Moist, rich chocolate cupcakes with a decadent hazelnut ganache top!
Happy National Chocolate Cupcake Day! I love that there is a day set aside for chocolate cupcakes!
We have friends coming over and I thought that a great way to celebrate this special day would be with these Double Chocolate Cupcakes with Hazelnut Ganache!
Have you ever served cupcakes that you lovingly made only to have the frosting licked off and the cake part left on the plate? It has happened to me more than I care to admit!
These double chocolate cupcakes have a hazelnut ganache that is dripping down the side and you just can’t help but eat the whole thing! The only thing left behind from these cupcakes was the wrapper, and that made me smile! 🙂
These homemade cupcakes come together quickly and their moist, rich chocolate flavor melts in your mouth! The hazelnut ganache is 4 ingredients and adds a decadent flair to this chocolate cupcake!
These cupcakes were a hit with our friends and we put this recipe on the must make again list! Serve warm with a scoop of ice cream to go the extra mile!
These cupcakes come together easily with ingredients already in the pantry!
- ¾ cup all-purpose flour
- ½ cup cocoa powder
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 2 eggs-slightly beaten
- ⅓ cup oil + ½ teaspoon
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 teaspoons vanilla
- ½ cup milk
- ½ cup dark chocolate candy melts
- ⅓ cup light corn syrup
- ⅓ cup hazelnut coffee creamer
- 1 cup dark chocolate candy melts
- ½ teaspoon hazelnut extract
- Preheat Oven 350F
- Place cupcake liners in a cupcake tin
- In a small bowl mix together the cocoa powder, flour, baking soda, baking powder, and salt.
- In a large bowl mix together the eggs, ⅓ cup oil, sugars and vanilla.
- Alternate stirring in the flour mixture and milk. Mix well.
- In the microwave heat the chocolate candy melts and ½ teaspoon oil. Heat in 20-second intervals and stir until fully melted.
- Stir chocolate into cupcake batter.
- Take a heaping Tablespoon batter and fill each liner.
- Bake for 15-18 minutes at 350F.
- Place on cooling rack.
- In a small saucepan on the stovetop heat the corn syrup, hazelnut creamer, and chocolate candy melts. Stir until melted.
- Remove from heat and stir in the hazelnut extract.
- Pour evenly over each cupcake.
- Take a bite!
