Hazelnut Cupcakes With Nutella Hazelnut Spread Recipes
BROWNIE CUPCAKES WITH HAZELNUT BUTTERCREAM
These easy brownies are loaded with chopped hazelnuts, then they're topped with swirls of creamy chocolate-hazelnut frosting.
Provided by Jif(R) Hazelnut
Categories Trusted Brands: Recipes and Tips SMUCKER'S®
Time 50m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees F. Line 12 muffin cups with paper baking cups. Prepare brownie mix according to package directions using oil, water and eggs. Stir in 1/2 cup of chopped hazelnuts. Fill baking cups 3/4 full.
- Bake 30 to 32 minutes or until centers are set. Cool 2 minutes. Remove from pan. Cool completely on wire racks.
- For Frosting: Beat shortening, butter and chocolate hazelnut spread in a large bowl, with an electric mixer on medium speed until smooth. Add powdered sugar, vanilla, salt and 1 tablespoon of milk. Beat slowly until combined. Beat on high, 3 to 5 minutes, adding an additional 1 tablespoon milk at a time until desired consistency is achieved.
- Frost cupcakes by placing frosting into corner of resealable plastic bag. Cut 1/2-inch off corner of bag. Starting at outside edge, work in circular motion to build up frosting moving towards center, creating a swirl effect. Sprinkle with reserved chopped hazelnuts.
Nutrition Facts : Calories 482.5 calories, Carbohydrate 57.2 g, Cholesterol 41.4 mg, Fat 28.6 g, Fiber 1 g, Protein 4 g, SaturatedFat 5.7 g, Sodium 214.3 mg, Sugar 13.2 g
HAZELNUT CUPCAKES WITH NUTELLA® HAZELNUT SPREAD
Cupcakes are also known as fairy cakes, due to their tiny size and their whimsical appearance. Can you resist when you find a cupcake in front of you filled with Nutella® hazelnut spread and topped with meringue? We bet you'll feel like you have no other choice than to taste it.
Provided by Nutella® hazelnut spread
Categories Trusted Brands
Time 1h20m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Beat butter and sugar for about 5 minutes, or until light and fluffy; beat in 2 eggs and milk. Stir in hazelnuts.
- In separate large bowl, sift together flour, baking powder and salt; fold in butter mixture until combined. Spoon mixture into 12-cup paper-lined muffin pan (or individual cups, if preferred).
- Bake for 20 to 25 minutes or until tester inserted into center comes out clean. Transfer to rack; let cool completely.
- Using small knife, cut out 1-inch deep hole in top of each cupcake. Spoon Nutella® hazelnut spread into piping bag fitted with small, plain tip. Pipe about 2 tsp Nutella® hazelnut spread into each cupcake.
- Meringue: In small saucepan, heat sugar and 2 tbsp water until temperature registers 245 degrees F on candy thermometer.
- Meanwhile, using electric mixer, beat egg whites until soft peaks form. Slowly pour the sugar syrup down side of bowl, beating until side of bowl is barely warm and stiff peaks form.
- Transfer into piping bag; pipe over cupcakes. If you like: Using small cooking blowtorch, caramelize the meringue (or broil on high).
Nutrition Facts : Calories 403 calories, Carbohydrate 51.9 g, Cholesterol 62.8 mg, Fat 20 g, Fiber 1.5 g, Protein 5.7 g, SaturatedFat 8.3 g, Sodium 141.6 mg, Sugar 41.2 g
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HAZELNUT CUPCAKES WITH NUTELLA®
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- For the cupcakes: Preheat the oven to 170°C (340°F) and position the baking rack in the middle of the oven. With a whisk, cream the butter and the sugar for 5 minutes. Then mix in the eggs and the ground hazelnuts, followed by the milk. In another bowl, sift together the flour, the baking powder and the salt then fold in the previous mixture until just combined.
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- Using a small knife, cut the top of each cupcake and spoon out a little bit of the crumb (you will use as cupcake lid later) With a piping bag, fill each cupcake with 15g of Nutella® and top with the lid
- For the meringue: In a small pan, heat 150g of sugar and the water until it reaches 118° C (245° F) In the meantime, whisk the egg whites in the bowl of an electric mixer, gradually adding 35g of sugar until soft peaks form Once the sugar syrup reaches 118° C (245° F), turn up the speed of the mixer and pour the syrup along the sides of the bowl. Continue whisking until the bowl sides are barely warm
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