Some people have a sweet tooth; I’ve said it before and I’ll say it again- I have a chocolate tooth. If it’s dark and rich and chocolatey, I want it to get up close and personal with my taste buds. As for this recipe, there’s a subtle hazelnuttiness to it that elevates it from simply chocolately goodness. the jury is still out on whether these are actually muffins or cupcakes. I’m veering toward cupcakes.
As for the pictures that don’t do the taste justice, do you ever make a recipe that comes out so delicious that it’s actually polished off before you get a chance to serve it? Or did you ever bake something so yum that it disappeared before you got a chance to even frost it? Yeah. That’s what happened here. I was testing out a recipe and every time I baked these yumtastic chocolatey hazelnutty cupcakes they disappeared before they fully cooled. And that’s pretty much why you don’t have a fancy photo. They were gone, gone, gone before I could frost *or* get a shot of them. I’d planned on frosting them with a Nutella based frosting. I also made one version where I scooped out the center with a melonballer and replaced with a dollop of Nutella.
Yes. These are sinful, but in an “I’m almost sure these are healthy on some level,” sort of way.
I’m so sorry for being MIA for the past few months. What can I tell you? I’ve been working on a mountain of new projects and neglected this sweet little blog. That doesn’t mean I haven’t been cooking and baking and thinking of you lovely folks.
Till we beet again,
- 1 1/4 cup blanched almond flour
- 3/4 cup hazelnut flour
- 1/4 cup cacao powder
- 1 cup maple syrup
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 2 large eggs
- 1 teaspoon hazelnut extract
- 1 teaspoon vanilla extract
- 1/4 cup chopped hazelnuts
- Preheat oven to 350 degrees (300 if you have a convection oven) or experiment with the temperatures that work best for you
- Use cupcake papers or spray tin with no stick spray or grease with your favorite light oil or cooking spray
- In a large bowl- beat the eggs til frothy and then fold in the maple syrup and extracts,
In a separate bowl, combine all dry ingredients. Create a well in the center and then stir the wet ingredients into the dry until combined. Lumps are fine since sometimes the nut flours can get clumpy.
- Optional: Add in chocolate chips to the dry ingredients before combining.
Pour batter into a pan or cupcake papers.
- You can either top each one with the chopped hazelnuts or sprinkle on top and then swirl in with a spatula. I prefer these closer to the top level of the cupcakes or cake. If you’re planning not to frost, then it’s always prettier when you can see them.
If you decide to make a loaf or square cake, you should bake for about 40 minutes. For cupcakes about 25 minutes at 300-350 should do it. For muffins, go for about 30 minutes at 375-400, but keeping checking for both doneness and that the top doesn’t start to burn.
One more tip: I cooled these on the actual oven racks so that a great crispy top crust formed. That works much better for unfrosted cupcakes but not as well for
And a final tip: Toasting the hazelnuts gives them, well, even more of a nutty richness. Totally optional though since baking them will also release some of the flavor.
Did you make these chocolate hazelnut cupcakes? Hashtag it #EvolvedFoodie and share on social media or below if you’re so inclined. I love to see your delicious dishes!
Want to talk about cupcakes that might or might not be muffins or anything else food related? Use the handy-dandy contact form below to start a conversation: