Chocolate Hazelnut Cupcakes with Sweet Cream Frosting
Now that Summer is officially over, it’s time to move onto the best baking season of the year! I know…I know…what about Christmas baking? For me, I have to honest, I love Fall Baking more than Christmas baking. Now don’t get me wrong, I love a decorated sugar cookie just as much as everyone else, but there are so many other things to do during the holidays – shopping, wrapping, parties, the list goes on and on.
With the weather cooling down, it’s time to fire up the oven and get baking. These Chocolate Hazelnut Cupcakes are a must make! And yes, you guessed it – they are super easy.
Ingredients
Cupcakes
1 box Devil's Food Cake Mix or other chocolate cake mix
1 small box instant chocolate pudding
4 eggs, room temperature
1/2 cup oil, canola or vegetable
1 cup International Delight Toasted Hazelnut
Sweet Cream Frosting
1 cup butter, softened
4 cups powdered sugar
1/4 cup International Delight Sweet Cream Creamer
Instructions
Cupcakes
Preheat oven to 350 degrees and add liners to pan
In a large bowl, combine all ingredients and mix well
Note: batter is a little thicker than normal because of the pudding
Divide batter into cupcake liners using a scoop or spoon
Bake at 350 degrees for 12-15 minutes or until a toothpick inserted in the center comes out clean
Cool completely
Frosting
In a large bowl, cream butter until smooth
Alternating powdered sugar and creamer, add gradually mixing well after each addition
Frosting
Add frosting to decorator bag fitted with a #1M tip
Swirl on frosting
Top with chopped hazelnuts if desired
With the weather cooling down, it’s time to fire up the oven and get baking. These Chocolate Hazelnut Cupcakes are a must make! And yes, you guessed it – they are super easy.
Ingredients
Cupcakes
1 box Devil's Food Cake Mix or other chocolate cake mix
1 small box instant chocolate pudding
4 eggs, room temperature
1/2 cup oil, canola or vegetable
1 cup International Delight Toasted Hazelnut
Sweet Cream Frosting
1 cup butter, softened
4 cups powdered sugar
1/4 cup International Delight Sweet Cream Creamer
Instructions
Cupcakes
Preheat oven to 350 degrees and add liners to pan
In a large bowl, combine all ingredients and mix well
Note: batter is a little thicker than normal because of the pudding
Divide batter into cupcake liners using a scoop or spoon
Bake at 350 degrees for 12-15 minutes or until a toothpick inserted in the center comes out clean
Cool completely
Frosting
In a large bowl, cream butter until smooth
Alternating powdered sugar and creamer, add gradually mixing well after each addition
Frosting
Add frosting to decorator bag fitted with a #1M tip
Swirl on frosting
Top with chopped hazelnuts if desired
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