Filled nougat cupcakes
Fluffy, moist cupcakes with a delicately melting nougat surprise!
You will need
- Muffin tin
- Cupcake liners
Ingredients
-
150 g Sugar
-
1 pinch Salt
-
200 g Flour
-
0.5 tsp Baking powder
-
0.25 tsp Baking soda
-
2 pcs Eggs
-
1 tsp Vanilla extract
-
150 g Sunflower oil
-
150 g Buttermilk
-
Chopped hazelnuts (for sprinkling)
-
100–150 g Nougat, cut into small cubes (for filling)
Frosting ingredients
-
150 g Cream cheese
-
150 g Stadtstreicher hazelnut spread
Here’s how to do it:
Preheat the oven:
Preheat the oven to 180°C and line a muffin tin with cupcake liners.
Prepare the batter:
Beat the sugar and eggs in a bowl until fluffy. Add the vanilla extract, oil, and buttermilk and mix well.
Mix dry ingredients:
In a separate bowl, combine flour, baking powder, baking soda, and salt, then gently fold into the wet mixture.
Fill the muffin cups:
Add some batter to each liner (about halfway). Press a piece of nougat into the center and cover with more batter. If you don’t want frosting, you can sprinkle chopped hazelnuts on top at this stage.
Bake:
Bake the cupcakes for about 18–20 minutes, until a toothpick inserted at the edge (not the center) comes out clean. Let them cool briefly in the tin, then remove and cool completely on a rack.
Frosting (optional):
Mix the frosting ingredients and decorate the cupcakes using a piping bag.
Serve and enjoy:
Serve the cooled cupcakes with a soft nougat center.
