It’s about that time….
Another boozy dessert.
What? It’s been a whole month since I did those Oatmeal Cookie Banana Crisp with Chocolate Kahlua Sauce.
I have discovered the awesomeness of hazelnut liquor.
And I am not talking about adding it to drinks. Drinks are not my thing, but desserts??
Hazelnut liquor is just, wow.
Is it weird that I feel like I could sit and sniff the bottle for hours and hours. I like to do the same thing with vanilla, they both remind me of chocolate cake and Christmas.
I love it.
Yesterday, was just one of those days.
Things were crazy, the brothers were bored, the house was one giant mess and these cupcakes were much needed.
Since I went to the store the other day and practically forgot everything on my list, I used what I had in my cupboard for these.
Which was honey, hazelnuts, chocolate chunks (always, always, chocolate) and hazelnut liquor.
Lucky for me the flavors just worked….
But, they still took me three batches to get photo ready.
If I was not going to be taking photos and trying to make these look all cute, the first batch would have been a winner, but of course I over-filled my cupcake tins and ended up with giant muffin tops that just did not look pretty. Then for the second batch I totally LOST MY MIND and left out all the baking powder. Yeah, still edible, but totally dense and flat.
Finally, after like four hours working on the same cupcakes I got it right. I am now buried in hazelnut cupcakes.
Unlike me though, if you are smart and use your head these guys are just as easy as any other cupcake recipe. Make the batter, bake, make the frosting (oh my gosh, so good), toast the hazel nuts and frost.
Oh and don’t forget the extra drizzle of honey.
Because it is totally necessary. No, really it is!