Its world Nutella day today! And what better way to celebrate such an important event than to make cupcakes!!! And not just any cupcakes, these are melt in your mouth, hazelnut scented, must eat every last bit cupcakes!
This post is part of the Mentaka monthly ingredient challenge – this time hazelnuts and Nutella!
Makes about 14 – 16 cupcakes
1 cup granulated sugar (200 gr)
170 gr of butter at room temperature
2 eggs at room temperature
160 gr sour cream
1 teaspoon of pure vanilla extract
1 1/4 cup of all-purpose flour (160 gr)
½ a cup ground hazelnuts (50 gr)
½ teaspoons of baking powder
½ teaspoons of baking soda
¼ teaspoon of salt
1 tablespoon of Frangelico
For the frosting
250 gr of butter (slightly softened)
125 gr powdered sugar
2/3 of a cup Nutella
Preheat oven to 175 degrees Celsius.
Line the bottom of a cupcake pan with cupcake baking cups.
Toast the hazelnuts for a few minutes and then pulse them in a food processor until they are finely ground.
In a separate bowl combine the eggs, half of the sour cream and vanilla extract, whisk and set aside.
In the bowl of your electric mixer fitted with the paddle attachment combine the flour, ground hazelnuts, sugar, baking powder, baking soda and salt.
Add the butter, Frangelico and remaining sour cream – beat on medium speed for 1 minute, scrape down the sides. Add the egg mixture in 2 parts beating on medium speed after each addition.
Using a large ice-cream scoop, scoop the batter into the prepared pan.
Bake for 20-25 minutes until a cake tester inserted in the center comes out clean.
Let the cupcake cool completely before topping with the frosting.
In the bowl of your electric mixer fitted with the paddle attachment mix the butter until it is smooth. Add the powdered sugar and combine. Add the Nutella and mix until all the ingredients are combined and the mixture is smooth. Transfer the frosting mixture to a piping bag fitted with a star tip and frost the cupcakes. Optional: add sprinkles or little candy for decoration.