Chocolate Hazelnut Cupcakes Recipe

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Chocolate Hazelnut Cupcakes
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Ingredients
19
Count
Nutrition
968
Calories
Total time
85
Minutes
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Ingredients:

  • 4 eggs
  • 1/3 cup hazelnut liqueur, such as frangelico
  • 3 1/3 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 tsp salt
  • 12 oz butter
  • 1 cup sour cream
  • 3 tbsp torrone-flavored paste
  • 1/4 cup cocoa powder
  • 1/4 tsp salt
  • 1 lb 4 oz unsalted butter
  • 2/3 cup corn syrup

Directions:

  1. For the cupcakes: Preheat the oven to 350 degrees F. Use a 24 socket cupcake pan and line with paper liners. Set the pan aside.
  2. In a medium bowl, whisk together the eggs and liqueur until blended, and set aside.
  3. In a large bowl of an electric stand mixer on low speed, gently combine the flour, granulated sugar, hazelnut meal, baking powder, baking soda and salt until blended. Add the butter and sour cream and beat on low speed until the dry ingredients are moistened.
  4. Increase the speed to medium and beat for 2 1/2 minutes, scraping the sides of the bowl occasionally. In three separate additions, add the egg mixture to the batter, beating for 30 seconds after each addition. Divide the batter evenly into the prepared cupcake liners and bake on the center rack until a cake tester inserted into the center of each cake comes out clean, 20 to 25 minutes. Cool the cakes in the pans for 10 minutes. Remove from the pans and cool the cakes completely on wire racks, about 30 minutes.
  5. For the torrone filling: Mix together the butter and powdered sugar with the paddle attachment in an electric mixer. Once thoroughly combined, add the torrone paste. Continue to mix until evenly distributed.
  6. For the chocolate hazelnut fudge: In a food processor, place the powdered sugar, cocoa and salt. Blend to remove any lumps. Add in the butter and blend until smooth. Add the corn syrup. Process just until combined, and then scrape down the sides. Pulse. Add the chocolate hazelnut spread, and then pulse until completely combined, smooth and creamy.
  7. To assemble: Core each cupcake, and then fill with the torrone filling. Using a round tip and pastry bag, ice each cupcake with chocolate hazelnut fudge, creating a swirl on top.
  8. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 968.19 Kcal (4054 kJ)
Calories from fat 582.1 Kcal
% Daily Value*
Total Fat 64.68g 100%
Cholesterol 116.97mg 39%
Sodium 571.04mg 24%
Potassium 891.78mg 19%
Total Carbs 91.26g 30%
Sugars 58.15g 233%
Dietary Fiber 3.39g 14%
Protein 10.15g 20%
Vitamin C 1.4mg 2%
Vitamin A 0.4mg 13%
Iron 1.6mg 9%
Calcium 109.5mg 11%
Amount Per 100 g
Calories 491.32 Kcal (2057 kJ)
Calories from fat 295.39 Kcal
% Daily Value*
Total Fat 32.82g 100%
Cholesterol 59.36mg 39%
Sodium 289.78mg 24%
Potassium 452.54mg 19%
Total Carbs 46.31g 30%
Sugars 29.51g 233%
Dietary Fiber 1.72g 14%
Protein 5.15g 20%
Vitamin C 0.7mg 2%
Vitamin A 0.2mg 13%
Iron 0.8mg 9%
Calcium 55.5mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 24.1
    Points
  • 27
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

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