Chocolate Cupcakes Filled with Hazelnut Praline and Topped with Fudge Icing
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!
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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.
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 fill 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.
FAQs
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.
I hope you enjoy these hazelnut filled cupcakes as much as my family and friends do!
Chocolate Hazelnut Praline Cupcakes
Equipment
- Hand Mixer or optional
- 1 Stand Mixer optional
- 1 Food Scale optional
- 1 Liquid Measure Cups
- Cupcake Pans (makes 18 cupcakes)
- Cupcake Liners
- Silpat or buttered cookie pan
Ingredients
Hazelnut Praline
- 1 Cup Hazelnuts, roasted and chopped into pieces
- 66 Grams Granulated Sugar (⅓ Cup)
- 2 Tbsp Water
Chocolate Cupcakes
- 75 Grams Cocoa Powder (3/4 cup) Use a combination of dark cocoa powder and regular cocoa powder for a richer chocolate taste and appearance.
- 260 Grams All Purpose Flour (2 cups) (2 cups)
- 400 Grams Granulated Sugar (2 cups)
- 2 TBSP Corn Starch
- 1 tsp Salt
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 3/4 Cup Vegetable or Canola Oil (6 fluid ounces)
- 4 Large Eggs Room temperature
- 1 1/4 Cup Brewed Coffee (10 fluid ounces) May substitute water
Fudge Icing
- 8 Fluid Ounces Heavy Cream (1 cup)
- 2 Fluid Ounces Light Corn Syrup (¼ cup)
- 350 Grams Bittersweet Chocolate, chopped into chunks (12 ounces)
- 85 Grams Unsalted Butter, room temperature (6 Tbsp / ¾ stick)
Caramel
- 4 Fluid Ounces Caramel Sauce, store bought or homemade (½ cup)
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, 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 and mix until combined.
- Slowly pour brewed coffee into bowl while continuing to mix, scraping the bowl occasionally. The batter should be smooth.
- Divide the batter between the two prepared cake pans.
- 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 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.
Jackie