Hazelnut and chocolate cupcakes

A few months ago I bought a small but wonderful cookbook: The Hummingbird Bakery cupcakes and muffins. Since then I have wanted to recreate these recipes and with the arrival of the New Year I decided it was time to start.

What I love about this book is its simplicity. The ingredients are simple, the preparation is easy, the frosting is very quick to make and, finally, the decor is marvelous, it only takes a small spatula or a knife to conquer.

The first recipe chosen is for making these delicious hazelnut and chocolate cupcakes, they are perfection. I’m sure you will fall in love with these and each one of the following recipes.

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The Hummingbird Bakery’s hazelnut and chocolate cupcakes

Ingredients

  • 100 g flour
  • 2 ½ tablespoons unsweetened cocoa powder
  • 140 g of extra fine sugar
  • 1 ½ teaspoons baking powder
  • A pinch of salt
  • 40g unsalted butter at room temperature
  • 120 ml of milk
  • 1 egg
  • 120 g of chocolate hazelnut cream (Nutella style)

Hazelnut and chocolate frosting

  • 250g icing sugar
  • 80g unsalted butter at room temperature
  • 2 tablespoons milk
  • 80 g of hazelnut and chocolate cream

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Directions

Preheat oven to 170 º C (325 º F)

Put the flour, cocoa, sugar, baking powder, salt and butter in an electric mixer and beat at low speed until you get a crumbly mixture.

Slowly add the milk, beating well until all ingredients are thoroughly mixed. Add the egg and beat again. Scrape the edges with a spatula to make sure all ingredients are well blended.

Line a 12 cup cupcake pan with paper cases and fill them with the mixture but only up to 2/3 full.

Bake for 20 minutes or until the cake bounces back when touched.  Leave them to cool slightly in the pan and then place over a wire rack to cool completely.

When the cupcakes are cold, make a small hole in the middle of each one and fill it with hazelnut and chocolate cream. Finally cover with the following frosting.

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Hazelnut and chocolate frosting

Beat the icing sugar and butter over medium-low speed until the mixture is well combined. Turn down the mixer speed and slowly pour the milk, then when everything is well incorporated, turn the mixer up to high speed and beat until the frosting is light and fluffy, at least 5 minutes.

Stir in the hazelnut and chocolate cream by hand until evenly mixed. When the cupcakes are cold, spoon the frosting on top. Here’s the link to get the signature Hummingbird frosting swirl.

Enjoy!

26 thoughts on “Hazelnut and chocolate cupcakes

  1. I bet your children’s eyes lit up when they saw these cupcakes, Giovanna! I’m an adult and my eyes would have, that’s for sure. Hazelnut and chocolate go so well together. These must be delicious.

  2. Hazelnut and chocolate.., double yummy!! I love hazelnut coffee and know I would love this. They look absolutely delicious🙂

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