered/icing sugar (You can use up to a total of 360g/3 cups of powdered sugar, but that will give a very sweet frosting - remember that you'll be adding the hazelnut praline paste as well!)
  • ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
  • ⅓-½ cup hazelnut praline paste (Find the recipe here. ⅓ cup will give a very stable frosting with a less intense hazelnut flavour. ½ cup will give a slightly softer frosting with a much more intense flavour.)
  1. For chocolate cupcakes:
  2. 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.
  3. In a heat-proof bowl above a pot of simmering water, melt together the chocolate and butter.
  4. Once melted, remove from the heat and allow to cool until warm. Then, mix in the cocoa powder and sugar.
  5. Add the eggs, one at a time, whisking well after each addition.
  6. Sift together the gluten free flour blend, ground hazelnuts, baking powder, xanthan gum and salt, and add them to the wet ingredients. Mix well until combined.
  7. Add the hot water to the cupcake batter, and whisk well until you get a smooth, glossy batter.
  8. Divide the batter evenly among the 12 cupcakes, so that each cupcake liner is about ¾ full.
  9. Bake at 320ºF (160ºC) for about 30 minutes, until an inserted toothpick comes out clean or with a few moist crumbs attached.
  10. Remove the cupcakes from the cupcake tin, and allow to cool on a wire cooling rack.
  11. For hazelnut buttercream frosting:
  12. 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.
  13. Add the powdered/icing sugar, and beat for a further 5 - 7 minutes, until very pale and fluffy.
  14. Add the vanilla bean paste and the hazelnut praline paste, and mix until only just incorporated.
  15. Set aside until needed.

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