Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup honey
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup toasted hazelnuts, chopped
- 1/2 cup chocolate chunks
Instructions:
Warm your oven up to 350 F 175C and put paper liners in a cupcake tin
Mix the cocoa powder, baking powder, baking soda, and salt in a bowl with a whisk
Put away
When the butter is soft, add the sugar and honey to another bowl and cream them together until they are light and fluffy
One at a time, add the eggs and beat well after each one
Add the vanilla extract and mix well
Slowly add the dry ingredients to the wet ingredients, mixing in the buttermilk every so often
Mix the dry ingredients in at the beginning and end, until they are just combined
Add the toasted hazelnuts and chocolate chunks and mix them in well
Fill each liner about two thirds of the way to the top with cupcake batter
After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean
Take the cupcakes out of the oven and let them cool for a few minutes in the pan
Then, move them to a wire rack to cool completely
After the cupcakes have cooled, you can frost them with your favorite frosting and top them with extra chocolate chunks and toasted hazelnuts
Have fun with your tasty Honey Toasted Hazelnut Chocolate Chunk Cupcakes
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