I have been wanting to have cupcake for a long time but wasn’t interested in the store made one since they are too sweet for my taste 🙂 . So I decided to make one at home with the Jello pudding mix. I got the recipe from here and made some changes of course 😀 . Once I ate the cupcake, I realized that I couldn’t taste the hazelnut at all 😦 but still it was an amazing cupcake. It had a texture of a brownie and it certainly was yummy.
Ingredients4 tbsp unsalted butter 1/4 cup vegetable oil 1/2 cup water 1 cup all purpose flour 1/2 cup sugar 1 packet Jello Chocolate Fudge instant pudding mix 1 tsp baking soda 1/8 tsp salt 2 eggs 1/4 cup buttermilk 1 tsp vanilla extract 3 tsp sugar free hazelnut syrup
- Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners.
- In a medium saucepan, melt the butter with the vegetable oil and water over low heat.
- In a large bowl, sift the flour with the sugar, cocoa powder, baking soda and salt. Add the melted butter mixture and beat with a handheld mixer at low speed until smooth. Add the egg and beat until incorporated, then add the buttermilk, hazelnut syrup and vanilla and beat until smooth, scraping the bottom and side of the bowl. Pour the batter into the lined muffin tins, filling them about three-fourths full.
- Bake the cupcakes in the center of the oven for about 25 minutes, until springy and a toothpick inserted in the center comes out clean. Let the cupcakes cool slightly, then transfer them to a rack to cool completely.