This recipe has three flavors I love most: chocolate, hazelnut and coffee. When combined (in a cupcake!) they make for a delicious treat any day of the year! The light & fluffy whipped cream balances out the rich, spongy cake nicely... but feel free to use whatever icing you'd like. Betty Crocker's vanilla topped with some crushed hazelnuts would do just fine!
Here's how it went down.
Chocolate & Hazelnut Coffee Cupcakes
with Vanilla Whipped Cream
Makes 12 Cupcakes
For the Cupcakes
- Cupcake liners
- 3/4 cup of cocoa powder
- 3/4 cup of flour
- 1.5 teaspoons of baking soda
- 1.5 tablespoons of hazelnut coffee grinds
- A pinch of salt
- 1 stick of butter, room temperature
- 3/4 cup of granulated sugar
- 2 tablespoons of brown sugar (I used dark, but light is fine too)
- 3 eggs
- 1.5 teaspoon of vanilla extract
- 1/4 cup buttermilk
For the Whipped Cream
- 1 cup heavy cream
- 1/2 tablespoon of confectioners sugar
- 1/2 tablespoon of vanilla
- Preheat your oven to 350 degrees Fahrenheit and line a cupcake/muffin tin with cupcake liners.
- In a separate bowl, create your dry mixture by combining the cocoa powder, flour, baking soda, coffee grinds and salt. Stir with a fork until mixed well.
- Separately begin your wet mixture by putting your softened butter and sugars (brown and white) in the bowl of a mixer. Mix on low until combined.
- Add eggs individually to the butter and sugar mixture while the mixer is still on low. Then add vanilla and slowly pour in the buttermilk.
- Once your wet mixture is combined, slowly add your dry mixture half-a-cup at a time until completely mixed.
- Spoon your mixture into your tin so that the liners are 3/4 the way full.
- Bake for 16-20 minutes, or until you can put a toothpick in the cupcake and it comes out clean. Place cupcakes on a cooling rack.
- While the cupcakes are cooling, begin making your whipped cream. Pour heavy cream, confectioners sugar and vanilla into a mixing bowl. Mix on medium-high until the mixture begins to thicken (like whipped cream) and fold.
- After cupcakes cool, put a dollop of whipped cream on each cupcake (or two dollops to create the tiered look in my photos!)