› Chocolate Cupcake Recipe - Choc Hazelnut

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!

Prep Time

Cooking Time



20 minutes

25 minutes




  • 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


  • 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. 

› Chocolate Cupcake Recipe - Choc Hazelnut

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