Hazelnut Mocha Cupcakes

Moist chocolate espresso cupcakes soaked in our hazelnut créme espresso, which is a delicious light roast blend that has notes of caramelized hazelnuts and sweet cream. Then it's topped off with a rich, light and creamy chocolate hazelnut whipped cream to bring all the delicious flavors of a hazelnut mocha into one cupcake.


Chocolate Hazelnut Whipped Cream

  • 1/2 c. heavy whipping cream (115g)
  • 1/8 tsp. salt
  • 1/2 c. hazelnut chocolate spread (150g)

Hazelnut Mocha Cupcakes

  • 2/3 c. all purpose flour (80g)
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/3 c. dutch process cocoa powder (32g)
  • 2 oz. freshly brewed PapaNicholas Hazelnut Créme Espresso (60g)
  • 1/4 c. + 2 tbsp. vegetable oil (75g)
  • 1/2 c. granulated sugar (100g)
  • 1 egg, room temperature
  • 1/3 c. sour cream, room temperature (75g)
  • 1 oz. freshly brewed PapaNicholas Hazelnut Créme Espressofor soaking (30g)


Step 1: Start by making the chocolate hazelnut whipped cream to allow time for it to set in the fridge. Add the heavy whipping cream to a large bowl or to the bowl of a stand mixer fitted with the whisk attachment. Beat the cream until it reaches stiff peaks.

Step 2: Fold the hazelnut chocolate spread into the whipped cream until it completely combines with the whipped cream. Cover the bowl and place it into the fridge until you're ready to frost the cupcakes.

Step 3: Preheat the oven to 350°F / 175°C. Line a muffin tin with 6 parchment liners.

Step 4: In a small mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 5: In a medium sized mixing bowl, whisk together the cocoa powder and freshly brewed hazelnut espresso.

Step 6: Let the mixture sit for 2 minutes, then whisk in the vegetable oil, sugar, egg, and sour cream until well combined.

Step 7: Add in the flour mixture, and whisk together just until no flour streaks remain.

Step 8: Distribute the cupcake batter evenly between the 6 liners. Bake for 15-20 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.

Step 9: Use a toothpick to poke many small holes into the top of each cupcake. Then, use a pastry brush to brush hazelnut espresso over each of the cupcakes. Set aside to cool.

Step 10: Once the cupcakes have completely cooled to room temperature, top them with a big scoop of the chocolate hazelnut whipped cream and crushed hazelnuts, if desired. Serve and enjoy!

If you made these hazelnut mocha cupcakes we would love to see them! Snap a pic and tag us on Instagram @papanicholascoffee & use #papanicholascoffee

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