Hazelnut Truffle Cupcakes Recipe - Allrecipes.com
Hazelnut Truffle Cupcakes Recipe
  • READY IN 45 mins

Hazelnut Truffle Cupcakes

Recipe by  

"Really decadent little chocolate cupcakes, with hazelnut truffles baked right in them and frosted with Nutella®!"

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Ingredients Edit and Save

Original recipe makes 24 servings Change Servings
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  • PREP

    20 mins
  • COOK

    25 mins
  • READY IN

    45 mins

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Frost cooled cupcakes with chocolate-hazelnut spread and garnish with chopped hazelnuts.
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Reviews More Reviews

Jul 22, 2009

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!

 
Jan 15, 2010

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!

 

7 Ratings

Jun 14, 2010

Very dry and flat. I used unsalted butter so I'm thinking it needed salt. Not good at all!

 
Mar 10, 2014

I followed the steps and my cupcakes didn't taste like chocolate or rise in the middle. Not sure what went wrong.

 
Sep 17, 2012

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.

 

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Nutrition

  • Calories
  • 345 kcal
  • 17%
  • Carbohydrates
  • 39.3 g
  • 13%
  • Cholesterol
  • 47 mg
  • 16%
  • Fat
  • 18.9 g
  • 29%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 135 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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