Hazelnut Creme Brulee Cupcakes
- Ready In:
- 1hr 10mins
- Ingredients:
- 18
- Yields:
-
24 cupcakes
- Serves:
- 24
ingredients
- 3⁄4 cup butter
- 3 eggs
- 2 1⁄2 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 3⁄4 cups sugar
- 2 tablespoons hazelnut-flavored liqueur
- 2 teaspoons vanilla
- 1 cup milk
- 1⁄2 cup toasted hazelnuts, finely chopped (filberts)
-
Vanilla-Hazelnut Buttercream
- 1⁄3 cup butter
- 4 cups powdered sugar
- 2 tablespoons milk
- 1 tablespoon hazelnut-flavored liqueur
- 1 teaspoon vanilla
- 3 -4 teaspoons milk
-
Caramelized Sugar Drizzle
- 1⁄3 cup sugar
- whole nutmegs, grated (optional) or ground nutmeg (optional)
directions
- Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour twenty-four 2-1/2-inch muffin cups (or line with paper bake cups). In a medium bowl stir together flour, baking powder, and salt. Set aside.
- Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in liqueur and vanilla. Alternately add flour mixture and milk, beating on low speed after each addition just until combined. Fold in nuts.
- Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
- Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
- For the buttercream: Allow butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup of the powdered sugar, beating well. Beat in the 2 tablespoons milk, the liqueur, and vanilla. Gradually beat in the remaining powdered sugar. Beat in additional milk until buttercream reaches spreading consistency.
- For the Sugar drizzle: In a large skillet cook sugar over medium-high heat until sugar starts to melt, shaking skillet occasionally. Do not stir. When sugar starts to melt, reduce heat to low and cook about 5 minutes or until all of the sugar is melted, stirring as needed with a wooden spoon. Remove from heat. Immediately drizzle sugar mixture over frosted cupcakes.
- Spread Vanilla-Hazelnut Buttercream onto tops of cupcakes. Quickly drizzle with Caramelized Sugar Drizzle. If desired, sprinkle with nutmeg. Makes 24 (2-1/2 inch) cupcakes.
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