I’m normally not a stress eater, but I am a sweets nibbler during those stressful times. Actually, when I am stressed, I have a tendency not to eat or I forget to eat. Eventually, my stomach reminds me that it hasn’t been fed, and I’ll have to resist not reaching for sugary sweets during those worrisome times … especially chocolate treats.
Sometimes I have great will power …. and sometimes I don’t!
Chocolate makes it better …
During those times of feeling blue or overwhelmed, chocolate becomes my bestie and go to pick me up. Probably not the healthiest thing to do, but it’s so much more pleasurable on my palette than a bunch of broccoli. And chocolate seems to make all the problems of the world melt away … at least melting in my mouth.
Hmm, come to think about it, chocolate is my go to when I’m feeling happy and festive. Okay, let’s face it, chocolate is great anytime whether you’re happy or sad or something in between. Chocolate makes everything better.
It doesn’t help my waistline that I enjoy baking and find the process of baking somewhat stress relieving. Thank goodness I have neighbors and friends that are willing to help rid me of the abundance of baked goods concocted in my tiny RV kitchen. After all, I only have so much storage room.
My latest fixation consists of the most decadent and yummy chocolate cake ever. Add a drizzle of Chocolate Hazelnut Liqueur, (a liqueur that I purchased in Sedona) then top it off with a dollop of whipped cream … and oh … my … gosh … let the pleasurable moaning commence as the taste buds are delightfully awakened.
Chocolate and Hazelnuts … a match made in heaven
I’ve always loved the taste of chocolate with hazelnuts, not a combination that was easily found in the United States forty years ago. Lucky for me, every Christmas my little family of five would receive a large package from relatives in Germany. The package contained gifts and food items … packaged foods my German immigrant parents dearly missed.
My dad and I would immediately zero in on the chocolate hazelnut bars. Yum! I’m sorry, but American chocolate doesn’t begin to compare to European chocolate. German, Belgium, and Swiss chocolates are heavenly …. smooth and creamy and melt in your mouth decadence.
My obsession with the hazelnut – chocolate combination hasn’t waned over the years. It still remains my favorite, and will power to resist, goes out the window.
You, my dear readers, made me do it!
When I told Al I was going to write a post about our favorite cupcakes, he recommended I make a batch. You know, just to make sure I write-up the recipe correctly. So, because of you guys, I just had to make a batch and verify everything. And then, of course, we had to taste test. Sheer perfection (she says while moaning in epicurean delight)! Now I can confidently share this tasty, make your day, recipe with you ….
Decadent Chocolate Frangelico Cupcakes
8 ounces of semisweet chocolate, broken into pieces
2 sticks butter, unsalted and softened
1 cup granulated sugar
6 eggs, room temperature
1/2 cup unsweetened cocoa powder
3 Tablespoons of all-purpose flour (optional)
1/2 teaspoon salt
1 teaspoon vanilla extract
1/3 cup Frangelico liquor
Optional: add 1/3 cup finally chopped hazelnuts
Preheat oven to 350 degrees Fahrenheit. Put paper-liners in a cupcake tin.
In a double boiler over low heat, add the semisweet chocolate and butter. Stir continuously until all the butter and chocolate are melted and fully incorporated. Remove from heat and set aside.
Have all your ingredients measured out and ready. In the measuring cup, add the flour and salt to the cocoa powder. Add the vanilla extract to the Frangelico. In a large mixing bowl, combine sugar and eggs and beat with a hand or stand mixer until light and fluffy (about 5 minutes). Continue to mix and slowly alternate adding the dry and wet mixtures. Once all ingredients are incorporated, add the melted chocolate and continue to blend until everything is fully combined. If adding nuts, fold in with a rubber spatula. Pour batter into muffin tins filling each cup at least 3/4 full.
Bake for about 30 – 35 minutes
Recipe by Ingrid at LiveLaughRV.com
- You can make a 9-inch cake instead of cupcakes. Be sure to use a greased springform pan. Line the bottom of the pan with parchment paper and spray. Bake for at least 50 minutes.
- Feel free to leave out the flour, turning this delicious recipe into a flourless chocolate cake/cupcakes. But expect the cake to sink even more in the center.
- Change out the alcohol. Add whatever liquor your taste buds desire.
- Decorate with frosting, whip cream, powdered sugar, or fresh berries
- Drizzle with your favorite liqueur
Enjoy – you’ll thank me later!
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The Sprinkles Baking Book
Lindt Classic Recipe Milk Chocolate and Hazelnut Bar
Ritter Sport Bars, Milk Chocolate with Whole Hazelnuts