Hazelnut Creme Brulee Cupcakes Recipe

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Hazelnut Creme Brulee Cupcakes
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Ingredients
18
Count
Nutrition
2773
Calories
Total time
70
Minutes
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Ingredients:

  • 3/4 cup butter
  • 3 eggs
  • 2 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 3/4 cups sugar
  • 2 tbsp hazelnut-flavored liqueur
  • 2 tsp vanilla
  • 1 cup milk
  • 1/3 cup butter
  • 2 tbsp milk
  • 1 tbsp hazelnut-flavored liqueur
  • 1 tsp vanilla
  • 3 -4 tsp milk
  • 1/3 cup sugar

Directions:

  1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour twenty-four 2-1/2-inch muffin cups (or line with paper bake cups). In a medium bowl stir together flour, baking powder, and salt. Set aside.
  2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in liqueur and vanilla. Alternately add flour mixture and milk, beating on low speed after each addition just until combined. Fold in nuts.
  3. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
  4. Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
  5. For the buttercream: Allow butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup of the powdered sugar, beating well. Beat in the 2 tablespoons milk, the liqueur, and vanilla. Gradually beat in the remaining powdered sugar. Beat in additional milk until buttercream reaches spreading consistency.
  6. For the Sugar drizzle: In a large skillet cook sugar over medium-high heat until sugar starts to melt, shaking skillet occasionally. Do not stir. When sugar starts to melt, reduce heat to low and cook about 5 minutes or until all of the sugar is melted, stirring as needed with a wooden spoon. Remove from heat. Immediately drizzle sugar mixture over frosted cupcakes.
  7. Spread Vanilla-Hazelnut Buttercream onto tops of cupcakes. Quickly drizzle with Caramelized Sugar Drizzle. If desired, sprinkle with nutmeg. Makes 24 (2-1/2 inch) cupcakes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2773.41 Kcal (11612 kJ)
Calories from fat 1235.94 Kcal
% Daily Value*
Total Fat 137.33g 211%
Cholesterol 170.67mg 57%
Sodium 2570.36mg 107%
Potassium 5334.3mg 113%
Total Carbs 361.05g 120%
Sugars 218.56g 874%
Dietary Fiber 2.55g 10%
Protein 32.18g 64%
Vitamin C 0.6mg 1%
Vitamin A 0.4mg 14%
Iron 1.6mg 9%
Calcium 323.2mg 32%
Amount Per 100 g
Calories 436.59 Kcal (1828 kJ)
Calories from fat 194.56 Kcal
% Daily Value*
Total Fat 21.62g 211%
Cholesterol 26.87mg 57%
Sodium 404.63mg 107%
Potassium 839.73mg 113%
Total Carbs 56.84g 120%
Sugars 34.41g 874%
Dietary Fiber 0.4g 10%
Protein 5.07g 64%
Vitamin C 0.1mg 1%
Vitamin A 0.1mg 14%
Iron 0.2mg 9%
Calcium 50.9mg 32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 66.4
    Points
  • 77
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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