High Altitude Chocolate Hazelnut Cupcakes
Moist chocolate cupcakes, filled with creamy chocolate hazelnut spread, frosted with fluffy chocolate buttercream, and topped with Ferrero Rocher and chopped hazelnuts.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Stand Mixer with Paddle Attachment
- Muffin Pans + 15 Paper Liners
- Disposable Piping Bags
- Piping Tips 1M and 1A
Ingredients
Cupcakes
- 1 recipe Chocolate Cupcakes
Buttercream
- 1 recipe Chocolate Buttercream
Other
- 1 ⅓ cups chocolate hazelnut spread (Nutella)
- ¼ cup hazelnuts, finely chopped
- 15 Ferrero Rocher truffles
Instructions
Cupcakes
- Prepare 1 Recipe Chocolate Cupcakes as instructed. Cool completely before filling and frosting.
- Use a cupcake corer to remove the centers of the cooled cupcakes.
- Fit a disposable piping bag with a large round piping tip (such as 1A) and fill with 1 cup of the chocolate hazelnut spread. Fill the cupcakes with the chocolate hazelnut spread.
Buttercream
- Prepare 1 Recipe Chocolate Buttercream as instructed. Then add the remaining 1/3 cup chocolate hazelnut spread and mix on low until combined.
- Fit a disposable piping bag with tip 1M, and pipe the buttercream onto the filled cupcakes.
- Finish decorating the cupcakes with the Ferrero Rocher and chopped hazelnuts.
Notes
Store leftover cupcakes in an airtight container at room temperature for up to 3 days.
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