All my chocolate lovers, today I bring the most fantastic chocolate cupcake recipe that is paired with hazelnut flavor and is eggless!!
Sounds too good to be true, right? Trust me; it’s like heaven on earth!!
I love baking cupcakes. They are cute little cakes with everyone having their own piece with which they can enjoy easily. They are called mini cakes because they have a similar cake texture-like base, a frosting on top, and any garnish of your choice.
They take less time to complete, so it’s a win-win for all. Perfect for any gathering.
After a long time, I have brought a cupcake recipe for your guys, and I have enjoyed every bit of making it.
It’s the ultimate chocolate and hazelnut cupcake you will ever taste.
It has a soft eggless cupcake base whose center is filled with chocolate ganache. The top is frosted using smooth chocolate and hazelnut buttercream.
The best part is the garnish. This cupcake is dipped in melted chocolate from the top (frosting), and chopped hazelnut is sprinkled all over.
The snap from the chocolate coating, cut through the smooth chocolate frosting and soft chocolate cupcake, gives you a very unique tasting experience. I’m sure you must not have eaten a cupcake like this before.
Chocolate Hazelnut Cupcakes Video Tutorial
Why You’ll Love This Recipe?
- The Flavour: You will fall in love with chocolate all over again once you eat this cupcake. It has chocolate in every element, be it the cupcake or filling of the cupcake, frosting, and even the garnish. The hazelnut flavor in the frosting is pretty complimentary, and they go really well together.
- The Texture: Even though the cupcakes are eggless, they are still very soft and cakey. The frosting is buttery, smooth, and fluffy. And for the garnish, the chocolate coating, along with crushed hazelnuts, makes for a night ce crunch. You can imagine how a bite of this must taste – HEAVEN!!
- Crowd-Pleaser: I’m sure if you make this cupcake recipe for any of your gatherings, people will only talk about them. They are so unique and delicious that none would be able to resist it.
Important Ingredients Used In The Recipe
- Natural Cocoa Powder: Natural cocoa powder has been used to give the perfect chocolate flavor to cupcakes. It is the better option as it provides a nice chocolatey flavor without being too dark.
- Milk: Being an eggless cupcake, milk here provides an excellent richness to it. I recommend using full-fat milk for better taste.
- Baking Soda: The reaction between baking soda and apple cider vinegar in the batter helps us to get good aeration. This makes the cupcakes rise well and soft.
- Dark Chocolate: How can we not use dark chocolate in a chocolate cupcake recipe? I have used Belgian couverture chocolate 46.5% dark. The melted chocolate goes into the ganache, mixed in the frosting and the top coating as well.
- Hazelnut Paste: One of the secret ingredients for this recipe is hazelnut paste. Not Nutella, but pure hazelnut paste. It gives the most authentic hazelnut flavor, which is added to the cupcake base as well as in the frosting.
- Chopped hazelnuts: The cupcakes are each coated with crushed hazelnuts. This gives not only a good crunch but also a real taste of hazelnuts is achieved. Use good-quality hazelnuts.
How To Make Eggless Chocolate Hazelnut Cupcakes
Preparation: We will be making four elements for the entire dessert. Collect and weigh all the ingredients needed for each component separately. Preheat the oven to 180°C (OTG mode: upper rod + lower rod + fan). Line a cupcake tray of 6 cavities with cupcake liners.
Method for Cupcakes
Sieve Dry Ingredients: In a bowl, sieve all dry ingredients – flour, sugar, cocoa powder, baking soda, and salt. Give this a quick stir.
Wet Ingredients: In a separate bowl, take the milk and add apple cider vinegar to it. Stir this and add the rest of the wet ingredients – oil and vanilla essence. Mix it well.
Make Batter: Now add the dry ingredients to the wet ingredients in batches. Use a spatula to mix by using the cut-and-fold method. Ensure that no lumps are left in the batter.
Add Hazelnut Paste: In the end, add the hazelnut paste and give the batter one last mix.
Bake: Transfer the batter equally to the prepared cupcake tray. You can pipe the batter for easy pouring. Fill the cupcake liners halfway only. Bake them at 180°C (OTG mode: lower rod only) for 15-18 minutes or until a toothpick comes out clean when inserted in the center.
Cool: Once the cupcakes are done, let them cool down before starting with assembly.
Method For Ganache
Melt Chocolate: Take Chopped dark couverture chocolate in a bowl and melt it using a microwave. Heat it in 20-second blasts and stir in between so the chocolate doesn’t burn.
Warm Cream: in a bother bowl, take fresh cream and microwave it to warm it. Do not boil it.
Make Ganache: Add the warm cream to melted chocolate and mix it well to form a smooth ganache.
Method For Frosting
Beat Butter: Start by beating softened Unsalted butter in a mixing bowl using an electric hand beater. Whip it till the butter becomes pale, light, and fluffy.
Add Icing Sugar: Sieve the icing sugar and add it into the beaten butter in batches. Continue mixing till all the sugar gets incorporated.
Add Hazelnut Paste and Chocolate: Next, add melted couverture chocolate and gm hazelnut paste into the frosting. Whip it so that both of them get mixed well.
