Chocolate Hazelnut Cupcakes

Chocolate Cupcakes

---

Step 1

Preheat oven to 350ºF (180ºC). Add paper liners to a cupcake tin. This recipe makes 16 cupcakes, so you can line another cupcake pan with a few extra liners or bake in batches.

Step 2

In a small mixing bowl, whisk together flour, cocoa powder, espresso powder, baking powder, baking soda and salt.

Step 3

In a large mixing bowl, and using a hand whisk, whisk together C&H® Baker’s Sugar™, oil, sour cream, egg and vanilla, until well combined.

Step 4

Sift in the dry ingredients, ensuring the cocoa powder lumps are pushed through the sieve. Gently whisk the dry and wet ingredients together until nearly incorporated. Add boiling hot water and gently whisk until just combined. Do not overmix.

Step 5

Scoop and fill each cupcake cavity 2/3rds full. Lift and drop the pan off the counter a few times to knock out any air bubbles. Bake for 15 to 16 minutes or until a toothpick inserted in the center comes out clean.

Step 6

Let cupcakes sit in the pan for a minute, then carefully remove them and place on a wire rack to cool completely.

Chocolate Hazelnut Filling

---

Step 1

In a small bowl, combine together chocolate hazelnut spread, finely chopped hazelnuts and feuilletine flakes (if using). Set aside.

Chocolate Hazelnut Buttercream

---

Step 1

Using a stand mixer with a paddle attachment or an electric hand-held mixer, whip softened butter on medium speed until smooth. Then add chocolate hazelnut spread, sour cream, vanilla extract and fine salt, and continue mixing until combined.

Step 2

Next, sift in cocoa powder and C&H® Powdered Sugar. Starting on low speed then gradually increasing to medium speed, whip until light and fluffy. If you’d like a sweeter or thicker frosting, add a bit more powdered sugar. Transfer frosting to a large piping bag fitted with a 1M piping tip.

Step 3

Using a paring knife, cut a circle in the center of the cooled cupcakes to create a pocket about 1 inch deep. Spoon or pipe about 2 teaspoons of the filling into each cupcake, then top with the piece of cupcake you removed. Pipe the cupcakes with the frosting and garnish with extra chopped hazelnuts if desired. Serve and enjoy!