Hazelnut Creme Brulee Cupcakes

This recipe turned out really well. I sent some of the cupcakes to work with Rob (since the recipe made 24) and everyone there really liked them as well. The frosting is a very rich addition to the already delicious cake, but they go together really well. The caramelized topping looks really nice on top of the frosting. Rob and I both really enjoyed these cupcakes. They were a little bit of work to make them, but it is worth it. The main problem I had when getting ready to make the cupcakes was finding a small bottle of hazelnut liqueur. The recipe only calls for 3 Tbsp of the liqueur, but I had to buy a large bottle. I did read on the internet that you could substitute hazelnut extract, but use 1/4 the amount the recipe calls for since extract is stronger. I used the hazelnut liqueur in the batch I made. One change I did make was I added more milk to the frosting to make it a better consistency for piping.

  

Hazelnut Creme Brulee Cupcakes

      from Better Homes and Gardens special interest issue "Cupcakes"

• 3/4 cup butter
• 3 eggs
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 3/4 cups sugar
• 2 tablespoons hazelnut liqueur
• 2 teaspoons vanilla
• 1 cup milk
• 1/2 cup finely chopped, toasted hazelnuts
• 1 recipe Vanilla-Hazelnut frosting
• 1 recipe caramelized sugar drizzle
• Freshly grated nutmeg or ground nutmeg (optional)

1.  Allow butter and eggs to stand at room temperature for 30 mins. Meanwhile, line twenty-four muffin cups with paper baking cups. In a medium bowl stir together flour, baking powder, and salt. Set aside.
2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in liqueur and vanilla. Alternately add flour mixture and milk, beating on low speed after each addition just until combined. Fold in nuts. 
3. Spoon batter into muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
4. Bake for 15-18 mins. or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 mins. Remove cupcakes from muffin cups. Cool completely on wire racks.
5. Spread or pipe Vanilla-Hazelnut Frosting onto tops of cupcakes. Quickly drizzle with Caramelized Sugar Drizzle. If desired lightly sprinkle with nutmeg. Makes 24 cupcakes.

Vanilla- Hazelnut Frosting
 Allow 1/3 cup butter to stand at room temperature for 30 mins. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup powdered sugar, beating well. Beat in 2 tablespoons milk, 1 tablespoon hazelnut liqueur, and 1 teaspoon vanilla. Gradually beat in 3 cups additional powdered sugar. Beat in additional milk (3-4 teaspoons) until frosting reaches spreading consistency. Makes 2 cups.

      Caramelized Sugar Drizzle
In a  large skillet cook 1/3 cup sugar over medium-high heat until sugar starts to melt, shaking skillet occasionally. Do not stir. When sugar starts to melt, reduce heat to low and cook about 5 mins or until all of the sugar is melted, stirring as needed with a wooden spoon. Remove from heat. Immediately drizzle sugar mixture over frosted cupcakes.