diff
10 port
12 ingr
80 min
Hazelnut Cupcakes

Hazelnut cupcakes with NUTELLA® hazelnut spread

Hazelnut cupcakes with NUTELLA® hazelnut spread

Ingredients
Hazelnut Cupcakes

For the cupcakes:

1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1/2 cup whole milk
1 cup ground hazelnuts
1 cup all-purpose flour
1/2 tsp baking powder
Pinch of salt
1/2 cup Nutella® hazelnut spread

For the meringue:

1 cup confectioners’ sugar
2 egg whites
2 tsp water

Steps

Hazelnut Cupcakes

For the cupcakes:

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.

Hazelnut Cupcakes

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.

Hazelnut Cupcakes

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.

Hazelnut Cupcakes

For the meringue:

In small saucepan, heat sugar and 2 tbsp water until temperature registers 245°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.

Hazelnut Cupcakes

Transfer into piping bag; pipe over cupcakes.

Hazelnut Cupcakes

If you like: Using small cooking blowtorch, caramelize the meringue (or broil on high).

Enjoy!
Hazelnut Cupcakes