brownie cupcakes

These hazelnut chocolate cupcakes taste like Nutella in cupcake form. The chocolate cupcakes are moist and super chocolatey, stuffed with a centre of hazelnut praline paste. The hazelnut buttercream frosting is fluffy and has the most amazing hazelnut flavour. And together, they create a flavour explosion – that also happens to be gluten free!

Hazelnut Chocolate Cupcakes (Gluten Free)

hazelnut praline paste

200 g (7 oz) dark chocolate (60-70% cocoa solids), chopped

150 g (1 ⅓ sticks) unsalted butter

g (⅛ cup) Dutch processed cocoa powder

150 g (¾ cup) caster/superfine sugar

UK medium/US large eggs, room temperature

flour

g (⅓ cup) hazelnuts

½ tsp baking powder

salt

90 g (3/8 cup) hot water

340 g (3 sticks) unsalted butter, softened

270 g (2 ¼ cups) powdered/icing sugar

vanilla bean paste ((or 1 tsp vanilla extract))

Adjust the oven rack to the middle position, pre-heat the oven to 320ºF (160ºC) and line a 12-hole cupcake/muffin baking tin with cupcake liners.

In a heat-proof bowl above a pot of simmering water, melt together the chocolate and butter.

Once melted, remove from the heat and allow to cool until warm. Then, mix in the cocoa powder and sugar.

Add the eggs, one at a time, whisking well after each addition.

Sift together the gluten free flour blend, ground hazelnuts, baking powder, xanthan gum and salt, and add them to the wet ingredients. Mix well until combined.

Add the hot water to the cupcake batter, and whisk well until you get a smooth, glossy batter.

Divide the batter evenly among the 12 cupcakes, so that each cupcake liner is about ¾ full.

Bake at 320ºF (160ºC) for about 30 minutes, until an inserted toothpick comes out clean or with a few moist crumbs attached.

Remove the cupcakes from the cupcake tin, and allow to cool on a wire cooling rack.

For chocolate cupcakes:

In a stand mixer using a paddle attachment, or using a hand mixer with the double beaters attachment, beat the butter for 2 - 3 minutes, until pale and fluffy.

Add the powdered/icing sugar, and beat for a further 5 - 7 minutes, until very pale and fluffy.

Add the vanilla bean paste and the hazelnut praline paste, and mix until only just incorporated.

Set aside until needed.

For hazelnut buttercream frosting:

Use an apple corer or a piping nozzle, turned upside down, to create a hole in the middle of each cupcake. Fill it with about 1 teaspoon of the hazelnut praline paste.

Pipe the hazelnut buttercream frosting on top of the filled cupcakes with a piping nozzle of your choice (I used a Wilton 1M nozzle).

Sprinkle with chocolate shavings or sprinkles, and serve.

Assembling the cupcakes:

The hazelnut chocolate cupcakes keep well in a closed container in a cool dry place for about 3 - 4 days.

Storage:

From their graham cracker crust bottoms to their toasted Swiss meringue tops, these s’mores cupcakes are a delight to make and eat. And, with the fudgy, chocolatey brownie cupcake in the middle… they’re nothing short of perfection.

S'mores Cupcakes (Gluten Free)

(100 g)

(56 g) unsalted butter, melted

oz (200 g) dark chocolate, chopped

unsalted butter

cocoa powder

(150 g) granulated sugar

eggs, room temperature

almond flour

tsp baking powder

tsp xanthan gum

water

(350 g) granulated sugar

tsp cream of tartar

Pre-heat the oven to 355 ºF (180 ºC) and line a 12-hole cupcake/muffin baking tin with cupcake liners.

In a bowl, mix together the crushed cookie crumbs and melted butter until combined. Divide this mixture between the 12 cupcake liners (about 2 tbsp of mixture per cupcake), and press it down into an even layer.

Bake at 355 ºF (180 ºC) for 8 - 10 minutes until it's a deep golden brown colour.

Set aside and allow to cool slightly.

