Hazelnut Truffle Cupcakes

Name: Hazelnut Truffle Cupcakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: American
Ingredients: 1 Tbsp baking powder; 237 milliliters butter; 369 grams chocolate-hazelnut spread (such as Nutella®); 24 chocolate-hazelnut truffles (such as Ferrero Rocher®); 3 eggs; 532 milliliters all-purpose flour; 59 milliliters hazelnut liqueur; 59 milliliters chopped hazelnuts; 177 milliliters milk; 118 milliliters unsweetened cocoa powder; 1 teaspoon vanilla extract; 355 milliliters white sugar

Hazelnut Truffle Cupcakes is an American recipe that serves 24. One portion of this dish contains around 4g of protein, 14g of fat, and a total of 278 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. It works best as a dessert, and is done in roughly 45 minutes. A mixture of vanillan extract, hazelnuts, milk, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

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.

Ingredients you will need

Baking Powder

Cocoa Powder

All Purpose Flour

Equipment you will use

Muffin Tray

Aluminum Foil

Oven

Combine the milk, liqueur, and vanilla in a small bowl.

Ingredients you will need

Liqueur

Vanilla

Milk

Equipment you will use

Bowl

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.

Ingredients you will need

Butter

Sugar

Equipment you will use

Hand Mixer

Bowl

Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next.

Ingredients you will need

Butter

Egg

Pour in the flour mixture alternately with the milk, mixing until just incorporated, ending with the flour.

Ingredients you will need

All Purpose Flour

Milk

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.

Ingredients you will need

Cupcakes

Spread

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.

Ingredients you will need

Cupcakes

Equipment you will use

Wire Rack