Hazelnut Hill Mother’s Day Special

Mother’s Day is right around the corner and what better way to spend it than treating Mom to some tasty, homemade delights. At Hazelnut Hill, our hazelnuts are the perfect ingredient for some truly delicious recipes. To show appreciation to all mothers out there, we are offering 10% off your order when you purchase from our website between May 1 to May 14!

For Mother’s Day, we would like to share with you a recipe for Chocolate Hazelnut Cupcakes, which are filled with a chocolate hazelnut spread and topped off with fresh berries. You can either make these yummy treats yourself as a surprise for mom or share a special moment by making them together. Either way, with delicious and local ingredients, you won’t be disappointed and neither will she. Recipe courtesy of Dinner at the Zoo.

Chocolate Hazelnut Cupcakes

Ingredients:


For the cupcakes:

  • 1/2 cup chocolate hazelnut spread
  • 1/2 cup cocoa powder
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 2 eggs
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk

For the frosting:

  • 1 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 cup chocolate hazelnut spread
  • 3 tablespoons milk or more if needed
  • 1 teaspoon vanilla extract

For garnish: Fresh berries and mint sprigs

Directions:

For the cupcakes:

  1. Preheat the oven to 350°F. Line a muffin pan with 12 paper liners.
  2. Stir together the cocoa powder, flour, baking soda, and baking powder together in a medium bowl until thoroughly combined.
  3. In a second bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until smooth. Whisk in the buttermilk until completely incorporated. Add the dry ingredients to the wet ingredients and stir until just combined.
  4. Pour the batter into the liners until each cup is halfway full.
  5. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove from pan and cool on a wire rack.
  6. Cut a hole into the top of each cupcake with a cupcake corer, small cookie cutter or the back of a piping tip. Reserve the cupcake cores. Spoon 2 teaspoons of chocolate hazelnut spread into each hole. Place the cupcake cores back into the holes - you may need to trim a bit off the bottom so that they fit.

For the frosting:

  1. Beat butter at medium speed with a stand mixer or hand mixer for 2-3 minutes until smooth and creamy. Add the powdered sugar and continue to beat on medium speed until combined. Add chocolate hazelnut spread and beat for 30 more seconds. Add the milk and vanilla and beat until combined. If you need to thin the frosting you can add more milk, 1 teaspoon at a time, until desired consistency is reached.
  2. Pipe the frosting onto the cupcakes with a piping tip and bag. I used an open star tip. Decorate the cupcakes with fresh berries and mint sprigs as desired.

At Hazelnut Hill, we have an assortment of hazelnut candies, chocolates, dry mixes and gift baskets available for purchase. Don’t forget, this Mother’s Day, we are offering a special 10% off your purchase from May 1 to May 14!

We are always coming out with new seasonal products and special offers, so be sure to follow us on Facebook to keep up with the latest tasty hazelnut treats!