Chocolate Hazelnut Truffle Cupcakes

Who can resist the marriage of chocolate and hazelnut? In these Chocolate Hazelnut Truffle Cupcakes, all that rich, smooth flavor is in chocolate hazelnut spread, together with the lushest, velvety chocolate buttercream, with a surprise creamy middle. Perfect for birthdays, holidays, or just any occasion calling for just that little bit of indulgence.

Why I Love This Recipe: Memories of Chocolate and Hazelnuts

Growing up, it was just such a big deal with hazelnuts. During the holidays, when she made those hazelnut truffles, oh, how I just wished and waited for that one piece that would give me the chance to indulge in such a rich taste.

Now, while making this for my family, I can feel that I share the same excitement of putting together a classic flavor of my childhood with my baking. Each cupcake looks fancy-like a truffle-filled ganache, topped with buttery hazelnut frosting, and wearing a truffle on its head. The kind of dessert which will make every individual feel special.

Ingredients You’ll Need

For the Cupcakes

The bottom of the chocolate cupcake is a soft, wet cake, made with cocoa powder for a strong, chocolatey taste. Buttermilk makes it light and fluffy, while a little hot coffee or hot water enhances the cocoa flavor.

For the Chocolate Hazelnut Filling

This is a rich and creamy filling made from a mixture of chocolate hazelnut spread and heavy cream. Think of it as a ganache-but homemade and with nuts. That perfect little surprise in the middle of the cupcake.

For the Chocolate Hazelnut Buttercream Frosting

To-die-for frosting, mixed with butter, powdered sugar, cocoa, and chocolate hazelnut spread in a super-smooth and fluffy buttercream that goes so well with the cupcake.

For the Decoration

We are also adding a chocolate hazelnut truffle and some roasted hazelnuts on top. These last additions make it look nice, add crunch, and give more chocolate hazelnut flavor.

Making the Cupcakes

1. Prepare the Batter: Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and a pinch of salt for sweetness. In another bowl, whisk together the wet ingredients; then, gently fold those into the dry mix until ending with hot coffee. The batter should be smooth and slightly runny.
2. Bake carefully: Divide the batter evenly between the prepared muffin tin, filling each cup about two-thirds of the way full. Bake until a toothpick inserted into the center of one comes out clean, 18-22 minutes. Let the cupcakes cool for a minute or two in the pan, then transfer them to a rack to cool completely. This helps them retain their shape.

Crafting the Chocolate Hazelnut Filling

This is a quick, easy, and totally satisfying filling to prepare. Just heat the heavy cream until hot but not boiling and whisk the chocolate hazelnut spread in until very smooth. Allow to cool some before placing into the cupcakes.

Whipping Up the Chocolate Hazelnut Buttercream

Buttercream is finicky, yet so patient, and that is all that is needed right here-beat the softened butter until creamy and smooth.

Gradually add the powdered sugar and cocoa powder, beating on low speed to avoid the “powdered sugar cloud” in your kitchen. When the sugar and cocoa are worked in, beat in the chocolate-hazelnut spread and a pinch of vanilla. Beat, adding heavy cream in a tiny bit at a time, until frosting is fluffy and light.

Assembling the Cupcakes

Now, onto the good stuff! Using a small knife or a cupcake corer, create a hole in the middle of each cupcake. Fill each cupcake with chocolate hazelnut filling, top it with a great swirl of chocolate hazelnut buttercream, place a truffle atop every single one, and sprinkle some chopped roasted hazelnuts.

Serving Information

• Yield: 12 cupcakes
• Prep Time: 45 minutes
• Cooking Time: 20 minutes
• Calories: Approximately 450 kcal per serving

Tips for Success

• Room Temperature Ingredients: To ensure your batter is smooth and cupcakes are tender, use room-temperature eggs and buttermilk.
• Mixing the Batter: When mixing the wet and dry ingredients, do so gently to avoid overworking the batter. This keeps the cupcakes light and tender.
• Buttercream Consistency: Add heavy cream gradually to reach your desired consistency. If the frosting is too thick, add a bit more cream. If too soft, pop it in the fridge for a few minutes to firm up before piping.

Creative Serving Suggestions

These cupcakes are already beautifully garnished with a truffle and hazelnuts, but here are a few ideas to elevate the experience:

• Holiday Vibes: Add a light dusting of edible gold dust or a drizzle of melted chocolate over the truffle for a festive, upscale look.
• A Decadent Dessert Plate: Serve the cupcakes with a small scoop of vanilla ice cream and a drizzle of chocolate sauce for an extra-indulgent presentation.
• Coffee Pairing: Pair these cupcakes with a dark, robust espresso or cappuccino—the coffee enhances the chocolate flavor and creates a delightful contrast.

Conclusion: Share the Love

These Chocolate Hazelnut Truffle Cupcakes will be one treat for sure going to knock your guests’ socks off, or give that perfect fix when one has sweet tooth. The layering of chocolate and hazelnut flavor gives these cupcakes both a fancy and cozy feeling.

Give it a try and let me know in the comments how they go! Be sure to save this recipe to your “must-make” dessert board and share your baking experience with me!