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Chocolate-Hazelnut Cupcakes
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Prep Time:
30 minutes
Total Time:
1 hour 20 minutes
Create an award-winning recipe using Gold Medal® Flour for a chance to win.
Ingredients:
  • 1 cup Gold Medal™ self-rising flour
  • 1/4 cup unsalted butter or regular butter, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 1 1/2 cups Nutella® hazelnut spread with cocoa (16 oz)
  • 4 eggs
  • 1/4 cup milk
  • 6 oz bittersweet chocolate chips (1 cup)
  • 3 tablespoons unsalted butter or regular butter
  • 4 teaspoons light corn syrup
  • 1/4 teaspoon vanilla
  • 1/3 to 1/2 cup chopped toasted hazelnuts
Instructions:
  • Preheat your oven to 325°F and line 24 regular-size nonstick muffin cups with paper baking cups. In a small bowl, combine flour and salt; set aside.
  • In a large bowl, use an electric mixer on medium speed to cream together 1/4 cup softened butter until creamy. Mix in sugar, 1 teaspoon of vanilla extract, and almond extract until light and fluffy. Incorporate hazelnut spread well, scraping the bowl occasionally. Add eggs and beat until smooth. Slowly mix in half of the flour mixture until just blended on low speed. Add the milk and mix until well combined. Gently fold in the remaining flour until the batter is smooth. Evenly distribute the batter into muffin cups, filling each half full.
  • Bake for 20 to 25 minutes until firm. Allow to cool completely in the pan for approximately 30 minutes.
  • Microwave chocolate chips, 3 tablespoons of butter, and corn syrup in a small microwavable bowl on High for 1 to 1 1/2 minutes, stirring every 30 seconds until smooth. Add 1/4 teaspoon vanilla. Drizzle ganache over cooled cupcakes and sprinkle with hazelnuts.

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