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Chocolate Hazelnut Cupcakes

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

Ingredients & Directions


  • 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
  • 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


Equipment Needed 
muffin pan muffin pan
 bowl bowl
 saucepan saucepan
 refrigerator refrigerator

For The Chocolate Cupcakes: Preheat oven to 350F line a muffin pan with muffin liners.


Mix flour, cocoa powder, coconut sugar, baking powder, baking soda, and salt. Set aside.


Mix oil, vanilla, eggs, egg yolk, and buttermilk in a sperate bowl. Pour in wet ingredients into dry. Mix until combined.


Pour in hot water into batter very very slowly. Mix until combined.


Fill muffin pan 2/3rds full. Bake for 19-20 minutes until a toothpick inserted comes out clean. Cool completely.


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.


Dip top of cupcakes in chocolate and roll into chopped hazelnuts.


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.


Heat in 15 second intervals until no white chocolate chip chunks remain.


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.


Frost the cupcake and top the chocolate hazelnut bars.

Recipe contributed by Stephaniessweettreats.