Hazelnut Coffee Cupcakes

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Raise your hand if you need a cup of coffee to jump start your mornings.   Do you wake up to the smell of coffee brewing?  Or maybe you stop at a coffee shop on the way to work.    Now imagine the smell and taste of hazelnut coffee in a cupcake.  Ok, now imagine some vanilla creamer in that coffee in the form of vanilla mascarpone cheese frosting for a perfect morning treat.  This recipe is courtesy of the Cupcake Project.

Hazelnut Coffee Cupcake Recipe

Yield: 12 cupcakes

Cupcake Ingredients:
  • 1 cup hazelnuts
  •  2 teaspoons vegetable oil
  • 1 cup sugar
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon instant coffee (use 2 teaspoons if you prefer stronger coffee)
  • 1/4 cup unsalted butter, room temperature
  • 2 large eggs
  • 2/3 cup whole milk

Frosting Ingredients:

  • 1/4 cup unsalted butter, room temperature
  • 8 ounces mascarpone cheese
  • 1/2 teaspoon vanilla extract
  • 1 cup powdered sugar

Cupcake Directions:

  1. Preheat oven to 350 F.
  2. Spread hazelnuts onto a cookie sheet.
  3. Bake for ten minutes.
  4. Once the hazelnuts are cool enough to touch, roll around in your hands or in a towel to remove the dark brown skins.  Some of the skins will stick on the nuts and that’s OK.
  5. Food process the hazelnuts with vegetable oil until they form a thick paste.
  6. In a medium-sized mixing bowl, mix together sugar, flour, baking powder, baking soda, salt, instant coffee, and butter until fully combined.
  7. Mix in hazelnut paste.
  8. Mix in eggs, one at a time.
  9. Mix in milk.
  10. Fill cupcake liners 2/3 full.
  11. Bake for 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

Frosting Directions:

  1. In a medium-sized mixing bowl, whip butter until light and fluffy.
  2. Mix in mascarpone and vanilla.
  3. Mix in powdered sugar a little bit at a time.
  4. Spread or pipe on cooled cupcakes.
  5. Optionally top with finely chopped toasted hazelnuts.
  6. Refrigerate until ready to serve.



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