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🍰 Crunchy Hazelnut Cupcakes

424 kcal · 30 min · 4 servings

Crunchy Hazelnut Cupcakes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  2. 2. Beat 125 grams of soft butter in a bowl with a hand mixer until creamy.
  3. 3. Add sugar, vanilla sugar, and a pinch of salt to the butter and mix well.
  4. 4. Stir the eggs in one by one into the butter mixture.
  5. 5. Fold in flour, baking powder, chopped hazelnuts, cocoa, and milk into the batter.
  6. 6. Continue stirring the batter until it is smooth and homogeneous.
  7. 7. Line a muffin tin with baking cups.
  8. 8. Distribute the batter evenly among the cups.
  9. 9. Bake the muffins for about 20 minutes in the oven.
  10. 10. Remove the muffins from the tin and place them on a cooling rack.
  11. 11. Let the muffins cool down completely.
  12. 12. Beat 125 grams of soft butter and nut nougat cream in a bowl with the hand mixer.
  13. 13. Sift powdered sugar and let it slowly trickle into the cream.
  14. 14. Whip the cream for about 2 minutes until fluffy.
  15. 15. Put the cream into a piping bag or use a spoon.
  16. 16. Spread the cream on the cooled muffins.
  17. 17. Sprinkle the cupcakes with chopped hazelnuts as desired.
  18. 18. Serve the finished cupcakes and enjoy.

Nutrition per serving