Chocolate Hazelnut Cupcakes

Name: Chocolate Hazelnut Cupcakes
Ingredients: 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 salt; 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; 1 cup LILY'S Semi-Sweet Style Baking Chips; 3⁄4 cup heavy cream; 1⁄2 cup chopped hazelnut; 2 cups LILY'S White Chocolate Style Baking Chips; 2⁄3 cup heavy whipping cream; LILY'S 40% Milk Chocolate Style Hazelnut Bar

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

Ingredients & Directions

Ingredients

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

salt
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

Directions

Equipment Needed 

muffin pan

bowl

saucepan

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.