Chocolate Hazelnut Cupcakes Recipe

• Skill Level: Advanced
• Yield: 24 Cupcakes
• Nutritional Information Per Serving (24 servings total): Calories 691, Total Fat 46 g, Saturated Fat 28 g, Carbohydrates 66 g, Dietary Fiber 2 g, Sugar 50 g, Protein 5 g, Cholesterol 128 mg, Sodium 221 mg
• Total Time: 2 hours 5 minutes (including cooling)
• Active Time: 1 hour

Ingredients

Cupcakes:

• 4 eggs
• 1/3 cup hazelnut liqueur (e.g., Frangelico)
• 3 1/3 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 1 cup hazelnut meal
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 12 ounces butter
• 1 cup sour cream

Torrone Filling:

• 6 ounces unsalted butter
• 8 ounces powdered sugar
• 3 tablespoons torrone-flavored paste

Chocolate Hazelnut Fudge:

• 2 cups powdered sugar
• 1/4 cup cocoa powder
• 1/4 teaspoon salt
• 1 pound 4 ounces unsalted butter
• 2/3 cup corn syrup
• 10.6 ounces chocolate hazelnut spread (such as Nutella)

Instructions

1. Preheat your oven to 350F and line a 24-cup cupcake pan with paper linersget ready for nutty bliss!
2. Whisk eggs and hazelnut liqueur in a medium bowl until smooth; this aromatic mix will infuse every bite with irresistible flavor.
3. In a large bowl with an electric mixer on low, combine flour, sugar, hazelnut meal, baking powder, baking soda, and salt. Add butter and sour cream, mixing until just moistenedwatch the magic begin.
4. Crank up to medium speed for 2 minutes, scraping sides as needed. Add egg mixture in three parts, beating 30 seconds each time. Fill liners evenly and bake 20-25 minutes until a tester is cleanthese will rise perfectly golden.
5. Cool in pans 10 minutes, then racks for 30 minutes total. Patience rewards with fluffy perfection!
6. For torrone filling, paddle butter and powdered sugar until creamy, then blend in torrone paste for that authentic Italian nougat surprise.
7. Craft the decadent chocolate hazelnut fudge: Pulse powdered sugar, cocoa, and salt in a food processor. Add butter for creaminess, pulse in corn syrup, then swirl in hazelnut spread until silky-smooth and irresistible.
8. Core cooled cupcakes, fill with torrone magic, and pipe fudge frosting in elegant swirls. These indulgent treats will steal the show!

Note: This recipe was developed by a cooking competition contestant and has not been formally tested for home kitchens.

Recipe credit to Julia San Bartolome, Sweet Arleen's, Westlake Village, CA