Hazelnut Coffee Cupcakes

Hazelnut Coffee Cupcakes

cupcakes, coffee, hazelnut, mascarpone
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Nutella is so in vogue that it’s hard to think of doing anything with hazelnuts other than mixing them with chocolate.  It’s easy to forget that Hazelnut (I prefer to call her Hazel) and Coffee are coffeehouse soul sisters.  They love their guy pal, Chocolate, but sometimes they need some bestie time.  I’m here to help.

I’ve created hazelnut coffee cupcakes with vanilla mascarpone frosting that closely mimic the aroma and flavor of a mug of hazelnut coffee.  As you eat, your “mmmm” may transition to a soft acoustic coffee shop soundtrack.  Just go with it!

Hazelnut Coffee Cupcakes

Yield: 12 Cupcakes

Hazelnut Coffee Cupcakes


    Cupcake Ingredients
  • 1 cup hazelnuts
  • 2 teaspoons vegetable oil
  • 1 cup sugar
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon instant coffee (use 2 teaspoons if you prefer stronger coffee)
  • 1/4 cup unsalted butter, room temperature
  • 2 large eggs
  • 2/3 cup whole milk
  • Frosting Ingredients
  • 1/4 cup unsalted butter, room temperature
  • 8 ounces mascarpone cheese
  • 1/2 teaspoon vanilla extract
  • 1 cup powdered sugar


    Cupcake Directions:
  1. Preheat oven to 350 F.
  2. Spread hazelnuts onto a cookie sheet.
  3. Bake for ten minutes.
  4. Once the hazelnuts are cool enough to touch, roll around in your hands or in a towel to remove the dark brown skins. Some of the skins will stick on the nuts and that’s OK.
  5. Food process the hazelnuts with vegetable oil until they form a thick paste.
  6. In a medium-sized mixing bowl, mix together sugar, flour, baking powder, baking soda, salt, instant coffee, and butter until fully combined.
  7. Mix in hazelnut paste.
  8. Mix in eggs, one at a time.
  9. Mix in milk.
  10. Fill cupcake liners 2/3 full.
  11. Bake for 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
  12. Frosting Directions:
  13. In a medium-sized mixing bowl, whip butter until light and fluffy.
  14. Mix in mascarpone and vanilla.
  15. Mix in powdered sugar a little bit at a time.
  16. Spread or pipe on cooled cupcakes.
  17. Optionally top with finely chopped toasted hazelnuts.
  18. Refrigerate until ready to serve.


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11 comments on “Hazelnut Coffee Cupcakes”

  1. Oh yum, your cupcakes look and sound so good. I love the sound of the mascarpone frosting too!

  2. viv curtis says:

    Instant coffee comes in granules… is that the one you used? Doesn’t need dissolving it in hot water first? Thanks!

  3. I do cake making love to try some new recipes, gonna try this out to a birthday party.

  4. Sir Cupcakes says:

    I would love to make this if only hazelnuts were more common here.

  5. Today, I went to the beachfront with my kids.
    I found a sea shell and gave it to my 4 year old daughter
    and said “You can hear the ocean if you put this to your ear.” She put the shell to her ear and screamed.

    There was a hermit crab inside and it pinched her ear.
    She never wants to go back! LoL I know this is completely off
    topic but I had to tell someone!

  6. Thanks for sharing such a fastidious idea, piece of writing is good,
    thats why i have read it completely

  7. Katie says:

    I just made these and they’ve not turned out as I expected. They made way more than 12 cupcakes if the liners were filled up to 2/3 whereas the frosting was not enough so I had to double the size. They taste a bit dry and floury without the frosting but actually really good with it.

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