Mini Chocolate Cupcakes With Chocolate Hazelnut Frosting

These are the most tender cupcakes that I have ever tried. When we had my sister’s bridal shower, we had a pretty large collection of different sweets, but these are the cute little cakes that I kept sneaking into my mouth. I just couldn’t get enough of them. As I have told you before, my sister, Elina, is the Cupcake Queen. She finds the best recipes and is so creative by coming up with many different combinations of flavors.

These are mini cupcakes, so they are a perfect mouthful. Personally, I like mini cupcakes, because if I eat one of the regular sized cupcakes, that’s the same as a large slice of cake. I can barely finish one. Whenever I can, I like to make the mini cupcakes. You can certainly use this recipe to bake regular sized cupcakes, just bake it longer. The cupcake itself is so tender, soft and chocolaty. It’s a recipe from Paula Deen. I added a bit of chocolate liquer, which I sneak in to any chocolate baking that I do, just because it taste SO GOOD. It really intensifies the chocolate flavor.

The frosting is cream cheese baked, with chocolate hazelnut spread, Nutella. Nutella makes everything taste better! Of course, I had to put in more chocolate liqueur into the frosting:). I also added some whipped cream, creating a fluffy, souffle-like texture. Cupcakes are so quick to make, and don’t take too much effort to decorate either. Not only does this frosting look pretty, it actually tastes good too. (I am not a fan of buttercream.)

Let’s get baking:).

Preheat the oven to 350 degrees and place the cupcake liners in the cupcake pans.

Combine all the dry ingredients – flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl. Mix using the whisk attachment, or a hand mixer. Add the liquid ingredients – coffee, oil, eggs, vanilla and chocolate liqueur and mix to combine. Fill the cupcake cups about 2/3 full. Use a Tablespoon measuring spoon, it works perfectly. (Another cupcake trick I slyly spied from Elina). Bake 10-12 minutes. Cool. Meanwhile, make the frosting. Using a standing mixer with the paddle attachment, mix the cream cheese and condensed milk until creamy and combined. Add the nutella, chocolate liqueur (optional) and vanilla. Mix to combine. (Give the frosting a taste. If you want a more chocolaty taste, add more Nutella or some melted chocolate.) In a chilled bowl and whisk attachment (I stick mine in the freezer before I start making the cupcakes) whip up the heavy cream until peaks form. Gently fold into the rest of the frosting. Chill the frosting in the refrigerator for at least half an hour, so it firms up. Pipe the frosting onto the cupcakes.

Signature

Related posts:

Mini Chocolate Cupcakes With Chocolate Hazelnut Frosting

IMG_3984 (550x367)

By olgak7 Published: August 8, 2012

  • Yield: 48 mini cupcakes
  • Prep: 10-15 mins
  • Cook: 25-35 mins
  • Ready In: 35 mins

These are the most tender cupcakes that I have ever tried. When we had my sister's bridal shower, we had a pretty large collection of …

Ingredients

Instructions

  1. Preheat the oven to 350 degrees and place the cupcake liners in the cupcake pans.
  2. Combine all the dry ingredients - flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl. Mix using the whisk attachment, or a hand mixer.
  3. Add the liquid ingredients - coffee, oil, eggs, vanilla and chocolate liqueur and mix to combine.
  4. Fill the cupcake cups about 2/3 full. Bake 10-12 minutes. Cool.
  5. FOR THE FROSTING: Using a standing mixer with the paddle attachment, mix the cream cheese and condensed milk until creamy and combined.
  6. Add the nutella, chocolate liqueur (optional) and vanilla. Mix to combine.
  7. In a chilled bowl and whisk attachment (I stick mine in the freezer before I start making the cupcakes) whip up the heavy cream until peaks form. Gently fold into the rest of the frosting. Chill the frosting in the refrigerator for at least half an hour, so it firms up.
  8. Pipe the frosting onto the cupcakes.

Comments

  1. Natasha says

    These look delicious!!!!! I will definitely make these cupcakes for my daughters 3rd birthday next Friday!!!!!!
    I love your blog, Olga!!!! So many great recipes!!!! Keep up the good work:) God bless!

  2. Natasha says

    Can’t wait to try it. By the way, do you also have the recipe for the lemon frosting cupcakes your sister made?

      • says

        Hi, I’m new too all this baking extravaganza. I mixed the milk & cream cheese, but I don’t have a paddle attachment. My base is clumpy…would it be alright to use a regular electric mixer with standard attachments?? Please help!

        • says

          Yes, Angel, you can use a regular hand mixer. Was your cream cheese softened at room temperature? That is very important. If you start with cold cream cheese, you will not be able to make it smooth, no matter how long you mix.

  3. Milana says

    These are by far the most delicious chocolate cupcakes ever! Loved everything about them. Thank you for posting this!

  4. Lanchick says

    Hi Olga! These look so delish!! In wondering where I can find the chocolate liqueur? And the vanilla you use is that in liquid form or powdery like the European stores carry? Thx

    • says

      Hi Lanchik!
      You can find chocolate liqueur in any liquor store. It’s optional, but totally worth it. The flavor is amazing! I always use liquid vanilla, but you can use the powdered too.

  5. lena b says

    Hi Olga, I made these but cream is too thin and runny, how can I thicken it up? Is it was in the refer for more than an hour… otherwise they are really good.

    • says

      Lena,
      The frosting will be thinner than buttercream, but it should still be firm enough to pipe onto the cupcakes. You can thicken it up with more cream cheese or butter. Make sure it’s at room temperature and cream it separately before folding it into the rest of the frosting.

  6. Dina says

    You should try making the frosting with cream cheese and nutella only, and you can add rum or liquor. It’s awesome for cupcakes.

  7. says

    I love how you use coffee for the cupcake batter, since the flavor gets very intense. I’m curious to try this frosting, I’me made mini cheesecake cups with similar ingredients.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>