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.