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–+ servings
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
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Prep Time 30 minutes
Cook Time 20 minutes
Resting time 1 hour
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 24 Cupcakes
Calories 362 kcal

Equipment

  • 1 Stand Mixer or hand mixer (note - this recipe may also be stirred by hand)
  • 1 Food Scale optional for more accurate measurements
  • 1 Bowls, measuring cups and spoons
  • Cupcake Pans (makes 24 cupcakes)
  • 24 Cupcake Liners
  • silicone baking mat or buttered baking pan
  • Heavy Duty Saucepan
  • Apple corer or knife to dig out center of cupcake

Ingredients
 
 

Hazelnut Praline

  • 1 Cup Hazelnuts roasted
  • ⅓ Cup Granulated Sugar
  • 2 Tablespoons Water

Chocolate Cupcakes

  • ¾ Cup Cocoa Powder
  • 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
  • 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

  • Prepare a sheet pan by lining with parchment paper or a silicone baking mat. Alternatively, lightly grease the pan with butter.
  • If using whole hazelnuts, chop into smaller pieces (approximately 5 pieces for hazelnut).
    1 Cup Hazelnuts
  • In a heavy-duty saucepan over medium heat, combine water and granulated sugar.
    2 Tablespoons Water, 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 prepared sheet pan. Let cool completely.
  • Chop the praline into small pieces and set it aside. You’ll use it later to fill and top the cupcakes.

Cupcakes

  • Preheat oven to 350℉ (180℃)
  • Line 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.
    ¾ Cup Cocoa Powder, 2 Cups All Purpose Flour, 2 Cups Granulated Sugar, 2 Tablespoons Corn Starch, 1 teaspoon Salt, 2 teaspoons Baking Powder, ½ teaspoon Baking Soda
  • Add oil and eggs. Mix until combined.
    ¾ Cup Vegetable or Canola Oil, 4 Large Eggs
  • Slowly pour brewed coffee into bowl while continuing to mix, scraping the bowl occasionally. The batter should be smooth.
    1 ¼ Cup Brewed Coffee
  • 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.
    12 Ounces Bittersweet Chocolate, chopped into chunks
  • Combine cream and corn syrup and bring to a low boil.
    1 Cup Heavy Cream, ¼ Cup Light Corn Syrup
  • Pour cream/corn syrup over chocolate.
  • Let stand 2 – 3 minutes, then whisk until smooth.
  • Add softened butter and stir until smooth.
    6 Tablespoons Unsalted Butter, room temperature
  • Allow the icing to sit at room temperature and cool until it is firm enough to spread or pipe (approximately ½ hour).

Cupcake Assembly

  • Using an apple corer, press down into the center of each cupcake about two-thirds of the way. Twist gently, then lift to remove the core.
  • 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.
    ½ Cup Caramel Sauce, store bought or homemade
  • 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, filled cupcakes, hazelnut cupcakes
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