Chocolate Cupcakes with Cocoa-Hazelnut Filling and Chocolate Frosting

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Prep Time

25 minutes

Cook Time

20 minutes

Servings

Cupcakes

1/2 cup unsweetened cocoa powder 1/2 cup unsweetened cocoa powder
1 cup all-purpose flour 1 cup all-purpose flour
1/4 teaspoon baking powder 1/4 teaspoon baking powder
1/8 teaspoon salt 1/8 teaspoon salt
1/2 cup (1 stick) butter, softened 1/2 cup (1 stick) butter, softened
1 cup Domino® Granulated Sugar 1 cup Domino® Granulated Sugar
3 eggs 3 eggs
1/3 cup buttermilk 1/3 cup buttermilk
1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract

Frosting

2 tablespoons unsweetened cocoa 2 tablespoons unsweetened cocoa
2 cups Domino® Confectioners Sugar 2 cups Domino® Confectioners Sugar
3 tablespoons milk 3 tablespoons milk
1/4 cup (1/2 stick) unsalted butter, chopped into 4 pieces 1/4 cup (1/2 stick) unsalted butter, chopped into 4 pieces
1/2 cup cocoa- hazelnut spread 1/2 cup cocoa- hazelnut spread

Instructions

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.

In a separate bowl, with an electric mixer, cream together the butter and sugar until smooth. Add the eggs, one at a time, beating well after each addition.

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 confectioners 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.