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Chocolate Cupcake Recipe - Choc Hazelnut

Everyone is always looking for the perfect chocolate cupcake recipe. These little chocolate hazelnut cupcakes could easily become your "perfect" recipe.

Chocolate hazelnut cupcakes are a Christmas "must" in our house. They are also really suitable for a special afternoon/morning tea.

The ground hazelnuts give the cupcakes a really good texture.

Choc hazelnut cupcakes can be made a few days ahead, however, I always frost on the day of serving.

I often decorate the tops of the cupcakes with store-bought chocolates. Yum!

Ingredients:

• 8oz (250g butter), softened
• 220g (1 cup) caster sugar
• 6 eggs, separated
• 10oz (300g) dark chocolate, melted
• 220g (2 cups) hazelnut meal
• 1 tbsp frangelico liqueur
• 1 tsp vanilla extract

Preparation:

• Preheat oven to 180C (350F). 

• Line cupcake trays with cupcake papers. 

• Beat butter and sugar in small bowl with electric mixer until light and fluffy. 

• Add egg yolks, one at a time, beating well after each addition. 

• Transfer mixture to a large bowl and stir in cooled chocolate. 

• Fold in hazelnut meal, liqueur and vanilla extract. 

• Beat egg white in medium bowl with electric mixer until soft peaks form. 

• Fold egg whites into chocolate mixture in two batches. 

• Spoon mixture into cupcake trays. 

• Bake for 25 minutes or until just cooked. 

• Leave cakes in trays for 5 minutes before cooling on wire racks. 

• Frost with chocolate ganache.

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