For months I’ve had an abandoned jar of Nutella, leftover from my semi-annual crepe-days in college. I like Nutella, but I’ve never been over-fond of Nutella on toast, so the jar has languished in the cupboard until I found it, digging around for a jar of sun-dried tomatoes, and, naturally, an idea for cupcakes came to mind. Chocolate Hazelnut with a little bit of love from Cinnamon has been delightful in the past, but I wanted to mix up the standard Chocolate-Hazelnut-Cupcake with Cinnamon accent frosting; thus the Cinnamon & Brown Sugar Cupcake with Nutella Cream Cheese Frosting.
Posts Tagged ‘Hazelnut’
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.
Okay, so these were labor-intensive little buggers. After the orange-chocolate cupcakes earlier, my associate AWGster commented that ze would prefer something much less…orange-y, as filling. Which is how these were born.
I’m really digging the texture that adding nut-meal to cupcakes gives–I feel like the cupcakes are more moist and tender and have a really good…umm, well, I’ve only heard this in the context of coffee and wine, but mouth-feel. Anyways, it’s awfully lucky I’m not allergic to nuts.
So these cupcakes are chocolate hazelnut cupcakes, with a hazelnut buttercream frosting, chocolate ganache topping, and a chocolate pudding filling, and ALL are vegan, because I’m totally a winner.
These cupcakes took forever to make, but are definitively worth it. (more…)
I really wanted these chocolate hazelnut cupcakes, and the easiest way to get such cupcakes was modify these cupcakes. It was super super easy and I fully recommend it.
Basically, I omitted a couple tablespoons of flour, bringing it down to just 1 cup of flour, and added a quarter cup of cocoa powder. (more…)
This time, hazelnut cupcakes with vegan hazelnut mocha mousse filling piped in.
These…were a lot of work, but the results were pretty darn good. These, like many delightful baked goods, involve an alcoholic beverage. I would very much like to try to make chocolate stout cupcakes. I’ll post when that does happen. I’m in a town with a beer culture that means I can go to the grocery store and buy craft beer–which is a great situation to be in when you’re a beer fan.
Anyhow, on to these little charmers. These are from the Isa Chandra Moskowitz & Terry Hope Romero’s Vegan Cupcakes Take over the World, which you should strongly consider buying.
This is a time consuming project, make no mistake. Is it worth it?