We used an Italian pantry staple to create this rich hazelnut cupcake recipe. Dark chocolate cake is topped with Nutella and a roasted hazelnut. Ciao bellisima!
If your frosting is too thick, add some milk from home (one spoonful at a time). Use skim, whole, almond, or soy!
Cupcakes taste best within a day or two of baking, but you can store the cakes and icing separately in the refrigerator for up to three days.
BAKING PAN ADVICE
No need for a cupcake pan for this one! Our decorative paper cups are oven - and freezer - safe. Biodegradable and eco-friendly, they’re great for gifts and parties.
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, preheat the oven to 375°F. Bring butter to room temperature. Line up 24 cupcake cups. Over high heat, boil ½ cup water in a small saucepan.
In a medium bowl, mix cocoa powder with boiling water until smooth. Cool by placing in refrigerator. Whisk together the cake flour, baking powder, baking soda, and salt in another medium bowl. Set aside.
In a large bowl, using an electric mixer or whisk, cream the softened butter (for cakes) and sugar until light and fluffy. Add eggs one at a time, beating until smooth. Scrape down the sides of the bowl. Alternate adding the flour mixture and buttermilk, beating until *just* combined. Slowly pour in cooled cocoa mixture and stir until smooth.
Divide the batter evenly among cupcake cups, filling each three-quarters full. Place on a baking sheet and bake for 15 to 19 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool on a wire rack. While oven is still warm, place hazelnuts on a baking sheet and roast for 5 to 7 minutes until light golden.
Sift confectioner's sugar over a bowl and set aside. In a medium bowl, with a whisk or electric mixer on medium speed, beat remaining butter for 2 to 3 minutes, until smooth and creamy. Add Nutella® and continue to beat on medium speed. Slowly add confectioner’s sugar, then salt, and continue to beat until fully incorporated.
Frost cooled cupcakes using piping bag provided. To fill the bag, fold over the top to form a cuff, scoop in frosting, then unfold and twist to push frosting down, releasing any air bubbles. Follow a circular motion by starting from the outside and working inwards with frosting. Top with a hazelnut and serve!