These little cupcakes are incredible moist and a stay that way for a good week! I wasn't sure whether to call these chocolate hazelnut cupcakes or chocolate hazelnut muffins. I'm not really sure what the difference is between a muffin and a cupcake but I think that a muffin is the same thing as a cupcake, but without the frosting and more likely to be consumed in the morning. I had some extra time and decided to make these as they would be the perfect excuse to go and pick up some delicious store bought frosting and use up some of the ridiculous amount of sprinkles I have randomly acquired over the years. In addition, it was my boyfriend's high school friend, Jon's, twenty something birthday and so I decided to decorate a portion of these in the colors of the Italian flag to celebrate his birthday. Jon comes from a massive (10 kids) Italian family so the flag seemed appropriate. I only had pale green sprinkles, instead of dark green unfortunately.
(Makes 20 cupcakes)
3 cups flour
2 cups sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups cold water
1/2 cup butter
1/2 cup canola oil
1 tablespoon vanilla extract
1 1/2 cups chopped hazelnuts
1. Preheat the oven to 350 degrees. Put cupcake liners in a muffin tin.
2. In a medium bowl mix the flour, sugar, cocoa powder, baking soda and salt. In a large bowl whisk the butter, water, oil and vanilla extract. Whisk in the dry ingredients to the wet ingredients. Fold in the hazelnuts. Pour the batter evenly into the muffin tins.
3. Bake until a tester comes out clean, about 25 minutes. Cool the cupcakes on a rack for 25 minutes before frosting them. Enjoy!