Add Salt: Finally, add salt and give the frosting one last mix.
Method For Assembly
Core the Cupcakes: Once the cupcakes have cooled down, use an apple corer to make a hole in the center of each cupcake. This will act as a cavity for the ganache filling.
Fill The Cupcakes: Transfer the ganache to a piping bag and fill the cavities made in cupcakes. Pour the ganache up till the top surface.
Pipe Frosting: Full a piping bag fitted with a round nozzle with chocolate frosting. Pipe a huge blob of frosting on each cupcake. The frosting will look like a fluff cloud.
Freeze: Once all the cupcakes have been frosted, keep them in the freezer for 15 minutes so that the frosting can become hard.
Dip In Chocolate: Remove the cupcakes from the freezer and dip each cupcake in the melted chocolate upside down. That means the frosting will get coated in the melted chocolate.
Garnish: Carefully coat the entire chocolate part with chopped hazelnuts. Roll the top gently so that the frosting does not flatten out.
Chef’s Tips For The Recipe
Tip For Batter.
When filling the liners with cupcake batter, you can use a piping bag, which makes it easier to transfer the batter. Always fill the liners till mid-way. Filling the liners more will make the batter ooze out of the tray.
Freeze Frosted Cupcakes.
Keeping the frosted cupcakes in the freezer is important for the garnish part. If the frosting is not set hard, we won’t be able to dip it into the melted chocolate as it would fall off or change its shape.
How To Store Eggless Chocolate Hazelnut Cupcakes
Complete assembled cupcakes must be stored in an airtight box in the refrigerator. They must be consumed within three days.
You can store cupcakes without frosting in the fridge by cling-wrapping them. They can stay good for a week. If stored in the freezer, they can be used for a month.
The frosting also can be stored separately in the refrigerator for a week or in the freezer for a month.
More Easy Recipes
Do you like more delicious eggless dessert recipes? Then try these out:
Frequently Asked Questions
I wouldn’t recommend that for this recipe. Dutch-processed cocoa powder is alkalized, making it non-acidic. It absorbs more moisture which may require to tweak the recipe a bit.
Yes, you may use dark compound chocolate in any or all elements where melted chocolate has been used. Remember, this will alter the final taste of the product.
Yes, you can make each element ahead of time and store them separately as guided. Assemble the cupcakes as per your requirement.
Hazelnut paste is in pure form, whereas Nutella has many other elements in it. For the best and most authentic flavor, use paste only. You can even make your own paste by grinding hazelnuts until they become a fine paste.
- 30 g Hazelnut paste
- 60 g All-purpose flour
- 60 g Castor sugar
- 35 g Oil
- 65 g Milk
- 13 g Natural cocoa powder
- 1/8th tsp + pinch Baking soda
- ¼+1/8 tsp Salt
- 1/8th tsp Apple cider vinegar
- ½ tsp Vanilla essence
For Ganache Filling
- 50 g Dark coverture
- 25 g Fresh cream
- 150 g Unsalted butter
- 50 g Icing sugar
- 30 g Melted dark coverture
- 20 g Hazelnut paste
- A pinch of Salt
- Melted dark couverture chocolate
- Chopped hazelnuts
Method for Cupcakes
- In a bowl, sieve and mix all the dry ingredients, i.e., flour, sugar, natural cocoa powder, baking soda & salt.
- Mix milk and apple cider vinegar in another bowl, followed by oil and vanilla essence. Mix all these wet ingredients.
- Add the sifted dry ingredients to the liquid ingredients and fold using the cut-and-fold method with the help of a spatula.
- Lastly, add the hazelnut paste and give it a final mix.
- Transfer the batter to the prepared cupcake tray. Fill the liners to half level to avoid overspill during baking.
- Bake the cupcakes at 180°C (OTG mode: lower rod only) for 15 to 18 minutes or until a toothpick comes out clean when inserted in the center.
Method for Ganache Filling
- Microwave chopped chocolate in a bowl until it melts. Heat the chocolate in intervals to avoid burning.
- In another bowl, heat cream. Do not boil it.
- Mix the two until you get a smooth and glossy ganache.
Method for Frosting
- In a bowl, beat unsalted butter using an electric hand beater till it gets light and fluffy.
- Sift and add the icing sugar in batches and continue beating.
- Fold in the melted dark couverture chocolate along with hazelnut paste.
- Mix till everything is thoroughly combined.
Method for Assembly
- With the help of an apple corer, make cavities in the center of the cooled cupcake.
- Fill the cavity of each cupcake with chocolate ganache.
- Transfer the buttercream to a piping bag with a round nozzle. Pipe a giant single buttercream dollop/blob on top of the cupcakes.
- Freeze the cupcake for 15 minutes so the frosting sets and gets stiff.
- Dip these cupcakes upside down in melted chocolate, meaning the entire frosting gets coated in chocolate. Then gently roll it in chopped hazelnuts for completion.
- Prep Time: 50 to 60 minutes
- Assembly Time: 15 to 20 minutes
- Cook Time: 15 to 20 minutes