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.

I hate separating egg whites. I do it for this recipe, because the results are fantastic.

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	Servings	Difficulty
20 minutes	25 minutes	24	Medium

Ingredients

• 8oz (250g butter), softened
• 220g (1 cup) caster sugar
• 6 eggs, separated
• 10oz (300g) dark chocolate, melted
• 220g (2 cups) hazelnut meal
• 1 tblspn frangelico liqueur
• 1 tspn vanilla extract

Instructions

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.

Frost with chocolate ganache.