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Brown Sugar and Cinnamon Cupcakes with Nutella and Cream Cheese Icing

These cupcakes are a treat, perfect for birthdays and other celebrations. Ground hazelnuts and cinnamon are blended into the batter and the cupcakes are topped with a cream cheese and nutella icing.

Prep Time

Servings

12

Cupcakes

1/4 cup canola oil (60 mL)

1/2 cup brown sugar (125 mL)

3/4 cup granulated sugar (175 mL)

2 eggs (2)

1 tsp vanilla (5 mL)

1/3 cup ground hazelnuts (75 mL)

1 2/3 cups all-purpose flour (400 mL)

1 1/2 tsp baking powder (7 mL)

1/4 tsp salt (1 mL)

1 tsp cinnamon (5 mL)

1/3 cup milk (75 mL)

Nutella Icing

4 oz cream cheese softened (112 g)

3/4 cup nutella (175 mL)

2 cups icing sugar (500 mL)

1/4 cup cocoa powder (60 mL)

2 Tbsp milk (30 mL)

Cupcakes

  1. In a large bowl, beat together canola oil, brown sugar, white sugar, egg and vanilla until well combined.
  2. In a second medium size bowl combine ground hazelnuts, flour, baking powder, salt and cinnamon. Mix well.
  3. Add dry ingredients alternately with the milk. Beat well.
  4. Divide batter into 12 greased or paper lined muffin cups.
  5. Bake at 350°F (180°C) for 20-25 minutes or until toothpick inserted into the centre of a cupcake comes out clean. NOTE: These cupcakes have a brownie-like consistency and centres may sink very slightly when cooling.
  6. Cool completely on wire rack. Frost with Nutella Frosting. *Recipe follows.

Nutella Icing

  1. Beat cream cheese until very soft.
  2. Add Nutella and continue to beat until well combined.
  3. Add icing sugar, cocoa powder and milk and beat until piping consistency, adding a small amount of extra milk if necessary.
  4. Fill decorator piping bag and pipe frosting over cupcakes.

Ingredients

Cupcakes

1/4 cup canola oil (60 mL)

1/2 cup brown sugar (125 mL)

3/4 cup granulated sugar (175 mL)

2 eggs (2)

1 tsp vanilla (5 mL)

1/3 cup ground hazelnuts (75 mL)

1 2/3 cups all-purpose flour (400 mL)

1 1/2 tsp baking powder (7 mL)

1/4 tsp salt (1 mL)

1 tsp cinnamon (5 mL)

1/3 cup milk (75 mL)

Nutella Icing

4 oz cream cheese softened (112 g)

3/4 cup nutella (175 mL)

2 cups icing sugar (500 mL)

1/4 cup cocoa powder (60 mL)

2 Tbsp milk (30 mL)

Did you know?

Did you know?

Directions

Cupcakes

  1. In a large bowl, beat together canola oil, brown sugar, white sugar, egg and vanilla until well combined.
  2. In a second medium size bowl combine ground hazelnuts, flour, baking powder, salt and cinnamon. Mix well.
  3. Add dry ingredients alternately with the milk. Beat well.
  4. Divide batter into 12 greased or paper lined muffin cups.
  5. Bake at 350°F (180°C) for 20-25 minutes or until toothpick inserted into the centre of a cupcake comes out clean. NOTE: These cupcakes have a brownie-like consistency and centres may sink very slightly when cooling.
  6. Cool completely on wire rack. Frost with Nutella Frosting. *Recipe follows.

Nutella Icing

  1. Beat cream cheese until very soft.
  2. Add Nutella and continue to beat until well combined.
  3. Add icing sugar, cocoa powder and milk and beat until piping consistency, adding a small amount of extra milk if necessary.
  4. Fill decorator piping bag and pipe frosting over cupcakes.

Nutritional Analysis

Calories

460

Total Fat

19 g

Saturated Fat

4.5 g

Cholesterol

44 mg

Sodium

147 mg

Carbohydrates

70 g

Fiber

2.5 g

Sugar

54 g

Protein

5.8 g

Potassium

173 mg

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