Hazelnut Chocolate Stuffed Chocolate Cupcakes with Chocolate Hazelnut Buttercream Icing

In February we had a chocolate day at work.  I tried to find a way to get as much chocolate in to my cupcakes as I was provided with the perfect excuse to do so.  You won't be able to see the chocolate stuffing in the bake cupcakes unless you look closely but you will be able to taste it.  If you love chocolate these are sure to become one of your favourites.  This recipe will make 12 cupcakes but you can double it if you wish.

Ingredients

Hazelnut Chocolate Stuffing

1 cup dairy free chocolate chips

1/3 cup chocolate almond milk, or other non dairy milk.  Regular non-dairy milk can be used as well

1 tbsp unsalted margarine, I used Earth Balance

1 tbsp Hazelnut Liqueur, I used Frangelico

In a small saucepan combine the chocolate, chocolate milk and dairy free margarine.  Stir over low heat until chocolate is melted, stir in the Hazelnut liqueur.  Transfer to a small bowl and let cool for 15 minutes.  Cover and freeze for about an hour, or until it has a fudge-like consistency.  Divide the chocolate filling into 12 equal portions and roll into balls.  Place in freezer and leave in freezer until ready to use.

Chocolate Cupcakes

If you wish to make this recipe vegan, please see my previous post for chocolate cupcakes and use that recipe.

1 cup all-purpose unbleached flour

2 tbsp cocoa powder

1/4 tsp salt

3/4 cup granulated sugar

1/4 cup non-dairy margarine, I use Earth Balance, at room temperature

1 egg

1/2 tsp vanilla extract

1/2 tsp almond extract (optional)

1/2 cup chocolate almond milk

1/2 tsp vinegar

Preheat oven to 375 degrees F. Line a standard muffin tin with paper liners. 

In a small bowl mix flour, cocoa powder, and salt. Set aside. 

In the bowl of an electric mixer beat margarine and sugar on medium for 2-3 minutes, until light in color and well combined. Beat in egg, vanilla and almond extracts. Alternately add flour mixture and non-dairy milk, beating on low speed after each addition just until combined. In a small bowl combine baking soda and vinegar. Stir into batter. 

Divide half the batter among prepared cups. Place a ball of chocolate into center of each cup. Top evenly with remaining batter. 

Bake 15-17 minutes, or until tops spring back when lightly touched. Let cool completely before frosting.

Chocolate Hazelnut Buttercream Icing

1/2 cup non-dairy margarine, I use Earth Balance

1/2 cup non-hydrogenated margarine, I recommend Earth Balance

4 cups of powdered sugar

1/4 cup cocoa power

1/2 cup of chocolate non-dairy milk, other non-dairy milk or water

1.5 tsp vanilla extract

3 tsp Hazelnut liqueur

Beat the shortening and margarine together until well combined and fluffy.  Add the sugar and beat for about 3 minutes.  Add the cocoa, vanilla, milk and hazelnut liqueur and beat for another 2 minutes.  You may need to add more sugar, about 1/2 cup, if the icing is not thick enough.

This will be much easier to make with a stand mixer but can also be done with a hand held mixer if you are patient.

I recommend giving these cupcakes extra time to cool before eating them, unless you don't mind them being a bit messy.