Chocolate Hazelnut Truffle Cupcakes with Hazelnut Buttercream, A Sweet Award, & An Announcement

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I want to announce that the wonderful people at CSN Stores offered to let me do a review of one of their products.  Choosing a product was hard since they have so many wonderful things…they literally have everything from bar stools to cookware to shoes!  I decided on a cast iron skillet with a lid since this is such a versatile kitchen tool…I like to use it for fried eggs (it makes literally the best fried eggs, ever), frittata, potatoes anna, pancakes, or even sautéed veggies.  I can’t wait to review this product and let you all know how it is!

Now for these fabulously moist and delicious cupcakes!  Apologies to my non-chocolate loving friends out there…these cupcakes are a chocoholic’s dream.  The cake recipe is none other than my mom’s Crazy Chocolate Cake (that I used last summer to make my dad’s Vegan Birthday Hoho), made even more indulgent by the addition of chocolate hazelnut truffles.  And then comes the real crowning jewel, the complete gilding of the lily, the hazelnut buttercream…yes, that’s all that really can be said about that…

img_5393-smallThis makes about double the amount of buttercream that is actually needed to frost the cupcakes (which – since I was experimenting – I didn’t realize until after I had made the buttercream), so you can either cut the buttercream recipe in half, double the cake recipe, or double-frost the cupcakes like I did.

img_5414-small1I actually made these cupcakes a few weeks ago, on a day when I was snowed in and not able to make it in to work.  (What could be more fun than baking on a snow day, right?)  I took these cupcakes to work with me the next day and they were a huge hit.  And I was glad to share these dangerously delicious cupcakes with my co-workers and get them out of my house…they were good for a little indulgence, but I did not want a whole batch of them around tempting me!

img_5435-smallChocolate Hazelnut Truffle Cupcakes with Hazelnut Buttercream

 

(Yield:  About 22 to 24 cupcakes and 4 c of buttercream)

 

Crazy Chocolate Cake:

2 2/3 c flour, plus a little extra to roll the truffles in

2 c sugar

2 tsp baking soda

1 tsp salt

2/3 c cocoa

2 tsp vanilla

2 tsp distilled white vinegar

2/3 c canola oil

2 c cold water

22-24 chocolate hazelnut truffles (I used Lindt, but you can use any brand you like)

 

Hazelnut Buttercream:

1 stick butter

1 1/2 c smooth hazelnut butter (or any nut butter you like)

2 tsp pure vanilla extract

16 oz (1 lb) powdered sugar

About 1/2 c milk, added in 1 TB increments (or more to reach your desired consistency)

 

Muffin tray & 22-24 paper liners

Cooking spray

 

For the cupcakes:  Preheat the oven to 350F.  Line the muffin tray with paper liners and lightly spray each liner with cooking spray.  Mix 2 2/3 c flour with the sugar, baking soda, salt, and cocoa, and make three wells in this mixture. To each well add the vanilla, vinegar, and oil.  Use a handheld mixer to combine and add the water.  The batter will be thinner than most cake batters.  Lightly roll each truffle in flour and shake off the excess.  Fill each well of the muffin tray about 2/3 full, place a flowered truffle in the center of each well, and then add a little more batter to cover the truffles. 

 

Bake for about 20 minutes until they’re fully risen and don’t jiggle when you shake the tray (I didn’t use the toothpick test here because of the truffles inside).  Allow to cool slightly in the muffin tray, then remove (the cupcakes might pucker or sink a little in the center because of the truffles…don’t worry, the buttercream will cover it).  Make sure they’re completely cool before frosting.

 

For the buttercream:  Cream together the hazelnut butter and butter, then cream in the vanilla.  Alternate adding milk and powdered sugar until you’ve added all the powdered sugar and the frosting is the consistency you want (you’ll probably end up using about 1/2 c of milk).  Store the frosting in the fridge until ready to use.

img_5349-smallimg_5351-smallimg_5361-smallRecently the lovely Nicole of Prevention RD passed on the Sunshine Award on to me.  If you haven’t visited Nicole’s blog, please do so!  She is a real sweetheart and her blog is full of healthy inspiration, information, and recipes.  Thank you so much for passing this award on to me, Nicole!

sunshine-award

The sunshine award is awarded to bloggers whose positivity and creativity inspire others in the blog world.

