HAZELNUT CARROT-OAT CUPCAKES WITH CREAM-CHEESE FROSTING
These Hazelnut Carrot-Oat Cupcakes with Cream-Cheese Frosting are all kinds of delicious. Make them for Easter and you won't be disappinted.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 1h50m
Yield Makes 1 dozen
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Line a standard muffin tin with paper liners.
- In a medium bowl, whisk together flours, baking soda, salt, and finely chopped hazelnuts. In another medium bowl, whisk together oil, buttermilk, eggs, granulated sugar, vanilla, orange zest, and carrots until combined. Fold oil mixture into flour mixture until just combined. Divide batter evenly among lined cups, filling each three-quarters full.
- Bake cupcakes until golden and a toothpick inserted in centers comes out clean, about 23 minutes. Let cupcakes cool in pan 15 minutes, then transfer to a wire rack and let cool completely.
- In a small bowl, stir together cream cheese and confectioners' sugar until smooth; season with a pinch of salt. Frost cupcakes, then sprinkle with coarsely chopped hazelnuts.
CHOCOLATE HAZELNUT CAKE
Rich chocolate cake is paired with fluffy whipped cream and hazelnut spread frosting!
Provided by Glory
Categories Dessert
Time 2h30m
Number Of Ingredients 20
Steps:
- Heat oven to 350*F.
- Prepare cake pans by rubbing the sides of the pans with a little oil or butter and dusting with flour. Line bottoms of pans with parchment paper.
- In a large mixing bowl (the bowl of an electric mixer), stir together sugar, flour, cocoa, baking powder, baking soda and salt.
- Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
- Stir in hot water or coffee (the batter will be thin, don't worry, this is right).
- Divide batter evenly between prepared pans.
- Bake until the top of the cake is smooth and has a slight dome and a toothpick inserted in the center comes out clean. I baked the cake shown in three 7" pans and baked them about 30 minutes. You will need to adjust the bake time based on the pans you choose.
- Cool completely before frosting. I like to cool the cakes at room temperature a bit, then wrap in plastic wrap and freeze until cold and firm (30 minutes or up to a couple days).
- Chill your mixing bowl and beater(s) in the freezer for 5 minutes. This will help the whipping cream whip up nice and quickly.
- Pour the heavy cream into the chilled bowl, then beat until it begins to thicken. Slowly add half (1/2 cup) of the powdered sugar, while mixing. Continue to beat until the cream has almost doubled in volume and is nice and fluffy.
- Remove whipped cream from mixing bowl (into another bowl), and set in the fridge.
- In the mixing bowl (empty, but no need to clean fully), add the cream cheese. Beat until smooth.
- Add the remaining (1/2 cup) powdered sugar and mix until fully combined.
- Add the hazelnut spread to the smooth cream cheese, and blend until fully combined. Add vanilla and blend.
- Retrieve the whipped cream from the fridge and add one large scoop (about a cup) of whipped cream into the mixing bowl with the hazelnut spread/cream cheese mixture. Blend slowly (using the whisk attachment), until combined.
- Add the remaining whipped cream to the bowl and use a spatula to gently fold/stir the whipped cream into the hazelnut mixture.
- Fill and frost your prepared (cooled) cake as desired. You should have plenty of frosting to cover the cake and some remaining for decorative touches (to be added later). Move frosted cake to the freezer if you plan to add chocolate glaze (recipe follows).
- Once the cake is frosted, if desired, add a chocolate hazelnut glaze by combining 2 T. chocolate chip and 3 T. hazelnut spread in a small bowl and microwave (at 50% power) 30 seconds at a time until mostly melted. Stir to combine. Cool slightly, then pour onto the top of the frosted (and chilled) cake. Spread almost (but not quite) to the edge. Top chocolate layer with chopped hazelnuts.
- If desired, add remaining hazelnut whipped cream frosting to a piping bag fitted with a 1M tip and add decorative swirls (as pictured) around the top edge of the cake. Top each swirl with a whole hazelnut.
- Keep the cake in the fridge until ready to serve. Keep any remaining cake in the fridge.
Nutrition Facts : Calories 774 kcal, Sugar 58 g, Sodium 501 mg, Fat 49 g, SaturatedFat 33 g, Carbohydrate 79 g, Fiber 4 g, Protein 9 g, Cholesterol 145 mg, ServingSize 1 serving
CHOCOLATE-HAZELNUT FILLING AND WHIPPED-CREAM FROSTING
This filling and frosting are perfect with our Chocolate and Yule Nut Log.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- Place 2 tablespoons cold water in a small saucepan; sprinkle with gelatin, and set aside to soften, about 5 minutes.
- Meanwhile, in a medium bowl, whisk chocolate-hazelnut spread with 1/4 cup cream; set aside.
- Heat gelatin mixture very gently over low, stirring just until dissolved; set aside.
- In a large bowl, using an electric mixer, beat remaining 2 cups cream with sugar until soft peaks form. While still beating, pour dissolved gelatin mixture over cream all at once (gently reheat gelatin mixture if it has stiffened).
- Fold half of whipped cream into chocolate-hazelnut spread mixture to finish the Chocolate-Hazelnut Filling; the remaining whipped cream is the Whipped-Cream Frosting.
5 INGREDIENT HAZELNUT CAKE {& 3 YEAR BLOGGIVERSARY & GIVEAWAY!!}
Provided by Sweetphi
Time 50m
Number Of Ingredients 5
Steps:
- Preheat oven to 350, line a baking sheet with aluminum foil and set aside, and line a springform pan bottom with parchment paper, then assemble the pan and spray with cooking spray.
