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Chocolate-Hazelnut Cupcakes

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Chocolate-Hazelnut Cupcakes
  • Prep 30 min
  • Total 1 hr 20 min
  • Servings 24
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Gold Medal® Flour Recipe Contest 2010!
Updated Sep 26, 2017

Ingredients

Cupcakes

  • 1 cup Gold Medal™ self-rising flour
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter or regular butter, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 1 1/2 cups Nutella® hazelnut spread with cocoa (16 oz)
  • 4 eggs
  • 1/4 cup milk

Ganache Topping

  • 6 oz bittersweet chocolate chips (1 cup)
  • 3 tablespoons unsalted butter or regular butter
  • 4 teaspoons light corn syrup
  • 1/4 teaspoon vanilla
  • 1/3 to 1/2 cup chopped toasted hazelnuts

Steps

  • 1
    Heat oven to 325°F. Place paper baking cup in each of 24 regular-size nonstick muffin cups. In small bowl, stir together flour and salt; set aside.
  • 2
    In large bowl, beat 1/4 cup softened butter with electric mixer on medium speed until creamy. Add sugar, 1 teaspoon vanilla and the almond extract; beat until light and fluffy. Add hazelnut spread; beat until well blended, scraping bowl occasionally. Add eggs; beat until smooth. Add half of the flour mixture; beat on low speed just until blended. Add milk; beat until blended. Gently stir in remaining flour until batter is smooth. Spoon batter evenly into muffin cups, filling each half full.
  • 3
    Bake 20 to 25 minutes or until set. Cool completely in pan, about 30 minutes.
  • 4
    Meanwhile, in small microwavable bowl, microwave chocolate chips, 3 tablespoons butter and the corn syrup on High 1 to 1 1/2 minutes, stirring every 30 seconds, until chips are melted and mixture is smooth. Stir in 1/4 teaspoon vanilla. Top cooled cupcakes with ganache topping. Sprinkle with hazelnuts.

Tips from the Betty Crocker Kitchens

  • tip 1
    Hazelnut spread with cocoa can be found near the peanut butter, jams and preserves in your grocery store.
  • tip 2
    To toast hazelnuts, heat oven to 350°F. Spread hazelnuts in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.

Nutrition

130 Calories, 9g Total Fat, 2g Protein, 11g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
130
Calories from Fat
80
Total Fat
9g
13%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
80mg
3%
Potassium
65mg
2%
Total Carbohydrate
11g
4%
Dietary Fiber
1g
4%
Sugars
6g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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