Wake up your taste buds with these espresso-infused hazelnut cupcakes! They're irresistibly moist, filled with a French vanilla espresso cream, and crowned with a luxurious Nutella buttercream and a Ferrero Rocher. This recipe yields 18 delightful cupcakes.
For the Cupcake Batter:
- 118 ml (1/2 cup) vegetable oil
- 237 ml (1 cup) milk, at room temperature
- 177 ml (3/4 cup) cold brew coffee
- 2 large eggs, at room temperature
- 5 ml (1 tsp) vanilla extract
- 375 grams (3 cups) all-purpose flour
- 350 grams (1 3/4 cups) granulated or light brown sugar
- 5 grams (1 tsp) baking powder
- 7.5 grams (1 1/2 tsp) baking soda
- 2.5 grams (1/2 tsp) ground nutmeg
- 2.5 grams (1/2 tsp) ground cinnamon
- 1.5 grams (1/4 tsp) salt
- 2 packets (0.09 oz each) instant espresso powder
For the Filling:
- 4 jars of Vanilla Petit Pot (French vanilla dessert)
- 1 gram (1/2 tsp) instant espresso powder for each jar
For the Nutella Buttercream:
- 226 grams (16 tbsp) unsalted butter, softened
- 438 grams (3 1/2 cups) powdered sugar
- 118 ml (1/2 cup) Nutella
- 15-30 ml (1-2 tbsp) cold brew coffee
- 15-30 ml (1-2 tbsp) heavy cream
- 5 ml (1 tsp) vanilla extract
- Ferrero Rocher candies for garnish
Instructions:
- Begin by preheating your oven to 175°C (350°F) and line a cupcake pan with paper liners.
- In a bowl, whisk together the oil, milk, cold brew, eggs, and vanilla extract until well combined.
- In a separate mixing bowl, sift together the flour, sugar, baking powder, baking soda, nutmeg, cinnamon, salt, and espresso powder.
- Gradually mix the wet ingredients into the dry ingredients until the batter is smooth, about 2 minutes with a mixer on medium speed.
- Fill the cupcake liners three-quarters full and bake for approximately 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- For the filling, stir 1/2 tsp of espresso powder into each jar of Vanilla Petit Pot until well combined, then transfer the mixture into a piping bag.
- For the buttercream, beat the softened butter until creamy, then incrementally add the powdered sugar and Nutella. Continue to beat, adding in the cold brew, heavy cream, and vanilla until the frosting is fluffy and smooth.
- Once the cupcakes are baked and cooled, carve a small hole into the center of each and pipe in the espresso vanilla filling.
- Pipe the Nutella buttercream on top and finish each cupcake with a Ferrero Rocher candy.
Enjoy these Espresso Hazelnut Delight Cupcakes as a festive treat that's sure to bring joy and energy to any holiday morning!
