Chocolate Hazelnut Cupcakes

I don't think I've made cupcakes often enough and I've never caught the cupcake fever a few years ago.  But I think cupcake is still favored by people; why they're like little cakes complete with frosting.  I do like cupcakes and this time I'm making this chocolate cupcakes stuffed with Ferrero Rocher in the middle.  The inspiration behind the cupcakes was a post by Bakers Royale's Nutella Cupcakes.  I'm taking it a lot simpler than that because at the time I was researching for a good, solid chocolate cupcake recipe so I didn't need to do a complicated frosting to go with it.  This cupcake is decent and delicious although I didn't add the 2 tablespoons instant coffee to the batter.  I thought it would make the cupcake tasted a little way too much coffee-y to me.

Little did I know that after I made these I had to make many more cupcakes for my son's school's function--though they're with different frosting and no Ferrero Rocher (that chocolate candy is so addictive).  I made some for myself--ehem, my family, and stashed them in the freezer.  I doled out four at a time and was glad that I made extra because I got to have a nice, personal-sized dessert every night :)

Chocolate Hazelnut Cupcakes

Makes 12 cupcakes



1 cup all-purpose flour

1 cup plus 2 tablespoons sugar

1/3 cup plus 2 tablespoons unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, melted and warm

2 large eggs

1 teaspoon pure vanilla extract

1/2 cup hot coffee

12 Ferrero Rocher

Whipped Cream Frosting:

1 1/2 cups heavy cream

2 1/2 tablespoons sugar

1 teaspoon vanilla extract

Unsweetened cocoa powder



To make cupcakes:

Position a rack in the lower third of the oven.  Heat the oven to 350 degree F.  Line a muffin pan with cupcake liners.

Add flour, cocoa powder, sugar, baking soda, and salt in a bowl and whisk thoroughly with  to combine.

In a mixing bowl, add the butter, eggs, and vanilla; beat with paddle attachment on medium speed for one minute. Add flour to egg mixture and beat for 20 seconds.  Scrape the sides of the bowl and add instant coffee.  Beat again for 20-30 seconds until the batter is smooth.  The batter will be thin enough to pour.

Divide it evenly among the lined cups.  Place a whole Ferrero Rocher in the center of each well.  Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean.  Set the pan on a rack to cool.  Frost the cupcakes when they are completely cool.

To make the frosting:

Place heavy cream, sugar, and vanilla extract in a chilled bowl and beat with an electric mixer on high speed until stiff peak forms.  Transfer the frosting to a large resealable plastic bag.  Snip the end of a corner of the plastic bag and pipe an even amount of frosting onto the cupcakes.  Sprinkle cupcakes with unsweetened cocoa powder before serving.