Hazelnut Mocha Cupcakes with Coffee Butter Cream Frosting Recipe: Sponsored by Bob’s Red Mill Natural Foods

4.9 from 10 reviews

Hazelnut Mocha Cupcakes with Coffee Buttercream Frosting

Yum

Prep time

20 mins

Cook time

18 mins

Total time

38 mins

Recipe type: Dessert

Serves: 24

Ingredients

Cupcakes
½ Cup – Bob’s Red Mill Hazelnut Meal/Flour
1.5 Cups – All Purpose Flour
2 Cups – Sugar
¾ Cup – Cocoa Powder
2 Tsp – Baking Soda
1 Tsp – Baking Powder
2 Eggs
1 Cup – Strong Brewed Hazelnut Coffee (Make a little extra for the frosting.)
1 Cup – Whole Milk (Room Temp.)
½ Cup – Salted Butter (Melted & Cooled)
1 TBSP – Bourbon Vanilla Extract
Frosting
1.5 Cups (3 Sticks) – Butter (Room Temp.)
4 Cups – Confectioners Sugar
3 TBSP – Hazelnut Coffee (Can use more if desired.)
2 TBSP – Heavy Cream (Can use more if needed.)
Grated semi-sweet chocolate for garnish.

Instructions

Preheat oven to 350 degrees F.
Sift together all dry ingredients. Some of the Bob’s might not make it through the sifter, so just dump those pieces back into the sifted ingredients and give it a quick stir.
In a separate bowl combine eggs, vanilla, and butter. Whisk together.
Make a well in your dry ingredients and add in the egg mixture.
While combining, slowly add in the milk coffee until batter becomes dark brown and a little soupy. (We mixed the coffee and milk prior to this step.)
Line your cupcake pan with your favorite liners.
Fill your liners ¾ full.
Bake for 18-19 minutes. Check using a tooth pick or fork.
Allow to thoroughly cool before frosting.
When ready to frost, blend together butter and sugar. Slowly add in cream and coffee until desired flavor and consistency has been reached.
Mix on medium for 2-3 minutes. Butter Cream frosting should be light-ish with soft peaks.
Pipe onto cupcakes and garnish with grated semi-sweet chocolate.
*The frosting makes enough to generously frost 24 cupcakes if you’re doing a single layer frosting.

We were sponsored Bob’s Red Mill Natural Foods for a second recipe as part of the Blogger Recipe Challenge. This time around we decided to play with their Hazelnut Meal/Flour a bit. After reading about the best uses for their Hazelnut Meal we decided to substitute some of the flour for the meal. We weren’t trying to do anything gluten-free. We really just wanted it for that extra hazelnut kick, and a slightly coarser texture. We beyond loved how these cupcakes turned out. They rose and baked up nicely, taste phenomenal, and were very moist. Definitely cupcakes we’ll be making again and again with the use of Bob’s Red Mill. Bob’s Red Mill can also be purchased through Amazon.

About the Author
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About Rebekah (Editor)

Rebekah spent much of her childhood on the coast of Maine where she cultivated her affinity for local seafood. Her lust for traveling extended beyond her New England borders and so she spent time traveling to Nepal, Mexico, Canada, Puerto Rico, and various parts of the U.S. before taking up blogging and spawn rearing as her full time gig. A transplant into the DC Metro Area, she has a newfound enthusiasm for gastronomy, and finding the best indulgences in the District. Rebekah's photographs and writing have been published by various media outlets, however her love of adventure would find her constantly on the go exploring new places and cuisine.

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34 thoughts on “Hazelnut Mocha Cupcakes with Coffee Butter Cream Frosting Recipe: Sponsored by Bob’s Red Mill Natural Foods”

Yum, Hazelnut is my favorite. I want to eat this right now.

Looks like some great recipes here! Yum! Your cupcakes look absolutely delicious!

I’m drooling right now. I am a big fan of cupcakes as it is, but coffee butter cream frosting? I am sold.

I love Bob’s Red Mill. I wish I could still have Hazelnut- I used to love it, but I’ve apparently acquired an allergy

This is basically all of my favorite things wrapped together in my favorite dessert package. Great cupcake recipe. Thanks for sharing. I’m inspired to do some baking now.

OMG. I was just looking around for a recipe for this weeks church dessert picnic. YUM YUM YUM!

Those look so good!

Those look amazing! And they are made with Bobs Red Mill? Wow, how awesome. Thank so you so much!

These look amazing! I’m sure they would be a big hit in my house.

Okay, seriously! I don’t know where to start!? These cupcakes look and sound absolutely incredible. Now.. I REALLY want to try Bob’s Red Mill Hazelnut Meal… I haven’t heard of this yet! I am trying to eat a bit differently and have been considering their products. Great timing! Thanks for sharing the fun!

I love these and the picture is beautiful.

Wow what a fabulous treat! Thanks for much for sharing this! I love anything with chocolate and coffee flavors.

These muffins look like they taste amazing.

Wow, those are gorgeous! I love hazelnut. Keep your fingers crossed that mine come out looking as good as those!

I bet the hazelnut is amazing in these! They look beautiful!

You had me at hazelnut! These sound really tasty.

I love hazelnut flavor!!! These look delicious!!! I can’t wait to try them!!

Yummy! I love every part of this cupcake and they are beautiful! I would love to make these!

Got me hooked with the name of this creation and then the pic made me melt! yum

I love Bob’s Red Mill products, especially their coconut and almond flours.

I am drooling over this recipe, sounds great!

Oh these sound so good. I am a nut for anything mocha, so I will be trying these.

Now these simply look divine!

Holey camoley! Those look delicious! Can I get one of those air lifted to me?

Yum! That frosting looks awesome – can I just have that with a spoon?

I don’t think I’ve ever heard of Bob’s Red Mill Natural Foods but I’d love to try this recipe! The cupcakes look amazing!

Oh my goodness – these look scrumptious! My husband happened to be walking by when these were up and he now wants me to make them. LOL.

Rebekah says:

March 25, 2014 at 4:59 pm

Haha! That’s too funny. My husband was complaining that he isn’t much of a hazelnut person. After his first bite, “These are the best cupcakes I’ve ever had in my life.”

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