Hazelnut cupcakes

Difficulty: low

Preparation: 15 minutes

Cooking: 35 minutes

Doses for: 12 people

Cost: low

With milk and hazelnut spread you can create many sweets, one more delicious than the other! In this recipe, we propose hazelnut cupcakes as a dessert for a greedy snack or to offer when you have guests or to take with you when you are invited to a friend’s house. Their preparation is simple and their taste is truly irresistible!

Try the cupcake recipe also with Cappuccino Spread Cascina San Cassiano.

Ingredients

210 g of flour 00
165 g of sugar
4 eggs
80 g of butter
Milk and Hazelnut Spread Cascina San Cassiano

40 g of honey
10 g of baking powder
20 g of unsweetened cocoa powder
salt

Preparation

In a large bowl, pour eggs, sugar, honey, a pinch of salt and whisk everything until a frothy cream is obtained. Add flour, baking powder and cocoa to the mixture. Melt the butter in a separate bowl and add the hazelnut cream. Combine the hazelnut spread with the butter in the previous mixture and mix well. Prepare a mold with 12 cupcakes and fill the cups with the dough with the help of a pastry bag, leaving at least 1 cm from the edge. Bake in a preheated static oven at 180 ° C for 35 minutes (in a convection oven at 160 ° C for 25 minutes). In the meantime, prepare another sac-à-poche with the hazelnut spread. Once the cupcakes are taken out of the oven, allow to cool and spread the cream on each cup.