Drunken Hazelnut Nutella Cupcakes

Alcohol, check. Nutella, check.  The only 2 things that matter in life are in this cupcake. I may or may not have cleaned the empty Nutella container with a spoon. Whatever, eff off.  Apologies for my less than spectacular photos, I might have been drunk.

Drunken Hazelnut Cupcake

  • 125g Unsalted Butter, diced
  • 3/4 cup (185ml) Water
  • 1 cup Sugar
  • 1 tsp Instant Coffee Powder
  • 100g Dark Chocolate, chopped (use the good stuff if you can)
  • 1 cup (75g) Plain Flour
  • 1/2 tsp baking soda
  • 1/2 cup (40g) Cocoa Powder
  •  1 egg, lightly whisked
  • 3 tbsp Frangelico
  • 1 cup crushed hazelnuts (plus 2 tbsp flour, & some for garnish)
  1. Preheat oven to 350. Line a 12-cupcake pan with cupcake papers.
  2. Combine butter, water, sugar, coffee powder and chocolate in a small saucepan over low heat. Cook, stirring for 3-4 minutes or until the butter and chocolate melt and mixture is smooth. Remove from heat and set aside for 10 minutes to cool slightly.
  3. Sift combined flours and cocoa powder over the chocolate mixture.  Stir until just combined. Add the egg and stir to combined. Add the Frangelico (feel free to add more…)
  4. Todd hazelnuts in flour, and then gently fold into batter.
  5. Half fill each cupcake pan with batter.
  6. Bake in oven for 30 minutes approximately, or until cooked through. Transfer to a wire rack to cool.

Nutella Frosting

  • 1 small jar Nutella
  • 1 80z package of cream cheese
  • 3 tbsp unsalted butter
  • 6-7 cups powdered sugar

Mix Nutella, cream cheese and butter together until light and fluffy.  Slowly beat in powdered sugar until desired consistency is reached.