Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup chocolate hazelnut spread
Special equipment needed:
- Cupcake liners
- Cupcake pan
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar together until light and fluffy.
4. Beat in the eggs, one at a time, then add the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, until fully combined.
6. Fold in the chocolate hazelnut spread.
7. Line a cupcake pan with cupcake liners and fill each liner 2/3 full with the batter.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Allow the cupcakes to cool completely before frosting.
Time:
Preparation time: 20 minutes
Cooking time: 18-20 minutes
Temperature:
350°F
Serving size:
12 cupcakes
Nutritional information:
Calories: 295
Fat: 14g
Saturated Fat: 8g
Cholesterol: 62mg
Sodium: 220mg
Carbohydrates: 39g
Fiber: 2g
Sugar: 25g
Protein: 4g
Substitutions for ingredients:
- You can use any type of milk instead of buttermilk.
- You can use any type of chocolate hazelnut spread brand.
Variations:
- You can add chopped hazelnuts to the batter for extra crunch.
- You can top the cupcakes with a dollop of whipped cream and a sprinkle of cocoa powder.
Tips and tricks:
- Make sure to cream the butter and sugar together until light and fluffy to ensure a light and fluffy cupcake.
- Do not overmix the batter or the cupcakes will become dense.
- Use a cookie scoop to evenly distribute the batter into the cupcake liners.
Storage instructions:
Store the cupcakes in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Warm the cupcakes in the microwave for 10-15 seconds before serving.
Presentation ideas:
Arrange the cupcakes on a cake stand and dust with cocoa powder.
Garnishes:
Top the cupcakes with a dollop of whipped cream and a sprinkle of cocoa powder.
Pairings:
Serve the cupcakes with a glass of cold milk.
Suggested side dishes:
Serve the cupcakes as a dessert after a meal.
Troubleshooting advice:
- If the cupcakes are dry, you may have overbaked them. Try reducing the baking time by a few minutes.
- If the cupcakes are dense, you may have overmixed the batter. Mix the batter until just combined.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the cupcakes.
Food history:
Chocolate hazelnut spread was invented in the 1940s by an Italian pastry maker named Pietro Ferrero.
Flavor profiles:
The cupcakes have a rich chocolate flavor with a hint of hazelnut.
Serving suggestions:
Serve the cupcakes as a dessert at a dinner party or as a sweet treat for a special occasion.
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Taste: Rich, Sweet, Nutty, Chocolatey, Creamy