As a dutiful offspring, I needed to make something particularly charming and fancy for my maternal unit’s day of birth.
Of course, I’m also obsessed with pudding filling in cupcakes, so I totally went down that road again, and went down the hazelnut-chocolate cupcake road again.
The delicate crumb the nut meal lends to these cupcakes is so…seductive is a weird word to use in relation to cupcakes, isn’t it?
In any case, what makes these cakes special is the Frangelico in the pudding filling, and the frosting. Up until I had the tin of ground cinnamon in my hand, hovering over the bowl of sugar and margarine, I was going to make chocolate frosting.
Luckily for me, I did not. It’s a standard vanilla buttercream frosting with about a teaspoon of ground cinnamon in it.
The recipe for the cupcake and the pudding is in the link in the second paragraph, and for the sake of not being entirely lazy, I’ll post a recipe for the frosting.
1/4 cup margarine
2 cups powdered sugar
2 tablespoons soy milk
1 teaspoon vanilla
1 teaspoon ground cinnamon
Cream the margarine and add the powdered sugar in half-cup chunks. After mixing in each 1/2 cup, add the other ingredients one by one. Frosting is dependent on the kind of margarine you use, really, and a lot of other factors, so the 2 cups of powdered sugar is absolutely approximate and you should add the sugar until it reaches a texture you like, or add, a teaspoon at a time, soy milk to thin it down.