A hybrid brownie/cupcake with chopped Diamond hazelnuts throughout is topped with a luscious chocolate hazelnut buttercream.
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…
- 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
- 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
- Preheat the oven to 350F. Line 12 muffin tins with paper liners.
- In a microwave safe bowl (or in a small saucepan over medium heat), melt the chocolate chips and butter together.
- 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.
- 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.
- 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.
- Pipe the buttercream onto the cupcakes and top with chopped hazelnuts.
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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.