Imagine sinking your teeth into a decadent chocolate cupcake that's perfectly light, impossibly moist, and studded with crunchy hazelnuts - all while conquering the challenging baking conditions of high altitude! These aren't just any cupcakes; they're a triumph of baking science and culinary creativity that will transform your dessert game forever. Whether you're a mountain dweller struggling with traditional recipes or a baking enthusiast seeking the ultimate chocolate experience, these cupcakes are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chopped hazelnuts
Instructions
- Preheat your oven to 350°F (175°C). At high altitude, adjust temperature slightly lower to 325°F to prevent over-browning.
- Line a standard 12-cup muffin tin with cupcake liners or lightly grease each cup with butter or cooking spray.
- In a medium bowl, sift together all-purpose flour, cocoa powder, baking soda, and salt. This helps prevent lumps and ensures even mixing at high altitude.
- In a separate large mixing bowl, cream softened butter and granulated sugar together until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Gradually add dry ingredients to the wet mixture, alternating with milk. Mix until just combined, being careful not to overmix.
- Fold in 3/4 cup of chopped hazelnuts, reserving the remaining 1/4 cup for topping.
- Divide batter evenly among prepared muffin cups, filling each about 2/3 full to allow room for rising.
- Sprinkle remaining chopped hazelnuts on top of each cupcake.
- Bake for 18-22 minutes at high altitude. Test doneness by inserting a toothpick into the center of a cupcake - it should come out clean or with minimal crumbs.
- Remove from oven and let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Once cooled, dust with powdered sugar or frost with chocolate ganache if desired.
Tips
- Temperature Matters: Always adjust your oven temperature slightly lower at high altitudes to prevent over-browning and ensure even baking.
- Precision is Key: Sift your dry ingredients thoroughly to prevent lumps and create a smoother batter that rises more evenly.
- Don't Overmix: Mix your batter just until ingredients are combined. Overmixing can lead to dense, tough cupcakes at high elevations.
- Check for Moisture: Use the toothpick test carefully - at high altitudes, cupcakes can look done on the outside but remain undercooked inside.
- Cooling is Crucial: Allow cupcakes to cool completely before adding any frosting or decorations to ensure the best texture and flavor.
- Hazelnut Tip: Toasting the hazelnuts briefly before adding them to the batter can enhance their nutty flavor and add extra depth to your cupcakes.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 6g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 75mg
