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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??
Heck. Yes.
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.
Ugh.
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.
Not complaining.
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.
Done!
Oh and don’t forget the extra drizzle of honey.
Honey Toasted Hazelnut Chocolate Chunk Cupcakes with Boozy Honey Buttercream Frosting
Ingredients
Cupcakes
- 1/2 cup butter, at room temperature
- 3/4 cup brown sugar
- 1/4 cup honey
- 1 tablespoon hazelnut liquor
- 1 teaspoon vanilla
- 2 eggs
- 2 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup milk
- 1/4 cup warm coffee, may sub more milk if desired
- 8 ounces high quility chocolate, chopped
Frosting
- 1 cup butter, softened
- 1 1/2 - 2 cups powdered sugar
- 1/2 cup honey
- 1-2 tablespoons hazelnut liquor, can sub vanilla if desired
Honey Toasted Hazelnuts
- 1/2 cup chopped hazelnuts
- 1 tablespoon honey, plus more for drizzinling
Instructions
- Preheat oven to 350 degrees F.
- Line a muffin tin with 16-18 liners or grease with cooking spray.
- In a medium bowl combine flour, baking powder, and the salt. Set aside.
- In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, honey, hazelnut liquor and vanilla and beat until combined. Add eggs, one at a time, beating well after each addition.
- Add the milk and coffee into a glass measuring cup or small bowl.
- Then alternately add flour mixture and milk/coffee to the butter mixture, beating on low speed after each addition just until mixture is combined. Fold in the chocolate chunks.
- Spoon batter into prepared muffin cups, filling each about three-fourths full.
- Bake for 20 to 15 minutes or until the center of the cupcakes does not jiggle and the tops are puffed and lightly browned. Cool cupcakes in muffin cups for 10 minutes. Remove cupcakes from muffin cups. Cool completely.
- While the cupcakes bake toast hazelnuts. Heat a small non-stick skillet over medium heat, add the hazelnuts and honey to the pan. Toast over medium for about 5 minutes, just be careful and watch that they don not burn. Remove and allow to cool.
- To make the frosting, In large mixing bowl beat the butter, honey, and hazelnut liquor the with mixer on medium speed until light and fluffy. Gradually add 1 cup of the powdered sugar, beating well. Taste and if desired add more powdered sugar to your liking.
- To assemble, pipe the frosting onto the cupcakes and sprinkle with the honey toasted hazelnuts. Drizzle with honey if desired.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Because it is totally necessary. No, really it is!
I could eat this boozy frosting with a spoon and be set for life. Oh Tieghan, your desserts are just the best! Especially your creative cupcakes. 🙂
Thank you, Sally! That means the world coming from you!! I still need to master cheesecakes. I need you to teach me!
Oh and a spoon is a good idea!
Boozy dessert…hehe…love that phrase!
These cupcakes look delicious and gorgeous! I always enjoy looking at your pictures. They are amazing.
Ah the life of a food blogger…I can totally relate. 🙂
Thank you so much, Tina!
We have it so hard, don’t we? Lol!
Giiiiiiiirl! Will you make my birthday cake?
Ah heck yes!! That would make my week! Lol!
Thanks Jackie!!
P.S I would honestly totally get my but out to LA and make you the best cake I could think of. Any yes, it would most definitely contain beer! Think a stout would be amazing!
The Boozy Honey Buttercream Frosting. I want to eat that on everything. How about toast? Lol
And the filling/center of these cupcakes that are just bursting with chocolate, LOVE it!
Pinned!
Toast seems like a good vessel to me or maybe just grab a spoons?!? LOL!
Thanks so much, Averie!
P.S your Aruba photos are gorgeous! Next time can you just pack me in your suitcase? I am pretty small! LOL! Have fun and enjoy your time!
These cupcakes look so GREAT – and that mile high frosting! YUM!
Thanks Shashi! I love mile high frosting!
These look absolutely incredible! Love that crunch from the hazelnuts. Yum!
Thank you so much, Kelly!! The crunchy hazelnuts are so good!
Hazelnuts and honey! Love that combination, and I’m so glad you stuck with it and shared these gorgeous treats with us!
Thanks so much, Maria!
So cute! The cupcakes look like beehives with bees on it! So perfect.
Haha! Now that I look at them they kind of do!! Thanks so much, Cathy!
I need cupcakes. and booze. together. now.
haha! Thanks Steph!
Ohhh these look awesome. Great job putting these together. The photos are beautiful.
Thank you so much, Norma!
OOOOh, honey-toasted hazelnuts sound amazing to me! I’d put them on that delicious cupcake or carry them around in my purse and munch on them. This is quite a sightly treat!!
Thank Julie!! I love the idea of sticking the hazelnuts in my purse!! Sounds like a genius idea to me!
Uhhh.. WHAT?! I’ve never heard of hazelnut liquor, but I need to find that. Awesome pics and such a creative flavor combination. Awesome job, girl!
PS. Totally know the frustration of not having “photo ready” food, haha.
These cupcakes look and sound so good! Love all those dripping and drizzling shots!
oh my lordy…I love hazelnut liquor! I can only imagine how heavenly these taste! Im drooling at the honey alone….wowsers
Thanks so much, Alaina!
Looks yummy!!! A little confused wether to use baking soda or baking powder. Ingredients say soda but directions say powder and where you said you left it out of your second batch says powder.
Hi Charlotte! I fizzed the recipe to say baking powder! So sorry about and thanks for letting me know! Hope you love these!