These cupcakes are delicious! They are incredibly light and hazelnutty. The texture of the cake reminds of me of a fluffy waffle, so that along with the mild hint of coffee makes these perfect for a healthy, balanced breakfast. ;) The original recipe used 7 minute frosting, but I absolutely adore these with the whipped cream frosting. I mean, what could be more perfect than whipped cream for a cappuccino cupcake?! I really didn't want to stop eating these when I made them. I had 3 the first night (please don't judge me!) and then sent the rest of to work with D the next morning (phew!) These were a hit at his office, and I will definitely make them again sometime.
Hazelnut Cappuccino Cupcakes
1 cup milk, room temperature
1 & 1/2 t espresso powder
2 t vanilla
1 and 3/4 sticks unsalted butter, room temperature
5 large egg whites, room temperature
3 and 1/4 cup sifted cake flour (sift first, then measure)
1 and 1/2 TBSP baking powder
1/4 tsp kosher salt
1 and 3/4 cups sugar
4 T hazelnut syrup, divided
Preheat the oven to 350 and line 24 muffin cups with paper liners.
Combine the milk with the espresso powder, vanilla and 2 Tablespoons of hazelnut syrup.
Lightly whisk the sifted cake flour, baking powder and salt. Set aside.
Beat the butter on medium speed until smooth. Gradually add the sugar, beating until light and fluffy, about 4-5 minutes.
On low speed, add the flour mixture in three additions, alternating with the milk mixture, ending with the flour. Scrape the sides and bottom of the bowl between additions.
In a different bowl, use the whisk attachment to beat the egg whites until stiff peaks form. Fold in a third of the beaten egg whites into the mixture until incorporated, then add the remainder, gently folding until combined.
Fill the muffin cups about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted in the middle comes out clean.
*note: some of my cupcakes had a rather ugly domed top because I filled the tins about 3/4 full. Not a big deal, just something that bugged me a little bit.
Place on wire racks to cool for 10 minutes. Lightly brush remaining hazelnut syrup over the still hot cupcakes.
After 10 minutes, remove the cupcakes from the pans and cool completely on the racks.
Nutella Filling
1/2 cup butter, room temperature
1/2 cup nutella
1.5 cups powdered sugar
2 T heavy whipping cream
pinch salt
Beat the butter and nutella together until creamy, then slowly add the powdered sugar and mix on low until completely combined. Add the salt and vanilla extract. Add the heavy whipping cream and beat on medium speed for one minute.
Stabilized Hazelnut Whipped Cream Frosting
1 t. unflavored gelatin powder
4 t. cold water
1.5 cups heavy whipping cream
1/4-1/2 cup powdered sugar
2-3 T hazelnut syrup
1/2 t. vanilla extract
First, sprinkle the gelatin powder over the cold water and let it sit for about 5 minutes, until it starts to look thick and clumpy.
Then, heat it, either over gently simmering water on the stove or in the microwave, just until the gelatin is dissolved.
Let this mixture cool until it's no longer warm at all, just room temperature, but do not let it cool so long that it actually starts to set (or you will have really gross, chewy lumps in your frosting!)
Beat the heavy whipping cream until it starts to look frothy, then add the powdered sugar, vanilla, and hazelnut syrup. Beat on med-high speed until it gets thick, then, on low speed, beat in the gelatin mixture. Switch your mixer to high and beat until stick peaks form.
*You can stop and test it before it's at the stiff peak stage to see if it is sweet or hazelnutty enough for your tastebuds, and adjust accordingly.
To assemble the cupcakes, cut a cone-shaped piece of cake out of each cupcake. Fill with about a tablespoon of the hazelnut filling, then replace the piece of cake that you had cut out. Frost generously with the hazelnut whipped cream and enjoy!
*The whipped cream frosting is just as good when made without the gelatin. The gelatin helps it keep it's form better, but I don't care for the texture after it sits in the fridge for a few days (if the cupcakes last that long). If you care about piping the whipped cream, I'd go with the stabilized version using gelatin. If you aren't too picky and just want a nice dollop of whipped cream, I'd skip the gelatin and whip the cream without it. :)
Hazelnut Cappuccino Cupcakes adapted from Bake at 350
Stabilized whipped cream adapted from Food.com
Nutella Filling adapted from Kitchen Treaty
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