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  • kcsimos

coffee hazelnut cupcakes

Prep: 5min (icing) | Baking: 20min

Complexity: 1/5

* Similar recipe to coffee hazelnut fairy cakes


(makes 12 cupcakes)

For the batter:

  • 100g butter, room temp

  • 70g sugar

  • 100g flour

  • 2 tsp vanilla sugar

  • 2 eggs

  • 2 tsp baking powder

  • 1/4 tsp salt

  • 2 tbsp milk

  • 1 espresso (6 tbsp for batter, 2 tbsp for icing)

  • 50g hazelnuts, pulsed into a coarse powder

For the icing:

  • 25g butter, room temp

  • 120g icing sugar

  • 2 tbsp of the espresso listed above

For the filling:

  • 12 tbsp hazelnut filling


Preheat oven to 180°C.

Beat butter, egg, sugar, vanilla, flour, milk, 6 tbsp espresso, salt, and baking powder into a creamy mixture. Add hazelnuts and combine.

Spoon into cupcake paper liners and bake 20 min.

Place cupcakes on a wire rack to cool.

Use a cupcake corer to remove the centre of each cupcake, and fill with 1 tbsp hazelnut spread. You can then place the cored tops neatly back on, or just proceed to cover with icing:

For the icing, mix butter, 2 tbsp espresso, and icing sugar together, and spread a thin layer over cupcakes using a knife.  

Optional: sprinkle hazelnut croquant on top

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