Hazelnut Crème Brûlée Cupcakes

Valentine's Day is almost here. Not my most favorite of holidays, but it is a great excuse to have dessert! I absolutely love dessert, but rarely get to eat them when my husband and I go out to eat (we have plenty at home). He would rather have a nice appetizer and doesn't save room at the end of the meal. I don't want to consume those extra calories all by myself. So I always look at the menu (I can't help myself), but usually pass on dessert. 


I make one exception, crème brûlée. I will gladly eat an entire portion by myself. Good thing it is usually a small one! There is just something about that crispy caramel combined with vanilla, chocolate, raspberry, etc. custard that I adore. My mouth is watering just thinking about it.


That said, what better cupcake to present for Valentine's than Hazelnut Crème Brûlée Cupcakes. Yum!

This recipe was modified with the addition of more flour and eggs to stabilize the cupcake when the air pressure is lower. The sugar was decreased and a portion was replaced with brown sugar. Using dark brown sugar at high altitude, increases the moisture content and is preferred over light.

Hazelnut Crème Brûlée Cupcakes
adapted from Hazelnut Crème Brûlée Cupcakes
preheat oven to 350 degrees

3/4 cup butter

1/2 cup dark brown sugar

1 cup caster sugar

4 eggs

16 oz all purpose flour

2 tsp baking powder

1/2 tsp salt

2 tbsp hazelnut liqueur

2 tsp vanilla

1 cup milk

1/2 cup chopped, toasted hazelnuts

1. Spread the hazelnuts on the baking sheet evenly in one layer. Bake for about 10 minutes, stirring occasionally so the hazelnuts don't burn. The nuts are ready when they are golden in color and fragrant.
2. Remove the pan from the oven and let the nuts cool slightly.
3. While the nuts are still warm, pour them onto a clean, dry dish towel. Gather the ends of the towel around the nuts and rub the nuts together until most of the skins come off. (optional)
4. In a large bowl combine flour, baking powder, and salt.
5. Cream butter and sugar with mixer on medium-high speed until light and fluffy.
6. Add eggs one at a time, mixing well between additions.
7. Add vanilla and liqueur.
8. Using a wooden spoon, mix in flour and milk alternating between starting and ending with milk.
9. Fold in hazelnuts.

Fill liners to 3/4 full. Bake for about 17 minutes or until a tester comes out clean. Makes 24 cupcakes.

Hazelnut Buttercream

1 cup unsalted butter, softened

3 1/2 cups powdered sugar

1/2 tsp salt

1 tsp vanilla extract

3 tbsp Hazelnut liqueur
1 tbsp of whipping cream
freshly grated nutmeg (optional)

1. In the bowl of a stand mixer fitted with the whisk attachment, cream softened butter, salt, and vanilla. Mix well.
2. Add powdered sugar 1 cup at a time alternating with liquids. Add more cream/liqueur or powdered sugar to achieve desired consistency.
3. Fill pastry bag with large tip and frost cupcakes.
4. Top with freshly grated nutmeg.

Caramelized Sugar Topping

1/3 cup sugar

1. Heat sugar on stove over medium high heat until it starts to melt. Reduce heat, shake pan (do not stir) until its all melted.
2. Using a wooden spoon, immediately drizzle over cupcakes.

Hazelnut Crème Brûlée Cupcakes are one of my favorites. The cupcake is dense and moist with a strong hazelnut flavor. The nuts and topping give them a nice crunch and a must for this recipe. The frosting is light with a nice punch of flavor. Overall a great combination!