Archive | 10:27 am

Day 179 – Candied-Hazelnut Cupcakes

26 Jan

Sometimes, just sometimes, you come across a recipe where the end result looks infinitely cooler than you thought it would. These Candied-Hazelnut Cupcakes (recipe below from Martha Stewart) are totally that. Read on. You’ll see.

Hazelnut-cupcake     mini-hazelnut-cupcake

The cupcakes are extremely dense and fairly moist. Very muffin-like.  They have a surprisingly sweet, nutty flavor. The hazelnuts are extremely strong. Not overly strong, I’m just surprised cause they’re normally not a super-intense nut.


The frosting is a cross between a ganache and a buttercream. It’s smooth and thick and easy to spread.  It has a very chocolatey flavor. Sweet, but leveled. You can really taste the cocoa powder and the semisweet chocolates.

Candied-Hazelnut     Mini-candied-hazelnut

Together it’s a lot like a chocolate-covered hazelnut cupcake. You get the nut. And the chocolate. They mesh together nicely. If you’re not a nut-in-your-food fan though, these will not be your style. So, keep that in mind when you’re baking them.

Candied-Hazelnut-above     Mini-candied-hazelnut-above

Note: In mini form, you really just get the chocolate frosting. I’m not gonna say that’s bad, I’m just gonna say it’s chocolatey.

Candied-Hazelnut-cupcake     Mini-candied-hazelnut-whole

Note:  It’s quite a bit of time and effort to make the candied hazelnut. They are beautiful, but I’m not sure spending that much time on a topping is my cup of tea.

Scoring Sheet:

  • Cupcake Taste: 3
  • Frosting Taste: 4
  • Overall Taste: 4
  • Appearance: 4.5
  • Ease of Making: 2.5 (more time-consuming than difficult)
  • TOTAL: 18


Candied-Hazelnut Cupcakes (recipe from Martha Stewart)


  • 1/2 cup whole unblanched almonds, toasted
  • 1/2 cup hazelnuts, toasted and skinned
  • 3/4 cup all-purpose flour
  • 3/4 cup cake flour (not self-rising), sifted
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/4 cup granulated sugar
  • 1/2 cup firmly packed dark-brown sugar
  • 3/4 cup milk
  • 4 large egg whites


  • 1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
  • 1/2 cup plus 1 tablespoon boiling water
  • 2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
  • 1/4 cup confectioners’ sugar, sifted
  • 1/4 teaspoon salt
  • 1 1/2 pounds best-quality semisweet chocolate, melted and cooled


  • 24 hazelnuts, toasted and skinned
  • 3 cups sugar
  • 3/4 cup water

For directions visit Martha Stewart.

*Tomorrow: Tiramisu Cupcakes*

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