Hazelnut Mocha Cupcakes with Coffee Buttercream Frosting
Recipe type: Dessert
- 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
- 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.
- 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.
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