Triple Hazelnut Cupcakes

This cupcake is perfect for hazelnut lovers.  Triple hazelnut comes from the Frangelico liqueur used in the batter, the Nutella spread on top, and the hazelnut sprinkle. 

2 cups all-purpose flour

1 ½ cups packed light brown sugar
1 tsp. baking soda
1 Tbsp. instant espresso coffee

¼ tsp salt
½ cup unsalted butter, cut into pieces
2 large eggs
1 tsp pure vanilla extract
¼ cup Frangelico (or other Hazelnut liqueur)
1 cup sour cream
¼ cup milk
½ cups chopped hazelnuts

Preheat the oven to 350° degrees.

Line cupcake pans with paper liners. Set aside. 

In a large bowl, with an electric mixer on medium speed mix flour, brown sugar, baking soda and espresso powder to blend. Then add in the pieces of butter until you have small pea sized pieces and loose flour remains in the bowl.

Mix in the eggs, vanilla and Frangelico (or other Hazelnut liqeuer). The batter will still be lumpy.

Mix in the sour cream and milk and blend until the batter looks very moist and lumpy. Scrape the sides of the bowl with a rubber spatula to incorporate all the batter.

Fill cupcake liners 3/4 full and bake 17 minutes (or 14-15 minutes for mini cupcakes) or until a toothpick inserted in the center of the cupcake comes out clean. The tops should spring back slightly to the touch. Cool on a wire rack.

Cool cupcakes completely before frosting. Frost cupcakes with Nutella and top with chopped hazelnuts.

Golden Raisin Walnut Banana Bread

This recipe is a slight twist on the classic banana bread recipe.  I have added Golden Raisins and Walnuts to the mix.  It smells amazing and it's delicious when served warm and spread with butter since it's not too sweet.

½ cup granulated sugar

½ cup (1 stick) unsalted butter, room temperature

2 large eggs

4 ripe bananas

1 tablespoon milk

1 teaspoon ground cinnamon

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

½ cup golden raisins

½ cup chopped walnuts

Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.

Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together both flours, baking powder, baking soda and salt.

Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears. Add in raisins and walnuts and stir until combined.

Pour batter into prepared pan and bake 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

Irish Car Bomb Cupcakes

Due to popular demand, here is the recipe for my Irish Car Bomb Cupcakes: Guinness chocolate cupcakes with Bailey's mascarpone frosting.

Cupcakes

3/4 cup unsweetened cocoa, plus more for dusting finished cupcakes

1¼ to 1½ cups sugar

2 cups all-purpose flour

1 teaspoon baking soda

Pinch fine salt

12 ounces (1 bottle) stout beer (such as Guinness)

1 stick butter, melted

1 tablespoon vanilla extract

3 large eggs

1 cup sour cream

Preheat oven to 350 degrees F.

In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.

In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.

Line 24 muffin tins with paper liners. Divide the batter equally among lined cups, filling each 3/4 full. Bake for about 22 minutes until a toothpick inserted comes out clean.  When completely cool, top the cupcakes with a dollop of frosting and dust with cocoa.
This recipe was adapted from this original recipe I found.

Frosting

1 cup heavy cream

¼ cup Irish cream liqueur (such as Bailey’s)

8 ounces mascarpone cheese, room temperature

½ cup confectioners’ sugar, sifted

With an electric mixer on medium speed, wisk heavy cream and Irish cream until stiff peaks form. In another bowl, wisk together mascarpone and confectioners’ sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely mixed. Use immediately or store in fridge.
The original frosting recipe was adapted from Martha Stewart.