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Frangelico-Infused Hazelnut Cupcakes

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This recipe begins with a basic vanilla cupcake recipe but morphs into something spectacular with some adult ingredients.

Frangelico-Infused Hazelnut Cupcakes

Ingredients Needed For Frangelico-Infused Hazelnut Cupcakes
2 cups sugar
4 eggs
2 1/2 cups all-purpose flour
1 cup milk
3/4 cup vegetable oil
2 1/4 teaspoons baking powder
1 teaspoon hazelnut flavoring
1/2 cup crushed, roasted hazelnuts
drizzles of Frangelico liquor
1 recipe chocolate ganache (recipe follows)
1 recipe hazelnut buttercream (recipe follows)

Directions To Prepare Frangelico-Infused Hazelnut Cupcakes
Preheat oven to 350 degrees F
Line 18 cupcake liners
In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened, about 1 minute. Add flour, milk, oil, baking powder, and hazelnut flavoring and beat for another minute, just until the batter is smooth and creamy. Don't overbeat. Fold in the roasted Hazelnuts. Scoop batter into the prepared liners

Bake in preheated oven for 15 minutes until they spring back when touched. Remove and allow to cool
Brush each cupcake with Frangelico to keep the cupcake moist, allow to sit for an hour before filling.

Fill each cupcake with a generous squirt of ganache
Frost with a Frangelico-infused basic buttercream frosting, garnish with roasted, crushed hazelnut.


9 ounces bittersweet chocolate, chopped
1 cup heavy cream

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.



1/3 cup butter
2 tablespoons hazelnut liqueur, such as Frangelico
3 cups sifted confectioners’ sugar
2 to 3 tablespoons half-and-half

Cream butter with an electric mixer at medium speed. Add Frangelico. Gradually add confectioners’ sugar, alternating with half-and-half, beginning and ending with powdered sugar. Beat until mixture reaches spreading consistency.

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Sunday, February 18, 2018, 6:58 am

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