Hazelnut Brownie Cupcakes with Hazelnut Buttercream

These Hazelnut Brownie Cupcakes with Hazelnut Buttercream are a hybrid brownie/cupcake with chopped hazelnuts throughout, then topped with a luscious chocolate hazelnut buttercream.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 25

Cooling Time 20

Total Time 1 5

Servings cupcakes

Calories

Author Deborah Harroun

Ingredients

For the Cupcakes:

3/4 cup semi-sweet chocolate chips
3/4 cup butter
3 eggs
3/4 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
3/4 cup flour
1/2 cup chopped hazelnuts

For the Buttercream:

1/2 cup butter
1/2 cup chocolate hazelnut spread
1 1/4 cups powdered sugar
1/2 teaspoon vanilla
1/8 teaspoon salt
milk as needed
chopped hazelnuts for topping

Instructions

To make the cupcakes:

Preheat the oven to 350F. Line 12 muffin tins with paper liners.
In a microwave safe bowl (or in a small saucepan over medium heat), melt the chocolate chips and butter together.
In another bowl, whisk together the eggs and the sugar. Stir in the chocolate mixture and the vanilla. Fold in the flour and then the hazelnuts.
Divide the mixture evenly between the 12 muffin tins. Bake in the preheated oven until a tester inserted in the center comes out clean, 20-25 minutes. Cool completely.

To make the buttercream:

In the bowl of a stand mixer, beat the butter and hazelnut spread together until smooth. Add in the powdered sugar, vanilla and salt and continue to beat until light and fluffy, 3-5 minutes. Add milk as needed to thin out the buttercream to reach your desired consistency.
Pipe the buttercream onto the cupcakes and top with chopped hazelnuts.