web analytics
9.4K Flares Filament.io 9.4K Flares ×

A hybrid brownie/cupcake with chopped Diamond hazelnuts throughout is topped with a luscious chocolate hazelnut buttercream.

Hazelnut Brownie Cupcakes with Hazelnut Buttercream on Taste and Tell

This post has been sponsored by Diamond Nuts.

I often have food cravings. It’s an occupational hazard when you deal with food all day long. But even though I get cravings, they aren’t usually the “I need this right this very minute or I will go crazy” kind of cravings.

But the other day, I wanted brownies. I really wanted brownies.

But I felt like baking, and well – with brownies, it’s just stir and dump and bake. I wanted something more than that.

Enter brownie cupcakes. Ok, so these aren’t a whole lot more than stir and dump and bake, but at least you get to pipe on some pretty frosting.

These are a hybrid of a cupcake and a brownie, so you get the best of both worlds. They are denser than cupcakes, but not quite as dense as a brownie. It’s the perfect compromise for when you can’t decide between cupcakes and brownies. Fold in some Diamond hazelnuts for a little bit of crunch, and it’s a little bit of chocolate bliss.

One thing is for sure, though. This buttercream – WOW. This recipe makes enough for you to pipe a generous amount on each cupcake, plus enough to squeeze some directly into your mouth. Not that I would know, or anything…

Hazelnut Brownie Cupcakes with Hazelnut Buttercream

Hazelnut Brownie Cupcakes with Hazelnut Buttercream
Prep time
Cook time
Total time
A hybrid brownie/cupcake with chopped Diamond hazelnuts throughout is topped with a luscious chocolate hazelnut buttercream.
Serves: 12 cupcakes
For the Cupcakes:
  • ¾ cup chocolate chips
  • ¾ cup butter
  • 3 eggs
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ¾ cup flour
  • ½ cup chopped Diamond hazelnuts
For the Buttercream:
  • ½ cup butter
  • ½ cup chocolate hazelnut spread
  • 1¼ cups powdered sugar
  • ½ teaspoon vanilla
  • ⅛ teaspoon salt
  • milk, as needed
  • chopped Diamond hazelnuts, for topping
To make the cupcakes:
  1. Preheat the oven to 350F. Line 12 muffin tins with paper liners.
  2. In a microwave safe bowl (or in a small saucepan over medium heat), melt the chocolate chips and butter together.
  3. In another bowl, whisk together the eggs and the sugar. Stir in the chocolate mixture and the vanilla. Fold in the flour and then the hazelnuts.
  4. Divide the mixture evenly between the 12 muffin tins. Bake in the preheated oven until a tester inserted in the center comes out clean, 20-25 minutes. Cool completely.
To make the buttercream:
  1. In the bowl of a stand mixer, beat the butter and hazelnut spread together until smooth. Add in the powdered sugar, vanilla and salt and continue to beat until light and fluffy, 3-5 minutes. Add milk as needed to thin out the buttercream to reach your desired consistency.
  2. Pipe the buttercream onto the cupcakes and top with chopped hazelnuts.

Other Brownie Favorites:

Nutella Fudge Brownies | www.tasteandtellblog.com
Nutella Fudge Brownies

Rocky Road Brownies | www.tasteandtellblog.com
Rocky Road Brownies

Almond Macaroon Brownie Bars | www.tasteandtellblog.com
Almond Macaroon Brownie Bars

Around the Web:
Decadent Frosted Brownies from Dine and Dish
Triple Chocolate Brownies from Completely Delicious
Sinfully Rich Brownies from Sweet Treats and More

I am in a working relationship with Diamond Nuts, and this post has been sponsored. I’m so glad to be able to work with companies and organizations that I truly believe in. Thank you for supporting them, too.

9.4K Flares Twitter 6 Facebook 0 Pin It Share 9.2K Google+ 162 Email -- Filament.io 9.4K Flares ×
Tagged with →  
twitter fb fb fb

25 Responses to Hazelnut Brownie Cupcakes with Hazelnut Buttercream

  1. Anything with hazelnut is got to be rocking it! so cute!

  2. Gorgeous!! They look so moist and flavorful 🙂

  3. YUM! These brownie cupcakes look amazing and I love hazelnut! I will be trying these cupcakes soon, thanks for sharing! Pinned 🙂

  4. Chels R. says:

    Oh my gosh-so good! We just made some brownie cupcakes at my cooking class the other night and I’m going to tweak the recipe for St. Patty’s Day…just a tad. Can’t wait! Love me a chocolate brownie cupcake!

  5. Brownies are probably the only chocolate dessert I’m absolutely in love with. There’s something about that fudgy texture that really gets me. Now combine that with a cupcake and I think I’m in love. Also, I’m definitely going to be piping some of that frosting directly into my mouth!

  6. Brownie cupcakes? Yes. Just Yes.

  7. These cupcakes look amazing! Chocolate + hazelnut is always a winner!

  8. Pati Clark says:

    One word !!! YUM!!!!

  9. Brownie cupcakes??? LOVE! Definitely making these this weekend!!

  10. Joanne says:

    Hazelnuts are definitely my favorite nut to pair with chocolate! These cupcakes would satisfy any and all of my sweet tooth cravings!

  11. I can’t stop drooling over these photos! I want, now! 🙂

  12. I could go for one of these right now with a tall glass of milk! Yum!

  13. Beautiful cupcakes, beautiful frosting, beautiful photos! I want one for breakfast. Love chocolate/hazelnut!

  14. Gorgeous cupcakes! Love the cupcake brownie hybrid!

  15. That hazelnut buttercream looks irresistible!

  16. Yum! I’m a huge fan of dense, chocolaty baked goods!

  17. Katalin says:

    Made these and they turned out amazing!!! The only adjustment I made was I halved the amount of icing sugar called for in the icing, the chocolate hazelnut spread (I used Nutella) had enough sugar as it was and I didn’t want it to become too sweet.

    This recipe is a keeper!

  18. Rebecca says:

    These look amazing!!!! so going to make them, just one question, it says 3 eggs, is that medium or large? Thanks! 🙂

  19. leena kothari says:

    Nice cake,but can this cake made without eggless, we vegtarina, we don’t use egg in our cooking.so please suggest me……

  20. Lisa says:

    Just wondering do you use plain flour for recipe?
    From Australia so would I cook on 180*
    Also what is powdered sugar? Is that like icing sugar? Is it easy to pipe buttercream this recipe? Thanks 🙂

    • Deborah says:

      Hi Lisa, I used all-purpose flour. I believe that your temperature should be somewhere between 160-170. And yes, I believe you call it icing sugar. This buttercream should be very easy to pipe. Hope you get a chance to try them!

  21. Hi there! I didn’t bake the cupcakes, but I did use the buttercream recipe and it was very tasty. Thanks!

Leave a Reply

Your email address will not be published. Required fields are marked *