For graham cracker crust bottom:

Reduce the oven temperature to 320 ºF (160 ºC).

Once melted, remove from the heat and allow to cool for a few minutes. Then, mix in the cocoa powder and sugar.

Sift together the gluten free flour blend, almond flour, baking powder, xanthan gum and salt, and add them to the wet ingredients. Mix well until combined.

Add the boiling hot water to the cupcake batter, and whisk well until you get a smooth, glossy batter.

Divide the batter evenly among the 12 cupcakes (on top of the crushed cookie crust), so that each cupcake liner is about 3/4 full.

Bake at 320 ºF (160 ºC) for 23 to 25 minutes, until an inserted toothpick comes out with a few moist crumbs attached. (You don't want the toothpick to come out completely clean, the cupcakes should be a bit fudgy in the middle.)

For brownie cupcakes:

Mix the egg whites, sugar and cream of tartar in a heat-proof bowl, and set the bowl above a pot of simmering water.

Heat the meringue mixture with constant stirring until it reaches 150 ºF (65 ºC) and the sugar has melted.

Remove from heat and transfer the hot meringue mixture into a stand mixer with a whisk attachment (or use a hand mixer with the double beater attachment). Whisk the mixture for 5 - 7 minutes, until it reaches room temperature and forms stiff, glossy peaks. Do not over-whisk as you can lose some of the fluffiness.

For Swiss meringue frosting:

Transfer the Swiss meringue into a piping bag with a piping nozzle of choice.

Pipe the Swiss meringue on top of each cupcake (be generous!) and toast it, using a kitchen blowtorch.

Enjoy!

Assembling the s'mores cupcakes:

The s'mores cupcakes keep well in a closed container in a cool dry place for 3 - 4 days.

With a rich, fudgy brownie bottom layer and a vanilla cake top, these 2-tone cupcakes are delicious and the perfect treat for fall!

Fall Brownie Cupcakes

unsalted butter (or 12 tablespoons)

chocolate chips

cocoa powder (unsweetened)

instant coffee grounds

brown sugar

white sugar

eggs

vanilla extract

all-purpose flour

sugar

all purpose flour

baking powder

vanilla

milk

orange food color

unsalted butter (softened)

milk (as needed)

sprinkles

Set your oven to preheat at 350 degrees and line your muffin pans for 24 cupcakes.

For the brownie base, put the butter and chocolate chips in a large microwave-safe bowl. Microwave for short intervals, stirring after each, until the mixture is smooth.

Mix in the cocoa powder and instant coffee grounds.

Blend in the sugars, baking powder, and salt until well incorporated.

Stir in the eggs and additional egg yolk.

Gradually add the flour, checking for any dry spots.

Spoon a generous tablespoon of brownie batter into each cupcake liner and press down with the back of a ¼ cup measuring cup.

For the brownie layer

For the cupcake batter, blend the softened butter and sugar in a stand mixer until creamy.

Incorporate the milk, oil, egg whites, baking powder, salt, and vanilla.

Gradually add the flour and ensure everything is well mixed.

If using, mix in the orange food coloring.

Spoon a tablespoon of the batter over the brownie bases.

Bake for 18 minutes until slightly browned around the edges and set in the center. Allow to cool completely.

For the vanilla cupcake layer

For the buttercream frosting, combine the softened butter, vanilla, and salt in a stand mixer. Whip until smooth.

Slowly add in the powdered sugar, with milk if necessary. Beat the frosting on high speed for a minute, then mix again after scraping the sides.

Transfer the frosting to a piping bag with a large star tip. Decorate each cupcake with a dollop of frosting and immediately add the sprinkles.

For the buttercream icing

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S'mores Cupcakes (Gluten Free)

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Top 3 brownie cupcakes recipes from across the web

The most viewed brownie cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hazelnut Chocolate Cupcakes (Gluten...

S'mores Cupcakes (Gluten Free)

Fall Brownie Cupcakes

The most viewed brownie cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine