The Moretto cupcake is a soft cocoa treat filled with hazelnut cream and topped with whipped cream. I named the cupcake “Moretto” because I was inspired by my Moretto cake recipe when creating it. Irresistibly tasty, the Moretto cupcake will delight both adults and children!
For more tasty recipes see the collection Muffins and Cupcakes.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 6 pieces
- Cooking methods: Oven
Ingredients
- 3/4 cup all-purpose flour
- 2 eggs
- 1/3 cup + 1 tbsp granulated sugar
- 1 teaspoon vanilla extract
- 1/3 cup sunflower oil
- 1 sachet baking powder (sachet)
- 1/2 cup unsweetened cocoa powder
- as needed hazelnut spread
- as needed whipping cream
Tools
- Muffin pan
Preparation
To make the Moretto cupcakes, beat the eggs with the sugar until you obtain a creamy mixture. Add the vanilla extract and the sunflower oil, and mix well to combine the ingredients.
Add the flour and the baking powder, mixing until you have a smooth, homogeneous batter.
Finally, add the unsweetened cocoa powder and mix until the batter is smooth and glossy.
Take a cupcake tin lined with paper liners and fill them up to three-quarters full.
Bake in the oven at 356°F for 15 minutes, or use the toothpick test. Once baked, leave them in the turned-off oven for 5 minutes with the door slightly open. Then remove them from the oven and let them cool.
Once the cupcakes are cool, make a hole in the center using a cupcake corer or a small tool, pressing gently and taking care not to break the cakes.
Fill the cavity with hazelnut spread and replace the removed piece to close it.
Decorate each cupcake with whipped cream and a teaspoon of hazelnut spread. Enjoy!
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