Chocolate Hazelnut Cupcakes

Topped with sweet, white chocolate style frosting and hazelnuts, they are the perfect sweet treat!

Ingredients & Directions

Ingredients

• For The Cupcake:

  • 1 cup all purpose flour
  • 1⁄2 cup unsweetened cocoa powder
  • 1 cup coconut sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1⁄4 tsp salt
  • 1⁄3 cup olive oil
  • 2 tsps pure vanilla extract
  • 2 large eggs + 1 egg yolk room temperature
  • 1⁄2 cup buttermilk room temperature
  • 1⁄2 cup hot water

• Chocolate Ganache:

  • 1 cup LILY'S Semi-Sweet Style Baking Chips
  • 3⁄4 cup heavy cream
  • 1⁄2 cup chopped hazelnut

• White Chocolate Style Frosting:

  • 2 cups LILY'S White Chocolate Style Baking Chips
  • 2⁄3 cup heavy whipping cream
  • LILY'S 40% Milk Chocolate Style Hazelnut Bar

Directions

Equipment Needed
muffin pan
bowl
saucepan
refrigerator

1. For The Chocolate Cupcakes: Preheat oven to 350F line a muffin pan with muffin liners.
2. Mix flour, cocoa powder, coconut sugar, baking powder, baking soda, and salt. Set aside.
3. Mix oil, vanilla, eggs, egg yolk, and buttermilk in a separate bowl. Pour in wet ingredients into dry. Mix until combined.
4. Pour in hot water into batter very very slowly. Mix until combined.
5. Fill muffin pan 2/3rds full. Bake for 19-20 minutes until a toothpick inserted comes out clean. Cool completely.
6. Chocolate Ganache: Pour chocolate chips in bowl. Heat heavy cream over medium heat in saucepan. Pour hot cream over chocolate chips. Let sit for 1 minutes and 30 seconds. Stir.
7. Dip top of cupcakes in chocolate and roll into chopped hazelnuts.
8. White Chocolate Style Frosting: Pour white chocolate chips in large bowl. Heat heavy cream over medium heat. Pour hot cream over chips. Let it sit for 1 minutes and 30 seconds. Then, stir.
9. Heat in 15 second intervals until no white chocolate chip chunks remain.
10. Separate into 2 bowls. Chill for 45 minutes to 1 hour. Stir every 15 minutes. Chill until frosting like consistency. It should be thick enough to pipe and hold shape. If it is too soft, chill for 15 more minutes.
11. Frost the cupcake and top the chocolate hazelnut bars.

Recipe contributed by Stephaniessweettreats.