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Hazelnut Mocha Cupcakes

Decadent small batch Hazelnut Mocha Cupcakes, perfectly rich and chocolatey with a hint of coffee and hazelnut, ideal for two.
Prep Time10 minutes
Cook Time19 minutes
Total Time29 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Baking for Two, Chocolate Cupcakes, Hazelnut Cupcakes, Mocha Cupcakes, Small Batch Cupcakes
Servings: 2 cupcakes
Calories: 250kcal

Ingredients

For the cupcakes

  • 1/3 cup 1/3 cup (40 g) all purpose flour
  • 2 tbsp 2 tbsp (10 g) unsweetened cocoa powder
  • 1/4 cup 1/4 cup (50 g) granulated sugar
  • 1/4 tsp 1/4 tsp baking powder
  • 1 pinch Pinch of fine salt
  • 1 large 1 large egg, room temperature
  • 2 tbsp 2 tbsp (30 ml) neutral oil or melted unsalted butter
  • 3 tbsp 3 tbsp (45 ml) milk, room temperature
  • 2 tbsp 2 tbsp (30 ml) cooled brewed espresso or strong coffee
  • 1/2 tsp 1/2 tsp pure vanilla extract
  • 1/8 tsp 1/8 tsp hazelnut extract, optional but delicious
  • 2 tbsp 2 tbsp (28 g) mini chocolate chips or finely chopped dark chocolate

For the mocha hazelnut buttercream

  • 3 tbsp 3 tbsp (42 g) unsalted butter, softened
  • 3/4 cup 3/4 cup (90 g) powdered sugar, sifted
  • 1 tbsp 1 tbsp (5 g) unsweetened cocoa powder
  • 1 tsp 1 tsp instant espresso powder
  • 1-2 tbsp 1 to 2 tbsp heavy cream or milk, as needed
  • 1 tbsp 1 tbsp chocolate hazelnut spread
  • 1 pinch Pinch of fine salt

Instructions

Preparation

  • Preheat your oven to 350°F (177°C). Line a cupcake pan with 4 paper liners.
  • In a bowl, whisk the dry ingredients: flour, cocoa, sugar, baking powder, and salt until well combined.
  • In another bowl, whisk the egg, oil, milk, cooled espresso, vanilla, and hazelnut extract until smooth.
  • Pour the wet ingredients into the dry. Stir gently until just combined. Fold in the mini chocolate chips.
  • Divide the batter evenly between the 4 liners until they are about two thirds full.

Baking

  • Bake for 16 to 19 minutes. Start checking at 16; a toothpick should come out with a few moist crumbs, not wet batter.
  • Cool the cupcakes in the pan for 5 minutes, then transfer to a rack to cool completely before frosting.

Making Buttercream

  • Beat butter with powdered sugar, cocoa, espresso powder, and salt until combined.
  • Add 1 tbsp cream and the hazelnut spread. Beat until light and fluffy, adding more cream if needed to reach a spreadable consistency.
  • Frost generously with a spoon or pipe with a small star tip. Sprinkle with chopped toasted hazelnuts for crunch.

Notes

If you want them extra chocolatey, tuck one extra chocolate chip in the center of each cupcake before baking.