Fudgey Chocolate Hazelnut Cupcakes

Chocolate hazelnut cupcakes Submitted by Sheila Joan
Chocolate hazelnut cupcakes Submitted by Sheila Joan

Chocolate hazel nut decadance

Yields

24

Ingredients

CUPCAKE BATTER:

  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butter
  • 1½ cups sugar
  • 3 eggs
  • ½ cup chocolate hazel nut spread
  • 1 cup buttermilk

FROSTING:

  • 4 tablespoon unsweetened cocoa powder
  • 1 cup confectioners sugar
  • 8 ounces cream cheese
  • ½ cup chocolate hazelnut spread
  • 8 ounce tub frozen whipped topping, thawed.
  • ½ cup chopped hazelnuts

Nutritional information

No nutrition information available

Instructions

  1. Preheat oven to 350 degrees. Line 2-12 cup muffin pans with foil cupcake liners.
  2. Place flour, baking soda, salt and cocoa powder in a large bowl, stir to combine.
  3. Place butter and sugar in a large mixing bowl and beat with electric mixer until light and fluffy. Beat in eggs, one at a time until blended and then add chocolate hazelnut spread until combined. On low speed, Add flour mixture alternating with buttermilk, ending with flour. Beat an additional minute. 
  4. Spoon batter into prepared pans no more than ¾ full. Bake 15-20 minutes until tops are just set. 
  5. While the cupcakes are cooling, prepare the frosting. Place cocoa powder and confectioners sugar in large mixing bowl. stir to combine. Add cream cheese and chocolate hazel nut spread and beat with electric mixer on low speed until blended and creamy. Beat in whipped topping at high speed until thick.
  6. Once the cupcakes are cool, ice with the frosting and top each with 1 teaspoon chopped hazelnuts.