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Home » My Latest Recipes

Chocolate Hazelnut Filled Cupcake Recipe

May 26, 2022 · 1 Comment

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Have you ever eaten a Ferrero Rocher? If so, you know the combination of toasted hazelnuts and chocolate is a crowd-pleaser. This Hazelnut Filled Cupcake recipe contains those complementary ingredients and throws in a bit of caramel sauce for added gooeyness!

hazelnut cupcakes for dessertswithstephanie.com

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Jump to:
  • Why you will love this recipe
  • Making the Hazelnut Praline
  • Assemble cupcakes
  • Cupcake storage
  • FAQs
  • 📋 Recipe

Why you will love this recipe

Filled cupcakes offer an unexpected surprise when bitten into. Additionally, filling cupcakes adds to the texture of what could otherwise be a boring cupcake. Crunchy hazelnuts, soft caramel and fudgy icing have made this cupcake recipe a best seller in my bakery.

The fudge icing which tops these cupcakes is a great recipe to add to your dessert repertoire. I use this recipe daily in the bakery for icing and filling cakes. My customers love this icing as it is not too sweet – nor is it bitter. A plus for me is it is easy to work with and pipes beautifully. Check out our video on how to make this icing.

plate of hazelnuts

Making the Hazelnut Praline

  • If using whole hazelnuts, chop into smaller pieces (chop into approximately 5 pieces per hazelnut).
  • In a heavy-bottomed saucepan over medium heat, combine the 2 tablespoons water and 66 grams (⅓ cup) granulated sugar.
  • Stirring constantly, cook the water/sugar mixture until it starts to boil and begins to turn an amber color
  • Immediately remove from the heat once the mixture turns amber and stir in the hazelnuts.
  • Very carefully pour the praline mixture onto a parchment lined baking sheet or Silpat - the mixture is extremely hot so please use caution and don't let the little ones do this. Let the praline cool completely.
  • Chop the praline into small pieces and set aside for filling and topping the cupcakes.
how to make praline
Boiling Sugar
amber sugar for praline
Amber Color

Assemble cupcakes

This is the fun part of making these cupcakes. Just follow these simple steps:

  • Place an apple corer in the middle of each cupcake, press down about halfway into the cupcake, twist and remove the core of the cupcake. You may also use a paring knife or small spoon and scoop out the middle.
  • Fill the hollowed center of the cupcake halfway with caramel sauce (use a spoon or piping bag). Place chopped hazelnut praline in the hole to finish filling the center.
  • Spread the fudge frosting over the cupcake or pipe onto the cupcake using a piping tip of your choice. Sprinkle each cupcake generously with the remainder of the chopped hazelnut praline.
four finished hazelnut cupcakes on a platter

Cupcake storage

Place cupcakes in an airtight container and store at room temperature for up to 2 days.

FAQs

How to put filling in a cupcake?

Place an apple corer in the middle of each cupcake, press down about halfway into the cupcake, twist and remove the core of the cupcake. Or use a paring knife or small spoon and scoop out the middle. Place the cupcake filling into the hole making sure the filling reaches the bottom.cupcake with holes filled with hazelnuts and caramel

I hope you enjoy these hazelnut filled cupcakes as much as my family and friends do!

📋 Recipe

Nut Filled Cupcakes

Chocolate Hazelnut Praline Cupcakes Recipe

These rich chocolate cupcakes are filled with caramel and candied hazelnuts and topped off with a fudgy icing.
5 from 25 votes
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 20 minutes mins
Resting time 1 hour hr
Total Time 1 hour hr 50 minutes mins
Course Dessert
Cuisine American
Servings 24 Cupcakes
Calories 362 kcal

Equipment

  • Hand Mixer or optional
  • 1 Stand Mixer optional
  • 1 Food Scale optional
  • 1 Bowls, measuring cups and spoons
  • Cupcake Pans (makes 18 cupcakes)
  • Cupcake Liners
  • Silpat or buttered cookie pan

Ingredients
 
 

Hazelnut Praline

  • 1 Cup Hazelnuts, roasted and chopped into pieces
  • ⅓ Cup Granulated Sugar
  • 2 Tablespoons Water

