...Nutella Buttercream

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Cheeky tasty cupcakes from the kitchens of  chrismukkah

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...Gods, did I need to post this for a good while!

The recipe is from: http://thebaymagazine.com/stories/Eggnog-Hazelnut-Cupcakes-with-Nutella-Buttercream-Frosting,10553?category_id=5&town_id=3&sub_type=stories,packages,photos,blogs,dining

Makes 12 Cupcakes
Eggnog lends its festive flavor to both the cupcakes and the frosting in this decadent dessert.

Ingredients

• 1 cup + 2 tablespoons unbleached all-purpose flour
• 1/2 cup + 2 tablespoons ground toasted hazelnuts (see notes below)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup dark brown sugar
• 1/2 cup granulated sugar
• 3/4 cup eggnog (you can use ANY kind, AND if you happen to be lactose intolerant you can either use the Soymilk eggnog or the Lactaid kind!)
• 2 large eggs
• 1 teaspoon vanilla extract

For the Nutella Buttercream Frosting:

• 1/4 cup (1/2 stick) unsalted butter, softened
• 1/4 cup Nutella
• 1/2 cup confectioner’s sugar, sifted
• 1 tablespoon eggnog (skipped)
• 1 nip Kahlua coffee liquor (optional)

Optional garnish:
• 12 whole hazelnuts

Preheat the oven to 350°F.

Line a standard-sized muffin tin with cupcake liners.

In a medium mixing bowl, combine the flour, ground hazelnuts, baking powder, cinnamon, nutmeg and salt, and stir well to be sure the dry ingredients are evenly combined.

In a large mixing bowl, cream the butter and sugars.

Pour in the eggnog and vanilla extract, and mix until they are combined with the butter and sugar.

Add the eggs, one at a time, mixing until each egg is just incorporated into the batter.

Add the dry ingredients to the wet, and mix until they have been incorporated fully into the batter, scraping down the sides of the bowl as needed.

Use a spoon or ice cream scoop to transfer the batter to the cupcake liners, and fill each of the liners almost to the top.

Bake until the muffins are golden brown and a toothpick inserted into the middle comes out clean, 22 to 25 minutes.

Cool the cupcakes in the pan on a cooling rack until they are cool enough to be handled.

Transfer the cupcakes to the cooling rack, and allow them to cool completely before frosting them.

For the Buttercream:

In a large mixing bowl, using a stand mixer or hand mixer to blend the ingredients, combine the butter, Nutella, confectioner’s sugar and eggnog and beat at medium-high speed until you have a light, fluffy, creamed frosting. This should take 3 to 5 minutes. What I also did, to 'loosen' it up, is to add that nip of Kahlua and stir it all up with my electric mixer. I also found it helpful to get a small saucepan, put in maybe 1/2 cup of water or so, and let simmer - then put the bowl of frosting on top of the simmering water to keep it heated.

Use a pastry bag or an offset spatula to frost the cupcakes.

Note:

To toast hazelnuts, place them on a parchment-lined rimmed baking sheet and toast at 350°F until they are lightly browned and their skins are starting to peel off, 12 to 15 minutes. Allow the nuts to sit until they are cool to the touch, then place them between two clean kitchen towels or paper towels and rub to remove their skins. In a food processor, grind the toasted hazelnuts until they’ve reached a coarse texture, like tiny pebbles. One-half cup of whole hazelnuts yields 1/2 cup plus 2 scant tablespoons of ground hazelnuts.

VERY good - though I'm not too sure on the frosting...If I were to do this over again, I would actually go with the cream cheese route rather than the butter.

Other than that, enjoy!

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being

This recipe contains alcohol. Use of alcohol is the responsibility of the user, should be used in moderation and in accordance with local laws of country, state or region. Kahlua (optional)