I have a slight obsession with the hazelnut cappuccino. At this point, I’m pretty sure my blood type is O-Hazelnut.
I love them so much that I was fantasizing about how yummy a hazelnut cappuccino cupcake would be. The next day at the grocery store, I found two bottles of this in the clearance section:
{That’s a sign, people. And, yes, I check the clearance section of the grocery store. I only wish the tags were prettier.}
Anyhoo…if you LOVE hazelnut like I do, I hope you’ll love these cupcakes. The cakes themselves are a light, coffee-flavored cupcake, topped with a hazelnut syrup.
For the frosting, I wanted something that was like the foamy milk on a cappuccino, not buttery, not tangy, just fluffy. I decided to use 7-minute frosting (my first time ever). The frosting is glorious, fluffy, shiny, and beautiful….infused with hazelnut syrup and a little drizzle on top.
{Recipe adapted from Martha Stewart Cupcakes.}
IF you DON’T like hazelnut syrup…I’m looking at you, Mr. E…make the recipe, omitting the syrup, and call them Cafe au Lait Cupcakes, or Latte Cupcakes, or plain ol’ cappuccino cupcakes.
Hazelnut Cappuccino Cupcakes
For the cupcakes:
1 cup plus 2 TBSP milk
1 & 1/2 tsp espresso powder
2 tsp vanilla
1 and 3/4 sticks unsalted butter
5 large egg whites
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
1 TBSP hazelnut syrup
Combine the milk with the espresso powder and vanilla. (Look for instant espresso powder near the Sanka.) Leave on the counter to come to room temperature. Set out the butter and egg whites to come to room temperature as well.
Meanwhile, preheat the oven to 350. Line 24 muffin cups with paper liners. Set aside.
Lightly whisk the sifted cake flour, baking powder and salt. Set aside.
Once the butter has come to room temperature, beat until smooth. Gradually add the sugar, beating until light and fluffy.
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 bit of the beaten egg whites into the mixture until incorporated, then add the remainder, gently folding until combined.
Fill the muffin cups about 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted in the middle comes out clean.
Place on wire racks to cool for 10 minutes. Lightly brush with 1 tablespoon hazelnut syrup.
After 10 minutes, remove the cupcakes from the pans and cool completely on the racks.
7-Minute {Hazelnut} Frosting
1 and 1/2 cups, plus 2 TBSP, sugar (divided)
2/3 cup water
2 TBSP light corn syrup
6 egg whites, room temperature
1 TBSP hazelnut syrup, plus more for drizzling
Place 1 and 1/2 cups sugar, water and corn syrup in a medium saucepan. Clip on a candy thermometer so that it is not touching the bottom of the pan. Bring to a boil over medium heat, stirring, until the sugar dissolves. Once the mixture reaches a boil, stop stirring and cook until it reaches 230 degrees.
Meanwhile, once the syrup starts boiling, place the egg whites into the bowl of a stand mixer. Beat on medium-high, using the whisk attachment, until soft peaks form. Add the remaining 2 TBSP sugar, beat to combine.
Once the syrup reaches 230 degrees, immediately remove from heat. While the mixer is running on medium low, slowly pour the syrup down the side of the bowl into the beaten egg whites. Raise the speed to medium-high and beat until stiff peaks form and the frosting is cool. This should take about 7 minutes. 🙂
Stir in the tablespoon of hazelnut syrup.
{Have you seen Despicable Me? I just wanted to yell, “It’s so FLUFFY!!!”
Transfer to a large piping bag fitted with a large tip. (I used a closed star tip.) Pipe the frosting on the cupcakes. Drizzle on a bit more of the hazelnut syrup on top of the piped frosting.
