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['Close-up side view of moist hazelnut cupcakes with chocolate chips.', 'Tasty hazelnut cupcakes displayed on a rustic table, showcasing their texture.', 'Delicious slow cooker hazelnut cupcakes with a glossy chocolate topping.', 'Soft hazelnut cupcakes showing a blend of rich chocolate chips and coffee flavor.']

Slow Cooker Dreamy Hazelnut Cupcakes

Delight in these moist, chocolate-hazelnut cupcakes cooked effortlessly in a slow cooker, perfect for a cozy treat.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Dessert
Cuisine American
Servings 6 cupcakes
Calories 180 kcal

Ingredients
  

wet ingredients

  • 1/4 cup whole milk
  • 1/4 cup strong brewed hazelnut coffee (cooled)
  • 2 tablespoons canola oil
  • 1/2 teaspoon vanilla

dry ingredients

  • 2/3 cup all purpose flour
  • 1/3 cup sugar
  • 2 tablespoons cocoa powder
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup chocolate chips

Instructions
 

  • Combine all wet ingredients in a small bowl.
  • Mix dry ingredients in a medium bowl.
  • Stir wet into dry until smooth, then fold in chocolate chips.
  • Place liners in crockpot, add water, and fill batter 3/4 full.
  • Cover and cook on high for 4-6 hours, then cool before serving.

Notes

Ensure water level doesn't touch the cupcake liners during cooking.
Keyword chocolate, hazelnut, Slow Cooker