These Honey Hazelnut Cupcakes with Milk Chocolate Frosting are the bomb. Fluffy, moist and super flavorful. Hazelnuts and chocolate are such a classic and my favorite food pairing, but honey and hazelnuts is a combo that I just recently discovered.
This recipe does call for hazelnut flour which can be easily found in most grocery stores in the specialty flour section. Hazelnut flour adds a nice nuttiness an intense richness to baked goods.
What makes these cupcakes even more indulgent and delicious is the frosting. The milky chocolate flavor with the taste of delicious fresh Challenge Cream Cheese is just sooo good. I have to admit that I ate the frosting by the spoonful before it landed on my cupcakes. It’s that kind of frosting. And it is so easy and quick to make, too!
- 1 ½ cups sugar
- 4 eggs
- 2 cups all-purpose flour
- 1 cup hazelnut flour
- ½ cup honey
- ¾ cup milk
- ½ cup Unsalted Challenge Butter, room temperature
- 2 teaspoons baking powder
- 1 teaspoon vanilla
- 2 packages (16oz) Challenge Cream Cheese
- 12 oz milk chocolate, melted
- 1 cup powdered sugar
- 2 sticks Unsalted Challenge Butter, room temperature
Preheat oven to 350F degrees and line a muffin pan with liners.
In a large mixing bowl, with an electric mixer, beat sugar and eggs together until thickened, about 1 minute.
Add flour, hazelnut flour, honey, milk, oil, baking powder, and vanilla and beat for another minute, just until the batter is smooth and creamy. Don't overbeat.
Pour batter into the prepared muffins liners.
Bake in preheated oven for 20-30 minutes or until the tops are golden and a toothpick poked into the center of the layer comes out clean.
Let cool completely before covering with frosting.
To make the frosting, beat the cream cheese, butter, powdered sugar and melted chocolate until fluffy. Place in the fridge for at least 2-3 hours.
Pour frosting in a piping bag and frost the cupcakes. You can decorate them with caramelized hazelnuts or chocolate sprinkles.