Espresso Hazelnut Cupcake
Serves 1835 mins prep45 mins cook
These cupcakes will give you the boost you need! They are super moist. Filled with Petit Pot Vanilla-bean French dessert with an espresso twist! Topped off with Nutella Buttercream and a Ferrero Rocher 😍 perfect for a holiday morning!
0 servings
What you need
Instructions
Preheat oven to 350 degrees. Fill cupcake pan with baking cups. In a medium bowl combine wet ingredients and whisk together. In a stand in mixing bowl combine dry ingredients and whisk together. Add wet ingredients to dry. With a whisk attachment combine for about 2 minutes till smooth. Fill cupcake cups about 3/4th way full. Bake for about 22-25 minutes. While baking, make frosting and filling. In your vanilla Petit Pot jars add 1/2 tsp each of espresso powder, stir till combine. Add to a piping bag, set a side . Make frosting by beating butter for two minutes. Add in powder sugar and Nutella and beat together. Add in cold brew, heavy cream and vanilla extract and beat till smooth. Place in piping bag. Make a cavity in the center of the cupcake and fill with Petit Pot espresso vanilla filling. Pipe frosting and add Ferrero Rocher to top of each cupcake! Enjoy!View original recipe