Adictively delicious, these Hazelnut Chocolate Cupcakes with Pistachio Chocolate Buttercream are a serious hazelnut and chocolate lovers dream!

Hazelnut Chocolate Cupcakes
with Pistachio Chocolate Buttercream

Yields: 12-18 cupcakes

For the cupcakes:
1 cup a/p flour
½ tsp baking soda
1 tsp baking powder
½ cup cocoa powder
½ tsp salt
1 large egg
1 cup sugar
½ cup vegetable oil
½ cup milk
½ cup hot water
½ cup hazelnut spread

For the frosting:
2 sticks butter, softened
4 cups icing sugar, sifted
3-4 tbsp milk
3 tbsp cocoa powder
¼ cup pistachios (out of the shell)

Directions:

Spray a muffin pan with cooking spray and preheat oven to 350 degrees F.

In a medium-sized bowl, whisk together dry ingredents: flour, baking soda and powder, cocoa powder and salt. Set aside.

In a large bowl, whisk together egg and sugar. Add vegetable oil and mix some more.

Alternating with the milk, add dry ingredients into wet ingredients, mixing thoroughly each time.

Once all the ingredients are well-combined, mix in hot water.

Scoop batter into sprayed muffin pan, filling each section about 2/3 of the way.

Bake for 15 to 17 minutes and allow to cool before decorating.

Once the cupcakes are cool, carve out the top portion of each cupcake, about ½ an inch in size and ½ an inch deep.

Fill each cupcake hole with about 1 tbsp of hazelnut spread.

To make the frosting:

Using an electric mixer, beat together all ingredients except for the pistachios.

Start on slow speed and gradually increase to high.

Once the ingredients are well-combined and form semi-stiff peaks, scoop in a piping bag with Wilton icing tip #1M attached.

Frost each cupcake.

Place pistachios in a plastic sandwich bag and crush into bits using the help of a rolling pin.

Sprinkle crushed pistachios on each cupcake.

Serve and enjoy!

Hazelnut Chocolate Cupcakes with Pistachio Chocolate Buttercream

Ingredients

For the cupcakes:

1 cup a/p flour
½ tsp baking soda
1 tsp baking powder
½ cup cocoa powder
½ tsp salt
1 large egg
1 cup sugar
½ cup vegetable oil
½ cup milk
½ cup hot water
½ cup hazelnut spread

For the frosting:

2 sticks butter, softened
4 cups icing sugar, sifted
3-4 tbsp milk
3 tbsp cocoa powder
¼ cup pistachios, out of the shell

Instructions

Spray a muffin pan with cooking spray and preheat oven to 350 degrees F.
In a medium-sized bowl, whisk together dry ingredents: flour, baking soda and powder, cocoa powder and salt. Set aside.
In a large bowl, whisk together egg and sugar. Add vegetable oil and mix some more.
Alternating with the milk, add dry ingredients into wet ingredients, mixing thoroughly each time.
Once all the ingredients are well-combined, mix in hot water.
Scoop batter into sprayed muffin pan, filling each section about 2/3 of the way.
Bake for 15 to 17 minutes and allow to cool before decorating.
Once the cupcakes are cool, carve out the top portion of each cupcake, about ½ an inch in size and ½ an inch deep.
Fill each cupcake hole with about 1 tbsp of hazelnut spread.
To make the frosting:
Using an electric mixer, beat together all ingredients except for the pistachios.
Start on slow speed and gradually increase to high.
Once the ingredients are well-combined and form semi-stiff peaks, scoop in a piping bag with Wilton icing tip #1M attached.
Frost each cupcake.
Place pistachios in a plastic sandwich bag and crush into bits using the help of a rolling pin.
Sprinkle crushed pistachios on each cupcake.
Serve and enjoy!

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

Elizabeth Lampman

Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!