Moist Hazelnut Delight Cupcakes with Dairy Milk Chocolate: A Baking Guide

Few dessert combinations evoke indulgence quite like hazelnuts and chocolate. The buttery, nutty flavor of roasted hazelnuts pairs exquisitely with the sweet creaminess of Dairy Milk chocolate, creating a dessert that’s both comforting and decadent. This hazelnut delight soft cupcake with Dairy Milk is flavorful and filled with pockets of melted chocolate. So whether you’re baking for a special occasion or simply to satisfy a craving, this guide walks you through the step by step process to achieve bakery style results at home.

Ingredients:

• 1 cup all-purpose flour
• ½ cup hazelnut meal (finely ground hazelnuts)
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 2 large eggs, room temperature
• ½ cup sour cream or thick yogurt
• ¼ cup milk
• 1 tsp vanilla extract
• ½ cup Dairy Milk chocolate, chopped into chunks
• ¼ cup roasted hazelnuts, chopped (optional for added crunch)

For the frosting:

• ½ cup unsalted butter, softened
• 1½ cups powdered sugar
• 2 tbsp cocoa powder
• 3 tbsp melted Dairy Milk chocolate
• 2 tbsp milk or cream
• Pinch of salt
• Optional: extra hazelnuts or chocolate shards for topping

Method:

1. Preheat your oven to 175C or 350F.
2. Line a muffin tray with cupcake liners.
3. Ensure all your ingredients are at room temperature. This is key to achieving a uniform batter and a fluffy crumb.
4. Sift together your dry ingredients including the flour, hazelnut meal, baking powder, baking soda, and salt, and set them aside.
5. In a large mixing bowl, use a handheld mixer or stand mixer to beat the softened butter and brown sugar until light and fluffy, which is about 4 minutes. This creaming process incorporates air into the batter, helping the cupcakes rise and stay moist.
6. Now add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. The mixture should be smooth and light.
7. Alternate between adding the dry ingredients and the sour cream/milk mixture to your batter. Start and end with the dry ingredients. Use a spatula or mixer on low speed to mix until just combined. Do not overmix.
8. Then fold in the chopped Dairy Milk chocolate and roasted hazelnuts gently with a spatula.
9. Spoon the batter into the cupcake liners, filling each about 2/3 full. Bake for about 20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
10. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
11. While the cupcakes cool, prepare your frosting. Beat the butter until smooth, then gradually add powdered sugar, cocoa powder, and a pinch of salt. Mix in the melted Dairy Milk chocolate and milk or cream to reach your desired consistency. It should be smooth, creamy, and spreadable.
12. Use a piping bag or a spatula to frost your cooled cupcakes. Let your cupcakes cool completely first though. If you frost warm cupcakes the frosting will melt and become runny, creating a mess on your cupcakes.
13. For a professional touch, sprinkle the tops with chopped hazelnuts, shaved chocolate, or a small swirl of melted chocolate.
14. These cupcakes are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. If chilled, allow them to return to room temperature before serving for the best texture and flavor. They also freeze well. Just freeze unfrosted cupcakes in a sealed container. When ready to serve, thaw at room temperature and frost fresh.

Tips:

• Brown sugar not only sweetens but also adds moisture and a subtle caramel flavor, enhancing both the chocolate and hazelnut notes. So consider using brown sugar instead of white.
• Overbaking is the enemy of moist cupcakes. Check for doneness a minute or two before the minimum baking time and stay alert.
• To take things up a notch, fill the center of each cooled cupcake with a dollop of chocolate hazelnut spread or a ganache made from Dairy Milk.
• Want a stronger hazelnut flavor in your frosting? Simpy add ½ tsp of hazelnut extract or mix in a spoonful of chocolate hazelnut sauce for more flavor.