 

I would like to pass this award on to the following wonderful bloggers:

1. Veronica of Recipe Rhapsody

2. Mary of Keep Learning Keep Smiling

3. Juliana of Simple Recipes

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Comments

  1. says

    is there anyone who wouldn’t like these cupcakes???? I really doubt it! They look fantastic… i want to go and have a bite right now! :D

  2. says

    Those look fabulous, and I’m sure no one would mind a double-frosted cupcake! If I had one, I would try to eat the frosting and top cake layer first, then eat around the truffle to save it for last :)

  3. says

    Oh, yum! Girl, these look crazy fabulous. What a great idea–putting truffles in the center. Did they keep their shape or did they kind of melt into the batter? I’m really big on seeing the insides of baked goods–you should include those shots as well!! Thank you so much for passing on that award–it’s my first! Woo–hoo–I feel special. :) And you know what’s funny? I recently made that “Crazy Cake” too(we call it “Wacky Cake” around here but it’s the same thing), making it with gluten-free flours for a boy who has major food allergies. I used it as the base for a Mounds cake, putting coconut filling on top and then coconut ganache over that. No one could tell it wasn’t a normal cake–I was so proud. :)

  4. says

    I want to work where you work! I never though of using cray cake for cup cakes, we always just mixed it in the pan it was to bake in. Great recipe.
    Mimi

  5. says

    Hola Dear…so love hazlenut everything and i can get nearest to hazlenut buttercream by adding nutella in coz we dont really find hazlenut butter here….ofcourse i do sub by roasting and grinding my own :-)))
    Congrats on ur award and wowowowo to the reveiw-great chocice there…

  6. says

    This is delight full and Joanne being ur fren too, am inviting u here for her little party(its her birthday dear -i know that u know dear) which is a suprise party for her …do leave her a wish in the sprinkles ok…..my feeds arent working so am trying my best to find all her pals to leave her a wish in the sprinkles before she gets there or even after….will ya help too to make it a little sucess….and leave her a wish too?

    http://vanillastrawberryspringfields.blogspot.com/2010/02/joannes-birthday-middle-eastern-chicken.html?showComment

  7. says

    Sunshine… what a great idea in these dark days we are having… love the cupcakes… and too much frosting? How can that be. When I made an old cupcake recipe… I realized I had to triple it to do that lovely frosting turban… no wonder we keep getting bigger!!! Yours look fab… congrats on the award!

  8. says

    no shot of the innards? great, now i’ll have to make them myself to have the visual satisfaction. :)
    lovely recipe, faith. for me, there is no other option but to double-frost the cupcakes. it’s something i’d do anyway. :)

  9. says

    You are very welcome :) And thanks for the shout out!

    Cast iron — can’t wait to hear your review. And I’ve seen hazelnut butter in stores and never would’ve thought to put it into frosting — so smart! And delicious! You and me, girl…we’re fattening up our co-workers with our baking delights!

  10. says

    These look amazing. And insanely addictive. Double frosting is always the way to go. Or you can just eat the leftover buttercream. With a spoon. Not that I do things like that. I love the hazelnut!

  11. says

    Hi Faith, I want to post your mousse recipe today, but I wanted to ask your permission to also post the pictures you have of it… Mine didn’t look nearly as good! I just wanted to ask first!

  12. admin says

    Thank you all for your sweet comments! I wish you were all co-workers! ;)

    Veronica – I actually wanted to take a picture of the inside but I took the cupcakes to work and forgot my camera and at the end of the day these babies were long gone…c’est la vie I guess. :) The truffles actually did melt, but they didn’t disappear into the batter…they actually sunk to the bottom (despite being floured) and once the cupcakes were cool there was a solid layer of chocolate on the bottom. By the way, your Mounds Cake sounds INCREDIBLE!

    Emily – I’m so glad you made the mousse…I hope you enjoyed it! You can absolutely use my pic (and I really appreciate you asking first! :) ), just please say where you got the pic.

  13. says

    These look so good and elegant Faith with that glorious swirl of frosting….! I would love them even without the truffle in the middle. I was surprised to hear your hubby grew up in Syria, and wondered whether he likes to eat Syrian food, which is reputed to be outstanding.

    • admin says

      Taste of Beirut – Yes, Syrian food is my hubby’s favorite! :) I was lucky enough to be able to spend some time in Syria so I leared a lot about Syrian cooking from my lovely mother-in-law.

  14. says

    Gosh…these cupcakes look so irresistible. I love the colour of the frosting that gives such a beautiful contrast to the dark chocolate colour. Thanks very much too for the award. Really appreciate lots!

  15. says

    Oh Sweet Faith…these cupcakes are divine and you know how I love cupcakes! I can’t wait to give this a try!!

    So you make the best fried eggs ever eh? What time is breakfast? Can you make me some grits too?

    I’m so sorry that I’ve been so scarce…I’ve been up to my eyeballs in work and projects. My company has a hotel opening in 45 days and I’ve been swamped at work and then I joined a swap and then…well you get the idea.

    You are never far from my thoughts and I just adore you! Thank you for being such a wonderful and loyal friend, I truly adore you!

    Hope you are enjoying your weekend! It’s raining cats and dogs here…perfect day to try out those cupcakes of yours!

    Big Hugs,
    Karyn

  16. says

    LOL, I’m one of those oddballs that doesn’t like chocolate. My sitter on the other hand does and she like hazelnuts. I’m going to bookmark this recipe for her. I make her something special for her birthday every year.
    ~ingrid

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