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

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Frost cooled cupcakes with chocolate-hazelnut spread and garnish with chopped hazelnuts.

Nutrition Facts

345 calories; protein 5.2g 10% DV; carbohydrates 39.3g 13% DV; fat 18.9g 29% DV; cholesterol 44.2mg 15% DV; sodium 135.5mg 5% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/22/2009
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! Read More
(26)

Most helpful critical review

Rating: 1 stars
11/11/2017
Very dry and flat. I used unsalted butter so I'm thinking it needed salt. Read More
(9)
8 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
07/22/2009
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! Read More
(26)
Rating: 5 stars
01/15/2010
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! Read More
(13)
Rating: 1 stars
11/11/2017
Very dry and flat. I used unsalted butter so I'm thinking it needed salt. Read More
(9)
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Rating: 1 stars
03/10/2014
I followed the steps and my cupcakes didn't taste like chocolate or rise in the middle. Not sure what went wrong. Read More