- Pour hazelnuts onto the aluminum foil lined baking sheet and bake for 12 minutes, until they are toasted and nice and golden brown (I like to shake the pan about halfway through so that the nuts toast evenly). Remove from oven, and let cool for 5 minutes.
- In a food processor process the toasted hazelnuts until there are no more big chunks of nuts left, about 1 minute - you don't want to over process it because you don't want it to become a paste, it should look mealy.
- In the bowl of a stand mixer beat egg whites until soft white peaks form (mine take between 5-7 minutes form, you could also do this with a hand mixer.) A tip to remember is that the bowl you put your egg whites in should be completely clean, so I always do this step first.
- In a separate bowl using a stand mixer or hand mixer beat the egg yolks and then slowly add 1 cup of sugar in a steady stream while beating the yolks and beat until it is a smooth light creamy color (about 2 minutes).
- Now fold alternatively into the egg whites big spoonfuls of the egg yolk mixture and hazelnuts, starting and ending with the hazelnuts. Make sure you always fold under so that your cake is nice and fluffy, not dense.
- When batter done, spoon it into the springform pan and bake for 25 minutes, or until a toothpick comes out clean. Allow to cool.
- In a microwave safe bowl melt the chocolate chips by microwaving them in 30 second intervals, stirring at each interval, until the chocolate chips are melted (mine take 1 minute 30 seconds usually). Spoon the chocolate over the cake.
- In a bowl beat the heavy cream and 1 Tbs sugar until it the beater leaves marks and is whipped cream consistency - mine takes 5 minutes usually. Now you can just spoon it onto the cake and spread it, or you can put it into a frosting/piping bag and frost it (I usually just spoon it into a zip lock bag, cut off a tip and viola, frosting bag). If not serving cake right away, you can put it in the fridge for storage, when the cake cools the chocolate gets hard and forms a cool layer that cracks when cut!
HAZELNUT WHIPPED CREAM
You'll go nutty for this hazelnut whipped cream! The topping is a subtle yet welcome change of pace from standard whipped cream. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 cups.
Number Of Ingredients 4
Steps:
- In a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. Add confectioners' sugar, liqueur and vanilla; beat until soft peaks form. Store in the refrigerator.
Nutrition Facts : Calories 61 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 4mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
NUTELLA FROSTING
This homemade Nutella frosting is unbelievably creamy and made from 6 simple ingredients. It holds its shape when piped and tastes fantastic on chocolate cupcakes, pumpkin cake, vanilla cake, and so much more.
Provided by Sally
Categories Dessert
Time 5m
Number Of Ingredients 6
Steps:
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth, about 2 minutes. Stop the mixer and add confectioners' sugar, Nutella, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Add up to 1/2 cup more confectioners' sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. (I always add 1/8 teaspoon salt.)
- Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it's creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.
HAZELNUT CREAM FROSTING
Categories Cake Chocolate Nut Bake Christmas Valentine's Day Quick & Easy Ramadan Fall Spring Summer Winter Edible Gift
Yield 36 cupcakes
Number Of Ingredients 6
Steps:
- the first step is to let the cream cheese and butter sit out and allow them to become room temperature. then i combine both in a medium sized bowl and mash them with a strong fork. then I proceed to whip them together until they are light and smooth. Once I add the cocoa powder and powdered sugar I then use an egg beater or mixer to continue to lightly beat the mixture together on low. When the dry ingredients are fully antiquated I then proceed to add the nutella and continue to mix on low, until the nutella is fully incorporated. Do not over mix or you could ruin the batch. If using right away make sure cupcakes have cooled before applying. If refrigerated before use be sure to let it sit out for a couple of minutes to soften before use! enjoy!
CREAMY CHOCOLATE HAZELNUT FROSTING
When I realized I had no frosting, pudding, or even whipped topping, I decided to make this one up! We love that it's not as super-sweet as most frostings.
Provided by Kimberly P.
Categories Desserts Frostings and Icings Chocolate
Time 5m
Yield 12
Number Of Ingredients 4
Steps:
- Beat cream cheese in a bowl with an electric hand mixer until softened. Add hazelnut spread, milk, and cream sherry; continue beating until smoothly combined into a frosting.
Nutrition Facts : Calories 172.8 calories, Carbohydrate 13.2 g, Cholesterol 20.6 mg, Fat 12.5 g, Protein 2.8 g, SaturatedFat 4.8 g, Sodium 75.8 mg, Sugar 11.4 g
CHOCOLATE HAZELNUT FROSTING
I came up with this trying to dress-up canned frosting for chocolate chip cookie sandwiches and was very pleased with the results. There aren't nearly enough recipes that use chocolate hazelnut spread! It's great for frosting cookies or brownies, or frosting and filling cakes. No one will ever guess this started in a can.
Provided by sweetjunkie
Categories Desserts Frostings and Icings Chocolate
Time 5m
Yield 22
Number Of Ingredients 4
Steps:
- Combine the chocolate frosting, chocolate-hazelnut spread, confectioners' sugar, and vanilla extract in a large bowl. Use an electric mixer to beat until well blended and fluffy, about 2 minutes.
Nutrition Facts : Calories 142.8 calories, Carbohydrate 22.5 g, Fat 6.1 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 1.4 g, Sodium 46 mg, Sugar 20.8 g
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