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Hazelnut Cupcakes with Hazelnut-Chocolate Frosting

Pavani
Prep Time 30 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 12 cupcakes

Ingredients
  

  • cups All purpose Flour
  • 2 tbsp Cornstarch
  • ¾ tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • 1 cup Soy Milk
  • 1 tsp Apple cider Vinegar
  • 1/3 cup Canola Oil
  • ¾ cup Sugar
  • 1 tsp Vanilla extract
  • 1 tsp Cinnamon Ground
  • ½ tsp Nutmeg Ground
  • ¾ cup Hazelnuts - toasted and skin removed

Hazelnut-Chocolate Frosting:

  • ¾ cup Chocolate Semisweet Chips
  • ¼ cup Butter
  • 2 tbsps Nutella hazelnut cocoa or other spread with
  • tbsps Whipping Cream (heavy cream)

Instructions
 

  • Preheat oven to 350°F and line muffin pan with cupcake liners.
  • Whisk soy milk and vinegar in a measuring cup and set aside for a few minutes to curdle.
  • Beat together the soy milk mixture, oil, sugar, vanilla in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, salt, ground cinnamon and nutmeg and mix until no big lumps remain.
  • Stir in the chopped hazelnuts.
  • Fill cupcake liners 2/3rds of the way full and bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
  • Transfer to a cooling rack and let them cool completely before frosting.
  • To make the frosting: In a small saucepan, combine all the ingredients and heat over low heat, about 10~15 minutes, stirring occasionally, until chips are melted and mixture is smooth.
  • Cool until the frosting thickens. To speed up the cooling process, refrigerate the mixture for 20 minutes, stirring occasionally until thickened.
  • Once the cupcakes are cooled completely, frost the cupcakes. Sprinkle with chopped hazelnuts.

Notes

Sending these over to Valli's 'Cooking from Cookbook Challenge'.
Update December 2013: Sending these cupcakes over to Valli's Cake Mela.