Chocolate Makes Everything Better

I’m not normally a stress eater as much as a sweets nibbler during stressful times. Actually, when I am stressed, I have a tendency not to eat or I forget to eat. When my stomach reminds me that it hasn’t been fed, I 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 hazelnut cupcakes

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 and makes everything better.

flourless hazelnut chocolate cupcakeIt 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.

chocolate hazelnut cupcakes

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 … 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 ….

Recipe

Decadent Chocolate Frangelico Cupcakes

  • Servings: 24
  • Difficulty: easy-moderate
  • Print

8 ounces of semisweet chocolate, broken into pieces
chocolate hazelnut cupcakes2 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

Directions:
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

double boiler

my version of a double-boiler as I melt the chocolate and butter together – A heat tolerant bowl over simmering water. Be sure the water doesn’t touch the bowl. The chocolate needs to melt slowly so it doesn’t get grainy.

Recipe Tips

  • 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. Expect the cake to sink even more in the center.
  • Change out the alcohol. Add whatever liquor your tastes desire.
  • Decorate with frosting, whip cream, powdered sugar, or fresh berries
  • Drizzle with your favorite liqueur

Chocolate hazelnut cake

Friends, neighbors, anyone?

Heather and Dave, Nancy and RL, anyone …. interested in helping us devour these delectable treats? I don’t think our waistlines can handle eating an entire batch … even if I ration them out!

(affiliate links)
Wholesale Warranties
The Sprinkles Baking Book: 100 Secret Recipes from Candace’s Kitchen
Lindt Classic Recipe Milk Chocolate Bar, Hazelnut
Ritter Sport Bars, Milk Chocolate with Whole Hazelnuts

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42 thoughts on “Chocolate Makes Everything Better

  1. Ahhh, chocolate…. wish we were closer to help you get rid of a few cupcakes. I remember a few girls, without knowing the other was doing it, get some treasures on 2/15.

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  2. When we see you again, I may ask you to bake this cake for me πŸ™‚ Chocolate is on the top of my list of favorite food and I eat a square of dark chocolate everyday! Funny though, I dont like chocolate chip cookies but I know I will like your chocolate cake.

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    • Would love to bake these for you and I’ll certainly have some of that Sedona liqueur to pour over the top… so yummy! Look forward to you heading back west … in about a year?

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    • I should’ve made a pin for this post. I always forget about that. Hmm, maybe I’ll work on that this weekend and add. Let me know if you make these … oh, so good!

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  3. They look wonderful!
    I know what you mean about European chocolate. The first time I had a chocolate something in Luxembourg – that was it. I couldn’t eat too-sweet North American chocolate again!

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  4. I used to think chocolate (and ice cream) were my β€˜pick me up’ foods when I was down. When i realised my amount of β€˜down’ didn’t equate to my waistline I had to admit it’s my go to food for happy, sad, anxious, excited, bored, or busy, in fact my anytime of day or night treat food. And I manage to find plenty of excuses to treat myself.

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    • Awesome … I know you’ll enjoy. You’ll have to let me know if you make them. Drizzling the cupcake with the special liqueur we purchased in Sedona took it over the top.

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    • I usually stick with 60% but know the 70% is better! Stick prefer milk chocolate, but we know how much sugar is in that stuff πŸ˜• which is why it tastes so darn good πŸ€—

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  5. You sound like my wife and chocolate (my bestie etc) if I had a similar relationship with alcohol I would need serious help… however some small quantities of 70% cocoa Dark chocolate is apparently very good for hypertension.

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  6. This recipe looks yummy Ingrid. I have had to temper my love for decadent sweets and learn to make desserts sans white flour and sugar. I do agree that European chocolate is divine and the mix of chocolate and hazelnut is heavenly.

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