Chocolate Hazelnut Cupcakes Recipe

  • Prep Time

    10 to 15 minutes

  • Cook Time

    50 to 60 minutes

  • Serves


  • Calories


  • Nutrition Facts     estimate only



  • 1/2 cup fairlife chocolate 2% reduced-fat ultra-filtered milk
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened Dutch process cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher or sea salt
  • 2/3 cup granulated sugar
  • 6 tablespoons unsalted butter, softened
  • 1/2 teaspoon pure vanilla extract
  • 2 large eggs
  • 1/2 cup hazelnuts
  • 2 ounces semisweet chocolate, finely chopped
  • 1/4 cup heavy cream
  • 1 tablespoon light corn syrup
  • Special equipment: standard 12-cup muffin tin; cupcake liners


  • Step 1

    For Cupcakes: Preheat oven to 350ºF with rack in middle. Line a 12-cup muffin tin with cupcake liners. In a medium bowl, sift together flour, cocoa, baking soda and salt.

  • Step 2

    Using a stand mixer fitted with the paddle attachment (or hand-held mixer), beat sugar, butter and vanilla on medium-high speed until light and fluffy, about 5 minutes. Add eggs, one at a time, mixing to combine. Scrape down sides of bowl. With mixer on low, alternately add dry ingredients and fairlife ultra-filtered milk, in three additions each, scraping down sides of bowl as necessary to ensure mixture is well combined.

  • Step 3

    Spoon batter into prepared pans, filling cups about 3/4 full. Bake, rotating tin halfway through, until a tester inserted in center of a cupcake comes out clean and tops spring back when lightly touched, 20 to 25 minutes.

  • Step 4

    Invert cupcakes onto wire rack, then turn top side up and let cool completely.

  • Step 5

    For Glaze and Topping: Preheat oven to 350ºF with rack in middle. Spread nuts on a rimmed baking sheet and bake in oven until fragrant and lightly golden, 8 to 12 minutes. Remove from oven and wrap nuts in a clean kitchen towel. Let stand 1 minute, then rub in towel to remove skins (it’s ok if some skins don’t come off). Coarsely chop nuts, then place in medium-mesh sieve and shake away any loose skins and fine crumbs.

  • Step 6

    Put chocolate in a small heatproof mixing bowl. Combine cream and corn syrup in a small saucepan and bring just to a boil. Pour over chocolate mixture, then stir slowly until chocolate is melted and glaze is shiny.

  • Step 7

    Dip top of each cupcake into glaze, tapping to remove any excess. Return cupcakes to wire rack. Sprinkle with nuts. Let stand until glaze set, 30 to 35 minutes.

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