Chocolate Hazelnut Cupcakes Recipe - Allrecipes.com
Chocolate Hazelnut Cupcakes Recipe
  • READY IN ABOUT hrs

Chocolate Hazelnut Cupcakes

Recipe by  

"This rich devil's food cake was inspired by Nutella®."

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Ingredients Edit and Save

Original recipe makes 18 cupcakes Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups or line with paper baking cups. Stir together the sugar, flour, ground hazelnuts, cocoa powder, baking powder, baking soda, and salt; set aside.
  2. Beat together the eggs, vegetable oil, milk, and vanilla extract with an electric mixer until smooth. Stir in the flour mixture until moistened, then stir in the water until batter is smooth. Batter may be a bit thin. Pour into the prepared muffin cups.
  3. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack. Once cool, frost with the chocolate-hazelnut spread, and sprinkle with chopped hazelnuts to garnish.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 15 mins
  • READY IN 1 hr 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Jun 09, 2008

Sorry about that! I did say that the batter would turn out runny when submitting the recipe, but that was omitted when they edited it, unfortunately. I originally made them and frosted them with ganache, which made them super decadent.

 
Most Helpful Critical Review
Feb 16, 2010

If I could give this negative star rating I would. I bake a lot and these were a complete disaster! I made the recipe as written and it was too runny, the batter overflowed onto the oven floor and the batter left in the cups did not bake and rise, but were left concave, and a liquidy, goey mess. I do not suggest anyone make this! The only positive was the batter did taste good.

 

11 Ratings

Dec 28, 2009

I think the flour and sugar are mixed up.

 
Nov 08, 2010

I just spent more time cleaning the oven! This was a complete mess. The recipe said runny it was more like a flood. I'll try the hazelnut recipe again but from a different book.

 
May 26, 2008

These cupcakes did not turn out for me. But I'm pretty sure it was all my fault!! After putting all of the ingredients together the batter was really, really runny. So I left out the 1/3 cup of water and added 3/4 cup flour. I'm sure this threw off the chemical balance resulting in brownies that sunk in the middle. Bummer because I love hazlenuts and they're not cheap!! Oh well, if you try these, just beware that the batter is runny. Maybe I'll try them again some day--especially since I now have two jars of Nuttela!

 
Jun 11, 2011

This was an interesting experience. We decided to cut it in half. Even so it made 12 not 9 ENORMOUS cupcakes (but at least they didn't spill into the oven)! They were tasty, but top anything with nutella and can it really be bad? They also imploded and could not stand up on their own (not even LifeAlert could help them). It was a good effort, but something is not quite right.

 
Apr 06, 2009

This recipe didn't turn out for me at all. I followed the recipe exactly and the cupcakes caved in. When pouring the batter how full do you recommend? I think maybe I just needed to put a little less batter in each cup...they taste delicious but are in no shape to serve to anyone!

 
Oct 24, 2011

The ingredients are great but with all the modifications I had to make I decided to create my owen recipe.

 

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Nutrition

  • Calories
  • 391 kcal
  • 20%
  • Carbohydrates
  • 48.8 g
  • 16%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 21.2 g
  • 33%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 316 mg
  • 13%

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

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