• Cooking Time: 45 minutes
  • Servings: 2 dozen cupcakes
  • Preparation Time: 1 hour


  • Beatrice & Benedick Cupcakes
  • Yield: 2 dozen standard-size cupcakes
  • Ingredients
  • 3/4 cup cocoa powder (not Dutch-process)
  • 1 3/4 cups all-purpose flour
  • 2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/4 cup hazelnut oil or vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup brewed espresso, near boiling
  • *Hazelnut Ganache Frosting*
  • Ingredients
  • 1 cup chopped hazelnuts
  • 1/2 pound bittersweet chocolate, finely chopped
  • 1/2 cup heavy cream
  • 1 tablespoon hazelnut liqueur (Frangelico recommended)


  • Procedure
  • Preheat oven to 350 degrees. Place liners in cupcake pans.
  • In a mixing bowl, combine all dry ingredients.
  • Add eggs, milk, oil and vanilla, and whisk until fully combined.
  • Add espresso and whisk until just combined.
  • Fill cupcake pans.
  • Bake for 22 minutes.
  • Let cupcakes cool about 5 minutes in the pan and transfer to wire racks to cool.
  • Make ganache while cupcakes cool.
  • *Hazelnut Ganache Frosting Procedure*
  • Toast hazelnuts in preheated 350-degree oven about 10 to 12 minutes, or until lightly colored.
  • Place chocolate in a heatproof bowl.
  • Pour heavy cream into a small saucepan, and bring just to a boil.
  • Pour cream over chocolate, and let sit for 2 minutes to allow chocolate to melt.
  • Slowly stir cream and chocolate together until combined.
  • Stir in hazelnut liqueur.
  • Carefully dip cooled cupcakes into ganache, shaking off excess.
  • (You may also spoon ganache onto cupcakes or use a spatula to spread.) Sprinkle chopped hazelnuts onto frosted cupcakes.
  • To ensure that hazelnuts stick, sprinkle them after each half dozen you dip.
  • Excess ganache may be stored in an airtight container in the refrigerator for up to 1 week.
  • Heat gently in microwave in 10-second increments on half power, stirring between each increment.
  • Spoon over ice cream or stir a spoonful into coffee.
  • For more information:


From the Loudoun Times-Mirror, with permission from

Categories: Cupcakes 

Author Credit: Mallow Drama Cupcake Theatre

Website Credit:

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
Never Miss a Recipe! Sign Up For Our Emails!