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 ⅔ 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.

Mini Chocolate Cupcakes With Chocolate Hazelnut Frosting

Olga Klyuchits

These mini chocolate cupcakes are irresistibly tender and packed with rich, chocolaty goodness. With a dreamy cream cheese and Nutella frosting, they’re a perfect treat for any occasion.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 48 mini cupcakes

Ingredients

  

• 2 ¼ cups flour
• 1 ¾ cups sugar
• ¾ cup cocoa powder
• 1 ½ teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup brewed coffee or use instant coffee dissolved in water
• 1 teaspoon vanilla
• 1 cup oil
• 3 eggs
• ½ Tablespoon chocolate liquer optional
• 2 8 oz each packages cream cheese, softened
• 1 can condensed milk
• ⅔ cups Nutella
• 2 teaspoons chocolate liquer optional
• ¾ cup heavy cream chilled

Instructions

 

• 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 ⅔ full. Bake 10-12 minutes. Cool.
• FOR 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.
• 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.