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Chocolate Cupcakes with Cocoa-Hazelnut Filling and Chocolate Frosting

These rich, chocolate cupcakes surround a smooth, sweet filling bursting with hazelnut flavor, and are topped with a lightly whipped frosting.

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Ingredients
Cupcakes
  • 1/2 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup (1 stick) butter, softened
  • 1 cup Domino® Granulated Sugar
  • 3 eggs
  • 1/3 cup buttermilk
  • 1/2 teaspoon vanilla extract
Frosting
  • 2 tablespoons unsweetened cocoa
  • 2 cups Domino® Powdered Sugar
  • 3 tablespoons milk
  • 1/4 cup (1/2 stick) unsalted butter, chopped into 4 pieces
  • 1/2 cup cocoa- hazelnut spread
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Instructions
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Prep Time: 25 minutes / Cook Time: 20 minutes / Yields: Servings 12 cupcakes

Cupcakes
Step 1

Preheat the oven to 350°F. Line 12 muffin cups with paper liners.

Step 2

In a medium bowl, whisk or sift together the cocoa powder, flour, baking powder and salt.

Step 3

In a small bowl or measuring cup mix together the buttermilk and vanilla. With the mixer on low speed, add 1/2 of the cocoa and flour mixture to the creamed mixture until combined. Mix in the milk mixture; then, add remaining flour mixture. Beat until smooth. Pour batter into prepared muffin cups, dividing evenly.

Step 4

In a small bowl or measuring cup mix together the buttermilk and vanilla. With the mixer on low speed, add 1/2 of the cocoa and flour mixture to the creamed mixture until combined. Mix in the milk mixture; then, add remaining flour mixture. Beat until smooth. Pour batter into prepared muffin cups, dividing evenly.

Step 5

Bake 18 minutes or until a pick inserted in the middle comes clean. Cool before filling and frosting.

Frosting
Step 1

In mixing bowl beat together all ingredients, adding the butter one piece at a time. Beat until fluffy. If the frosting is too soft to spread or pipe, add more powdered sugar or chill a bit to firm.

Step 2

With a paring knife, cut a hole out of the center top of each cupcake, about 1 inch deep and 3/4 inches wide. Fill each hole with 1 teaspoon of the cocoa-hazelnut spread. Spread or pipe frosting on top.

Chef's Tip

Buttermilk is easy to make by measuring a scant 1/3 cup milk into a measuring cup and adding 1 teaspoon of white vinegar

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