Hazelnut Christmas Cupcakes with Nutella®
These hazelnut Christmas cupcakes, filled with creamy Nutella®, are great fun to get the whole family baking!
Topped with a toasted meringue, these hazelnut christmas cupcakes can be decorated with any Christmas cupcake decorations you like. Our hazelnut cupcake recipe is easy to follow and will go down a treat this Christmas.
INGREDIENTS FOR 10 CUPCAKES
-
110g soft butter
-
220g granulated sugar
-
2 eggs
-
120g ground hazelnuts
-
115g flour
-
½ teaspoons (2g) baking powder
-
a pinch of salt
-
120ml whole milk
-
150g Nutella®
-
2 egg whites
-
185g granulated sugar
-
50g water
HOW TO MAKE HAZELNUT CHRISTMAS CUPCAKES
-
For the cupcakes: Preheat oven to 350 degrees F. Beat butter and sugar for about 5 minutes, or until light and fluffy, then beat in 2 eggs and milk. Stir in your ground hazelnuts. In a separate large bowl, sift together the flour, baking powder and salt; fold in butter mixture until fully combined.
-
Spoon the mixture into 12-cup paper-lined muffin pans (or individual cups or wrappers, if preferred). Bake for 20 to 25 minutes or until tester/toothpick inserted into the center of a cupcake comes out clean. Transfer to a drying rack or other area and let the cupcakes cool completely.
-
Using a small knife, cut out a 1-inch deep hole in the top of each cupcake. Spoon Nutella® hazelnut spread into a piping bag fitted with small, plain tip. Pipe about 2 tsp Nutella® hazelnut spread into each cupcake.
-
For the meringue: In a small saucepan, heat sugar and 2 tbsp water until temperature registers 245°F on a thermometer. Meanwhile, using an electric mixer or handheld whisk, beat egg whites until soft peaks form. Next, slowly pour the sugar syrup down the side of bowl, beating until side of bowl is barely warm and stiff peaks form
-
Transfer the meringue mixture into a piping bag; pipe over cupcakes as pictured.
-
If you like or are able to: Using a small cooking blowtorch, caramelize the meringue (or broil on high) & serve!
