Cocoa Hazelnut Cream Cupcakes
Highlighted under: Delicious Desserts Made Simple
Deliciously rich cocoa hazelnut cream cupcakes that are perfect for any occasion.
These Cocoa Hazelnut Cream Cupcakes are a delightful treat for chocolate lovers. The combination of rich cocoa and creamy hazelnut filling creates a decadent dessert that will impress your friends and family.
Why You'll Love These Cupcakes
- Rich chocolate flavor paired with creamy hazelnut filling
- Light and fluffy texture that melts in your mouth
- Perfect for celebrations or as a sweet indulgence
The Perfect Treat for Any Occasion
Cocoa Hazelnut Cream Cupcakes are not just ordinary desserts; they embody the spirit of celebration and indulgence. Whether it's a birthday party, a holiday gathering, or a simple afternoon treat, these cupcakes are sure to delight. Their rich chocolate flavor combined with the creamy hazelnut filling makes them a crowd-pleaser. Plus, they are easy to make, allowing you to whip up a batch in no time and impress your friends and family.
These cupcakes are versatile too! You can serve them as a refined dessert at a dinner party or enjoy them as a sweet treat during your movie nights. The combination of textures—from the soft cupcake base to the velvety cream filling—ensures that each bite is a delightful surprise. You’ll find that they are as fun to make as they are to eat!
Tips for Baking Success
To ensure your Cocoa Hazelnut Cream Cupcakes turn out perfectly, it’s essential to measure your ingredients accurately. Using a kitchen scale can help with this, especially for the flour and cocoa powder. Additionally, when mixing the wet and dry ingredients, be careful not to overmix. Just combine until you see no dry flour; this will help maintain the cupcakes’ light and fluffy texture.
Another helpful tip is to let the cupcakes cool completely before filling them with the hazelnut cream. This prevents the filling from melting and ensures that each cupcake maintains its structure. If you want to take these cupcakes to the next level, consider adding a drizzle of chocolate ganache on top for an extra layer of decadence!
Storage and Serving Suggestions
Once you’ve baked and assembled your Cocoa Hazelnut Cream Cupcakes, you can store them in an airtight container in the refrigerator for up to three days. If you want to make them ahead of time, you can bake the cupcakes a day in advance and fill them just before serving. This will keep the hazelnut cream fresh and delicious.
For serving, consider pairing these cupcakes with a scoop of vanilla ice cream or a dollop of whipped cream. The combination of flavors will elevate your dessert experience. You can also garnish with fresh berries for a pop of color and added freshness. Enjoy your delightful creation with friends, or treat yourself to a sweet escape!
Ingredients
Cupcake Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Hazelnut Cream Filling
- 1 cup heavy cream
- 1/2 cup hazelnut spread
- 1 tablespoon powdered sugar
Topping
- Chopped hazelnuts
- Chocolate shavings
Make sure to gather all ingredients before starting.
Instructions
Prepare the Cupcake Batter
Preheat your oven to 350°F (175°C). In a bowl, mix together the flour, cocoa powder, baking powder, baking soda, and salt.
Mix Wet Ingredients
In another bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth. Gradually add the dry ingredients and milk, mixing until just combined.
Bake the Cupcakes
Fill a cupcake tin with liners and pour the batter into each liner, filling them about 2/3 full. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Let them cool completely.
Prepare the Hazelnut Cream Filling
In a mixing bowl, whip the heavy cream until soft peaks form. Gently fold in the hazelnut spread and powdered sugar until well combined.
Assemble the Cupcakes
Once the cupcakes are cool, use a cupcake corer or knife to remove a small amount from the center of each cupcake. Fill each with the hazelnut cream mixture and top with chopped hazelnuts and chocolate shavings.
Enjoy your delicious Cocoa Hazelnut Cream Cupcakes!
Nutritional Information
These Cocoa Hazelnut Cream Cupcakes are not only delicious but can also fit into various dietary considerations when enjoyed in moderation. Each cupcake offers a rich source of energy from the cocoa and hazelnuts, making them a satisfying treat. However, it's essential to be mindful of portion sizes, especially if you're monitoring your sugar intake.
If you're looking to make these cupcakes a bit healthier, consider using a sugar substitute or reducing the amount of sugar in the recipe. You could also experiment with whole wheat flour for added fiber. Keep in mind that while these adjustments may alter the flavor slightly, they can still yield delightful results!
Variations to Try
While the classic Cocoa Hazelnut Cream Cupcake is a winner, don’t hesitate to get creative with variations! For instance, you can add a splash of espresso to the cupcake batter to enhance the chocolate flavor. Alternatively, experimenting with different fillings—like a raspberry or caramel sauce—can provide a fun twist to this recipe.
You might also consider incorporating spices such as cinnamon or a hint of chili powder to give the cupcakes a unique flavor profile. Topping with seasonal fruit, like strawberries or cherries, not only adds a fresh touch but also complements the rich chocolate wonderfully. The possibilities are endless!
Questions About Recipes
→ Can I make these cupcakes gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend.
→ How do I store leftover cupcakes?
Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days.
→ Can I use a different filling?
Absolutely! You can replace the hazelnut cream with any filling of your choice, like vanilla or strawberry.
→ What can I use instead of eggs?
You can use applesauce or flaxseed meal mixed with water as an egg substitute.
Cocoa Hazelnut Cream Cupcakes
Deliciously rich cocoa hazelnut cream cupcakes that are perfect for any occasion.
Created by: Ella
Recipe Type: Delicious Desserts Made Simple
Skill Level: Intermediate
Final Quantity: 12 cupcakes
What You'll Need
Cupcake Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Hazelnut Cream Filling
- 1 cup heavy cream
- 1/2 cup hazelnut spread
- 1 tablespoon powdered sugar
Topping
- Chopped hazelnuts
- Chocolate shavings
How-To Steps
Preheat your oven to 350°F (175°C). In a bowl, mix together the flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth. Gradually add the dry ingredients and milk, mixing until just combined.
Fill a cupcake tin with liners and pour the batter into each liner, filling them about 2/3 full. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Let them cool completely.
In a mixing bowl, whip the heavy cream until soft peaks form. Gently fold in the hazelnut spread and powdered sugar until well combined.
Once the cupcakes are cool, use a cupcake corer or knife to remove a small amount from the center of each cupcake. Fill each with the hazelnut cream mixture and top with chopped hazelnuts and chocolate shavings.
Nutritional Breakdown (Per Serving)
- Calories: 380 kcal
- Total Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 195mg
- Sodium: 85mg
- Total Carbohydrates: 32g
- Dietary Fiber: 3g
- Sugars: 24g
- Protein: 6g