chocolate hazelnut cupcake recipe

Milk Chocolate Hazelnut Cupcake Recipe + Chocmeister Giveaway!

chocolate hazelnut cupcake recipeSometimes you want something sweet and chocolaty, but don’t necessarily need all the sugar inside. That’s why Peanut Butter and Company has started creating their own chocolate hazelnut spread called Chocmeister. They sent me a jar of it before it hit the shelves to try out, it has only a quarter of the sugar compared to their competitors on the market and more protein as well.

I’ve always been a fan of chocolate hazelnut spread, it’s a nice addition to toast, on top of ice cream or to use in recipes. With a lower sugar content, I was interested to see how Chocmeister would stand up compared to other bands I have tried in the past. After eating my second spoonful (without anything else) it was easy to tell that Chocmeister was going to be a delicious addition to our pantry. There is a bit of a more nutty taste to the spread, but even with the lower sugar content it hit the sweet spot. I had to put the jar down and hide it for a bit, because Peanut Butter and Company asked me to make a recipe with it, and if I didn’t – well, I wouldn’t have any left to work with!

Interested in trying out Chocmeister? Use the code “Chocolatey” to save $1 online until July 31st. You can also enter to win some below – check out our recipe and keep reading to see how you can win.

What is better with chocolate than cupcakes? I actually used our Chocmeister to make a Chocolate Hazelnut Cupcake recipe to share with friends and my students. The rich chocolate taste with the hazelnut flavor give them almost a mocha flavor and they’re completely gluten free!

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon Vanilla Extract
  • 1 cup White Rice Flour
  • 1/2 cup Tapioca Starch
  • 1/2 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/4 tsp Xantham Gum
  • 1/4 tsp Salt
  • 1/2 cup water
  • 1/2 cup milk
  • 1/4 cup Chocmeister Milk Chocolate Hazelnut Spread

Directions

  1. Preheat your oven to 375 degrees.
  2. In a small bowl, cream butter and sugar until light and fluffy.
  3. Beat in egg and vanilla.
  4. Combine the flour, cocoa, baking soda, Xantham gum and salt; gradually add to creamed mixture.
  5. Add milk, dry mixture and water until well combined. End on a wet ingredient.
  6. Add in your Chocmeister, mix until well combined.
  7. Fill paper-lined muffin cups two-thirds full. Bake for 15-18 minutes or until a toothpick inserted near the center comes out clean.
  8. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes.

Chocolate Hazelnut Frosting: 

Ingredients

  • 1/2 cup Room Temperature Butter
  • 4 oz cream cheese, room temperature
  • 3 cups Powdered Sugar
  • 1 Tbs Vanilla Extract – You can used clarified if you have it for pure white frosting.
  • 3 Tbs Milk
  • 4 Tbsp Cocoa
  • 2 Tbsp Chocmeister Milk Chocolate Spread.

Directions

  1. Combine all ingredients in your mixer. Mix until smooth. If your frosting is too loose add more powdered sugar!
  2. Spread on cool cupcakes

Milk Chocolate Hazelnut Cupcake Recipe

Milk Chocolate Hazelnut Cupcake Recipe

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon Vanilla Extract
  • 1 cup White Rice Flour
  • 1/2 cup Tapioca Starch
  • 1/2 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/4 tsp Xantham Gum
  • 1/4 tsp Salt
  • 1/2 cup water
  • 1/2 cup milk
  • 1/4 cup Chocmeister Milk Chocolate Hazelnut Spread
  • Frosting Ingredients:
  • 1/2 cup Room Temperature Butter
  • 4 oz cream cheese, room temperature
  • 3 cups Powdered Sugar
  • 1 Tbs Vanilla Extract – You can used clarified if you have it for pure white frosting.
  • 3 Tbs Milk
  • 4 Tbsp Cocoa
  • 2 Tbsp Chocmeister Milk Chocolate Spread.

Instructions

  1. Preheat your oven to 375 degrees.
  2. In a small bowl, cream butter and sugar until light and fluffy.
  3. Beat in egg and vanilla.
  4. Combine the flour, cocoa, baking soda, Xantham gum and salt; gradually add to creamed mixture.
  5. Add milk, dry mixture and water until well combined. End on a wet ingredient.
  6. Add in your Chocmeister, mix until well combined.
  7. Fill paper-lined muffin cups two-thirds full. Bake for 15-18 minutes or until a toothpick inserted near the center comes out clean.
  8. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes.
  9. Frosting Directions:
  10. Combine all ingredients in your mixer. Mix until smooth. If your frosting is too loose add more powdered sugar!
  11. Spread on cool cupcakes
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How Can You Win?

Enter to win with the form below. Tell us what you would make or how you would enjoy your Chocmeister Hazelnut Spread? or What is your favorite thing about Chocmeister spread? If you do not do this entry – you will not win! So make sure you leave a comment and then enter using the form below!

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Becky

Owner and Editor at Week99er
Becky is Content Creator in metro-Detroit. She is also an interior designer, a former adjunct professor, a gluten free foodie, and world traveler. Week99er is a lifestyle site featuring real life reviews of the latest in entertainment, technology, travel destinations and even set visits. Her Youtube channel gives in depth reviews and travel videos. Contact her at [email protected]

52 thoughts on “Milk Chocolate Hazelnut Cupcake Recipe + Chocmeister Giveaway!

  1. I like that it only has a quarter of the sugar compared to their competitors on the market and more protein as well.

  2. I would make peanut butter cookies & then frost them with Chocmeister Hazelnut Spread! Oh I can’t wait! My family will devour them!

  3. You have not lived until you use a spread like this for a sandwich.. with marshmallow fluff. OH YUM. Yes it’s a real treat for me. And wow, surprise, the kids love it too. And they get such sandwiches at G-mas, yes they do.

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