Chocolate Cupcakes

  • ¾ Cup Cocoa Powder Use a combination of dark cocoa powder and regular cocoa powder for a richer chocolate taste and appearance.
  • 2 Cups All Purpose Flour
  • 2 Cups Granulated Sugar
  • 2 Tablespoons Corn Starch
  • 1 teaspoon Salt
  • 2 teaspoons Baking Powder
  • ½ teaspoon Baking Soda
  • ¾ Cup Vegetable or Canola Oil (6 fluid ounces)
  • 4 Large Eggs Room temperature
  • 1 ¼ Cup Brewed Coffee May substitute water

Fudge Icing

  • 1 Cup Heavy Cream
  • ¼ Cup Light Corn Syrup
  • 12 Ounces Bittersweet Chocolate, chopped into chunks
  • 6 Tablespoons Unsalted Butter, room temperature

Caramel

  • ½ Cup Caramel Sauce, store bought or homemade Store bought or homemade

Instructions
 

Hazelnut Praline

  • If using whole hazelnuts, chop into smaller pieces (approximately 5 pieces for hazelnut).
  • In a heavy saucepan over medium heat, combine the 2 tablespoons water and 66 grams (⅓ cup) granulated sugar.
  • Stirring constantly, cook the water/sugar mixture until it starts to boil and begins to turn an amber color
  • Immediately remove from the heat once the mixture turns an amber color and carefully stir in the hazelnuts.
  • Very carefully pour the praline mixture onto a parchment lined baking sheet or Silpat. Let cool completely.
  • Chop the praline into small pieces and set aside for filling and topping the cupcakes.

Cupcakes

  • Preheat oven to 350℉.
  • Line the cupcake pans with liners.
  • Combine flour, cocoa powder, sugar, cornstarch, salt, baking powder and baking soda in the bowl of a stand mixer. If mixing by hand or with a hand mixer, combine ingredients in a large mixing bowl.
  • Add oil and eggs. Mix until combined.
  • Slowly pour brewed coffee into bowl while continuing to mix, scraping the bowl occasionally. The batter should be smooth.
  • Scoop batter into the cupcake liners until ⅔ full.
  • Bake for 22 - 25 minutes, or until cupcakes are fully risen and a toothpick inserted in the center of the cupcakes comes out clean.
  • Place cupcakes on a rack and allow to cool completely before filling and icing.

Fudge Icing

  • Place the chocolate in a bowl.
  • Combine cream and corn syrup and bring to a boil.
  • Pour cream/corn syrup over chocolate.
  • Let stand 2 – 3 minutes, then whisk until smooth.
  • Add softened butter and stir until smooth.
  • Allow the icing to sit at room temperature and cool until it is firm enough to spread or pipe.

Cupcake Assembly

  • Place an apple corer in the middle of each cupcake, press down about halfway into the cupcake, twist and remove the core of the cupcake.
  • Fill the hollowed center of the cupcake halfway with caramel sauce (use a spoon or piping bag). Place chopped hazelnut praline in the hole to finish filling the center.
  • Spread fudge frosting over the cupcake or pipe onto the cupcake using a piping tip of your choice. Sprinkle each cupcake generously with the remainder of the chopped hazelnut praline.

Nutrition

Calories: 362kcalCarbohydrates: 45gProtein: 3gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 19mgSodium: 200mgPotassium: 146mgFiber: 2gSugar: 34gVitamin A: 239IUVitamin C: 0.4mgCalcium: 51mgIron: 1mg
Keyword chocolate cupcakes, easy cupcakes, filled cupcakes, fudge icing, hazelnut cupcakes
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Connie says

    July 01, 2023 at 11:17 am

    5 stars
    Chocolate.. Hazelnut, Praline? OMG Brilliant! Love this cupcake.

    Reply
5 from 25 votes (25 ratings without comment)

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Welcome to Desserts With Stephanie. I hope you enjoy your visit. All the recipes and techniques I discuss on this site have been fully tested in my bakery for more than 15 years. Let's have some fun in the kitchen and put a smile on someone's face with a little sweetness.

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