Easy and delicious hazelnut cupcakes with the rich taste of espresso in the Nutella frosting.
Makes 12 cupcakes
Makes 12 cupcakes
INGREDIENTS
For the cupcakes
1 1/2 cup hazelnut flour or toasted, finely ground hazelnuts
1 1/2 cup hazelnut flour or toasted, finely ground hazelnuts
2/3 cup (80g) all purpose flour
3 teaspoon (24g) baking powder
1/4 teaspoon (2g) salt
1/2 cup granulated sugar (I used light brown Demerara sugar)
1/2 cup granulated sugar (I used light brown Demerara sugar)
2 eggs at room temperature
1/3 cup (80ml) olive oil
1/3 cup (80ml) milk
1/3 cup (80ml) milk
1/3 cup espresso or strong coffe
For the frosting
9 tablespoon salted butter, at room temperature
9 tablespoon salted butter, at room temperature
2 tablespoon icing sugar
1/2 cup Nutella
1 tablespoon freshly espresso or strong coffee, cooled
1/2 cup Nutella
1 tablespoon freshly espresso or strong coffee, cooled
Decorations
Toasted hazelnuts coarsely chopped
DIRECTIONS
Preheat the oven at 350ºF (180ºC). Position the rack in the middle of the oven. Put the paper liners in the cupcake pan.
In a small bowl mix the hazelnut flour, the all-purpose flour, baking powder, and salt, set aside.
In a large bowl whisk, eggs, sugar and the olive oil until all the ingredients are combined.
Stir in the dry ingredients with a rubber spatula, alternating in two addition with the milk and espresso until everything is combined, but it is really important not to overmix the batter in order to have good results. Try out this baking trick for the best results.
Divide batter among baking cups, filling each about two-thirds full.
Bake for around 20 to 22 minutes or until a toothpick inserted into the center of the cupcakes comes out clean. Let cupcakes cool for 5 minutes before removing on a wire rack to cool completely.
Making the espresso and Nutella frosting
In a large bowl, cream the butter with an electric mixer. Add the icing sugar, Nutella and espresso until shiny and creamy.
Place a mound of frosting (about 2 tablespoons) on top of each cupcake, and frost each using a small spoon or a small offset spatula to create swoops.
Sprinkle some toasted hazelnut on top.
In a large bowl, cream the butter with an electric mixer. Add the icing sugar, Nutella and espresso until shiny and creamy.
Place a mound of frosting (about 2 tablespoons) on top of each cupcake, and frost each using a small spoon or a small offset spatula to create swoops.
Sprinkle some toasted hazelnut on top.
This recipe was inspired from My sweet kitchen cookbook, Hazelnut Cake with Espresso and Nutella by Linda Lomelino
No comments:
Post a Comment