Hazelnut Chocolate Cupcakes with Buttercream Frosting
Prep Time: 25 minutes
Total Time: 1 hours
Servings: 18
This recipe has honey, hazelnuts and chocolate chunks. Yum!
Ingredients:
For the Cupcakes
1/2 cup butter at room temperature
3/4 cup brown sugar
1/4 cup honey
1 tablespoon hazelnut liquor or extract
1 teaspoon vanilla
2 eggs
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup milk
1/4 cup warm coffee, or milk if desired
8 ounces high quility chocolate chopped
For the Frosting
1 cup butter softened
1 1/2 - 2 cups powdered sugar
1/2 cup honey
1-2 tablespoons hazelnut liquor or extract
For the Toasted Hazelnuts
1/2 cup chopped hazelnuts
1 tablespoon honey or more for drizzinling
For the Cupcakes
1/2 cup butter at room temperature
3/4 cup brown sugar
1/4 cup honey
1 tablespoon hazelnut liquor or extract
1 teaspoon vanilla
2 eggs
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup milk
1/4 cup warm coffee, or milk if desired
8 ounces high quility chocolate chopped
For the Frosting
1 cup butter softened
1 1/2 - 2 cups powdered sugar
1/2 cup honey
1-2 tablespoons hazelnut liquor or extract
For the Toasted Hazelnuts
1/2 cup chopped hazelnuts
1 tablespoon honey or more for drizzinling
Directions:
For the Cupcakes
Preheat your oven to 350, then lightly grease a 9" x 5" loaf pan.
Preheat oven to 350, then line a muffin tin with 18 liners and grease with cooking spray.
In a bowl combine flour, baking powder and the salt, then set aside.
In a large bowl beat butter on medium to high speed for 30 seconds.
Add brown sugar, honey, hazelnut liquoror extract and vanilla and beat until combined.
Add eggs, one at a time, beating well after each addition.
Add milk and coffee into a glass measuring cup or small bowl.
Then alternately add flour mixture and milk/coffee to the butter mixture, beating on low after each addition, then fold in chocolate.
Spoon batter into prepared muffin cups, filling 3/4 full.
Bake for 20 to 15 minutes or until the center of the cupcakes does not jiggle and the tops are puffed and lightly browned.
Cool cupcakes in muffin cups for 10 minutes, then remove cupcakes from muffin cups and cool completely.
While cupcakes bake toast hazelnuts.
For the Hazlenuts
Heat a small non-stick skillet on medium heat add hazelnuts and honey to the pan.
Toast on medium for 5 minutes, be careful and don't let them burn, then remove and allow to cool.
For the Frosting
In large bowl beat butter, honey and hazelnut liquor/extract on medium speed until light and fluffy.
Gradually add 1 cup of powdered sugar, beating well.
Taste and if needed add more powdered sugar.
To Assemble Cupcakes
Pipe the frosting on cupcakes and sprinkle with the honey toasted hazelnuts.
Then top with a drizzle of honey. Enjoy!
For the Cupcakes
Preheat your oven to 350, then lightly grease a 9" x 5" loaf pan.
Preheat oven to 350, then line a muffin tin with 18 liners and grease with cooking spray.
In a bowl combine flour, baking powder and the salt, then set aside.
In a large bowl beat butter on medium to high speed for 30 seconds.
Add brown sugar, honey, hazelnut liquoror extract and vanilla and beat until combined.
Add eggs, one at a time, beating well after each addition.
Add milk and coffee into a glass measuring cup or small bowl.
Then alternately add flour mixture and milk/coffee to the butter mixture, beating on low after each addition, then fold in chocolate.
Spoon batter into prepared muffin cups, filling 3/4 full.
Bake for 20 to 15 minutes or until the center of the cupcakes does not jiggle and the tops are puffed and lightly browned.
Cool cupcakes in muffin cups for 10 minutes, then remove cupcakes from muffin cups and cool completely.
While cupcakes bake toast hazelnuts.
For the Hazlenuts
Heat a small non-stick skillet on medium heat add hazelnuts and honey to the pan.
Toast on medium for 5 minutes, be careful and don't let them burn, then remove and allow to cool.
For the Frosting
In large bowl beat butter, honey and hazelnut liquor/extract on medium speed until light and fluffy.
Gradually add 1 cup of powdered sugar, beating well.
Taste and if needed add more powdered sugar.
To Assemble Cupcakes
Pipe the frosting on cupcakes and sprinkle with the honey toasted hazelnuts.
Then top with a drizzle of honey. Enjoy!
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