Recipe by CHICALINDA396
"Really decadent little chocolate cupcakes, with hazelnut truffles baked right in them and frosted with Nutella®!"
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2 1/4 cups
unsweetened cocoa powder
1 1/2 cups
chocolate-hazelnut truffles (such as Ferrero Rocher®)
1 (13 ounce) jar
chocolate-hazelnut spread (such as Nutella®)
Most of the hazelnut flavor in this cupcake comes from the Nutella® frosting. It is good, but I was disappointed that the cake itself did not have a stronger hazelnut presence. If you were to add more Frangelico liqueur the cake would be too sweet. I did place a small amount of batter in the tins before adding the candies. Next time I would simply fill the tins and push the candies into the batter. Thanks for sharing!
I used Hershey's Special Dark cocoa and frozen Ferrer Rocher candies (no special reason for freezing, just what I had). I need more practice making pretty cupcakes, but I'll eat tasty and ugly ones any day!
Very dry and flat. I used unsalted butter so I'm thinking it needed salt. Not good at all!
I followed the steps and my cupcakes didn't taste like chocolate or rise in the middle. Not sure what went wrong.
Im a chef and I used this recipe to make my mom a birthday present and I was dissapointed in these cupcakes. The 1/2 cup portion size was way to big so when the cupcakes baked they overflowed then deflated once they were cooled. The truffle did not turn out; the texture was stale and hard. The nutella frosting did not stand up once piped like picture showed. And you could not taste the hazelnut in the cupcake.
* Percent Daily Values are based on a 2,000 calorie diet.
Hazelnut Truffle Cupcakes
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 170
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