Hazelnut cupcakes with Chocolate Hazelnut Frosting
The absolute perfect year-round treat for Nutella lovers! Works as a birthday dessert, an afternoon snack with a cup of hot coffee, or anything in-between.
Ingredients
Hazelnut Cupcakes
- 1 cup (160g) KAMUT® White Flour (or 1 1/4 cup all purpose flour)
- ¾ cup (50g) hazelnut flour
- ½ tsp salt
- 1 tsp baking powder
- 1 large egg
- ½ cup white sugar
- ¼ cup brown sugar
- ½ cup olive oil
- 1 tsp vanilla extract
- ½ cup whole milk
Chocolate Hazelnut Buttercream Frosting
- 6 oz powdered sugar
- 2 tsp unsweetened cocoa powder
- 6 TBSP unsalted butter (room temperature, softened)
- ½ cup chocolate hazelnut spread (or Nutella)
- ¼ tsp salt
- 2 TBSP milk (up to 2 TBSP)
Instructions
Hazelnut Cupcakes
- Preheat oven to 350℉ and start with your cupcake tin. Line with cupcake or muffin cups and set aside.
- Measure milk in a liquid measuring cup and set aside.
- In a medium mixing bowl, combine flour, hazelnut flour, salt and baking powder. Set aside.
- Measure the olive oil in a liquid measuring cup. In a large mixing bowl, whisk the eggs and both sugars until smooth and fluffy. While whisking, drizzle in the olive oil. Add vanilla extract and whisk until just combined.
- Add half of the dry ingredients to the wet ingredients. Mix until just incorporated then add the milk and, again, mix until just incorporated. Finally, add the last half of the dry ingredients and mix until just combined. Do not overmix.
- Use a muffin or cookie scoop to put one level scoop of cupcake batter in each cupcake liner.
- Bake for 25-28 minutes until cupcakes start to turn golden brown at the edges and a toothpick comes out with a few moist crumbs. Transfer to a wire rack to cool for 5-10 minutes before removing cupcakes from pan to cool completely.
Chocolate Hazelnut Buttercream Frosting
- Start by sifting the powdered sugar and cocoa powder through a sieve or fine metal mesh strainer. Set aside.
- Cream softened butter and chocolate hazelnut spread until completely smooth, scraping down the sides of the bowl as needed. Add the powdered sugar mixture and mix on low until all of the powder is absorbed by the nutella and butter mixture. Frosting will be very thick.
- With the mixer still on low, add the salt and slowly drizzle in approximately half of the milk. When the milk is incorporated, check frosting consistency. If it still resembles fudge, add more milk.
- You have added enough milk when the mixture is smoother than fudge but not wet. When this happens, increase the mixer to medium speed then to medium-high for 3-5 minutes to achieve a nice, fluffy frosting.
- For the same look as the photo, fit a piping bag with a Wilton 1M tip and swirl from the outside and work your way in to create a peak or spread frosting using an offset spatula.