I'll admit it, I'm a sucker for flavored coffee. Caramel latte, vanilla frappe, cafe Vienna, and basically any coffee with at least three French adjectives is on my "must try" list. I was so excited when Marky Products asked me to team up with them for a product review of their insulated stainless steel tumbler. With the holidays approaching, I know I'll get good use out this Marky Tumbler. Although Thanksgiving time is my favorite season and I have so many blessings, I am one of "those" who needs a moment of peace and quiet before the festivities begin. As I look out my window and gaze at the colorful leaves falling while mixing my batter, I'm enjoying the calm before the holiday storm-and my new Marky Tumbler! Check out https://goo.gl/Vpv5Y2 for more info!
Chocolate Hazelnut Cupcakes
Ingredients:
Cupcakes: 2 1/4 cups all-purpose flour; 2 and 1/4 cups granulated sugar; 1 tsp. salt; ¾ cups Hershey special dark cocoa powder; 2 tsp. baking powder; 1 tsp. baking soda; 1 stick softened butter; 2 eggs; 1 tsp. vanilla, 1 cup milk; 1 cup brewed hazelnut coffee.
Chocolate hazelnut buttercream frosting: 2 and 1/2 cups powdered sugar; 1 stick butter; ¼ cup cocoa powder; ¼ cup hazelnut coffee creamer; ½ tsp. vanilla
Directions:
Cupcakes: Preheat oven to 350 degrees. Preheat oven to 350 degrees. Using a stand mixer fitted with a paddle attachment, cream the butter and sugar. In a medium size mixing bowl, combine the flour, salt, cocoa powder, baking powder, and baking soda. In another medium size mixing bowl, combine the milk, brewed coffee, eggs, and vanilla. Alternatively add the wet ingredients and the dry ingredients to the creamed butter and sugar. Stir batter on medium speed for 2 minutes.
Line a cupcake pan with liners. Fill each liner 2/3 full with batter. Bake for 20 minutes, or until a toothpick inserted into the middle of the cupcakes comes out clean. Yields 24 cupcakes.
Chocolate Hazelnut Buttercream Frosting: Using the paddle attachment of an electric mixer, cream the butter until light and fluffy. Add the cocoa powder, vanilla, and coffee creamer. Gradually add the powdered sugar. Mix on low speed for one minute and then mix on medium speed until soft peaks form. Place icing in a piping bag with a decorating tip of your choice. Pipe icing onto the center of each cupcake. Garnish with hazelnut candies.
Ingredients:
Cupcakes: 2 1/4 cups all-purpose flour; 2 and 1/4 cups granulated sugar; 1 tsp. salt; ¾ cups Hershey special dark cocoa powder; 2 tsp. baking powder; 1 tsp. baking soda; 1 stick softened butter; 2 eggs; 1 tsp. vanilla, 1 cup milk; 1 cup brewed hazelnut coffee.
Chocolate hazelnut buttercream frosting: 2 and 1/2 cups powdered sugar; 1 stick butter; ¼ cup cocoa powder; ¼ cup hazelnut coffee creamer; ½ tsp. vanilla
Directions:
Cupcakes: Preheat oven to 350 degrees. Preheat oven to 350 degrees. Using a stand mixer fitted with a paddle attachment, cream the butter and sugar. In a medium size mixing bowl, combine the flour, salt, cocoa powder, baking powder, and baking soda. In another medium size mixing bowl, combine the milk, brewed coffee, eggs, and vanilla. Alternatively add the wet ingredients and the dry ingredients to the creamed butter and sugar. Stir batter on medium speed for 2 minutes.
Line a cupcake pan with liners. Fill each liner 2/3 full with batter. Bake for 20 minutes, or until a toothpick inserted into the middle of the cupcakes comes out clean. Yields 24 cupcakes.
Chocolate Hazelnut Buttercream Frosting: Using the paddle attachment of an electric mixer, cream the butter until light and fluffy. Add the cocoa powder, vanilla, and coffee creamer. Gradually add the powdered sugar. Mix on low speed for one minute and then mix on medium speed until soft peaks form. Place icing in a piping bag with a decorating tip of your choice. Pipe icing onto the center of each cupcake. Garnish with hazelnut candies.
