Cupcake with Hazelnut and Chocolate Cream
The beloved and delicious hazelnut and chocolate cream cupcakes are delightful.
Reviewed by Editorial Team of Kiwilimón
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6 comentarios
Ingredients
12
Servings
- 125 grams butter, at room temperature
- 145 grams sugar
- 120 grams flour
- 2 1/2 tablespoons cocoa powder
- 1 1/2 teaspoons yeast
- 1 teaspoon vanilla essence
- 2 eggs, medium
- 65 milliliters cow's milk
- hazelnut chocolate cream, for decorating
- chocolates, hazelnut for decorating
Preparation
45 mins
0 mins
Low
- Preheat the oven to 180°C and prepare the cupcake tray with liners.
- Sift the flour, cocoa, and baking powder and set aside.
- In the stand mixer with the paddle attachment, beat the butter with the sugar, once the ingredients are combined, add the eggs one by one.
- Mix the milk with the vanilla and set aside.
- Add part of the flour mixture to the butter and half of the milk with the vanilla and mix on low speed, then add another part of the flour and the rest of the milk while continuing to mix, and finally add the rest of the flour, mixing just a little more to fully incorporate everything.
- Fill the liners with the batter up to 2/3 full and bake at 180°C for 25 minutes, insert a toothpick to check if they are ready.
- Remove from the oven and let cool for 3 minutes, take them out of the tray and let them cool completely on a rack.
- Once the cupcakes are cool, we decorate with hazelnut cream using a piping bag and add those delicious hazelnut chocolates to decorate our cupcakes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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