Best Hazelnut Cream Frosting Recipes

CHOCOLATE-HAZELNUT FILLING AND WHIPPED-CREAM FROSTING

Steps:

• Place 2 tablespoons cold water in a small saucepan; sprinkle with gelatin, and set aside to soften, about 5 minutes.
• Meanwhile, in a medium bowl, whisk chocolate-hazelnut spread with 1/4 cup cream; set aside.
• Heat gelatin mixture very gently over low, stirring just until dissolved; set aside.
• In a large bowl, using an electric mixer, beat remaining 2 cups cream with sugar until soft peaks form. While still beating, pour dissolved gelatin mixture over cream all at once (gently reheat gelatin mixture if it has stiffened).
• Fold half of whipped cream into chocolate-hazelnut spread mixture to finish the Chocolate-Hazelnut Filling; the remaining whipped cream is the Whipped-Cream Frosting.

HAZELNUT CARROT-OAT CUPCAKES WITH CREAM-CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees. Line a standard muffin tin with paper liners.
• In a medium bowl, whisk together flours, baking soda, salt, and finely chopped hazelnuts. In another medium bowl, whisk together oil, buttermilk, eggs, granulated sugar, vanilla, orange zest, and carrots until combined. Fold oil mixture into flour mixture until just combined. Divide batter evenly among lined cups, filling each three-quarters full.
• Bake cupcakes until golden and a toothpick inserted in centers comes out clean, about 23 minutes. Let cupcakes cool in pan 15 minutes, then transfer to a wire rack and let cool completely.
• In a small bowl, stir together cream cheese and confectioners' sugar until smooth; season with a pinch of salt. Frost cupcakes, then sprinkle with coarsely chopped hazelnuts.

CARAMELIZED PLANTAIN CUPCAKES WITH A CHOCOLATE HAZELNUT CREAM CHEESE FROSTING

Steps:

• 2 tablespoons finely crushed plantain chips
• For the caramelized plantains: Preheat the oven to 400 degrees F.
• Mix the melted butter, brown sugar, and cinnamon in a small bowl. Put the sliced plantains in an 8-inch square baking dish and pour in the butter mixture. Toss the plantains until well coated with the mixture. Bake in the preheated oven until caramelized, about 15 to 20 minutes. Remove the pan from the oven and mash the plantains with a fork. The yield should be about 2 cups mashed caramelized plantains.
• For the cupcakes:
• Preheat the oven to 350 degrees F. Line 16 cups of 2 standard 12-capacity cupcake pans with liners.
• Add the flour, baking powder, baking soda, and salt to a sifter and sift into a large bowl.
• In another large bowl add the softened butter and granulated sugar and mix, with a hand mixer, until smooth. Beat in the eggs, buttermilk, vanilla extract, and the mashed caramelized plantains until the batter is smooth. Slowly stir in the sifted flour mixture and mix until smooth.
• Evenly spoon the cupcake batter into the 16 liners, filling the cups 3/4 full. Bake until a toothpick in the center comes out clean and the tops are light golden brown, about 22 to 25 minutes. Remove from the oven and let cool for 5 minutes in the pan. Transfer the cupcakes to a cooling rack and cool completely, about 20 minutes.
• For the chocolate hazelnut cream cheese frosting: Add the cream cheese, chocolate hazelnut spread and vanilla extract to a large bowl and beat with a hand mixer until smooth. Slowly mix in the powdered sugar, scraping down sides of the bowl, as needed, until the frosting is smooth.
• Assemble the cupcakes: Put the frosting in a pastry bag fitted with a 1/2-inch diameter decorating tip. Frost the cooled cupcakes and sprinkle the top of each cupcake with crushed plantain chips. Arrange on a serving platter and serve.

HAZELNUT CREAM FROSTING

Steps:

• the first step is to let the cream cheese and butter sit out and allow them to become room temperature. then i combine both in a medium sized bowl and mash them with a strong fork. then I proceed to whip them together until they are light and smooth. Once I add the cocoa powder and powdered sugar I then use an egg beater or mixer to continue to lightly beat the mixture together on low. When the dry ingredients are fully antiquated I then proceed to add the nutella and continue to mix on low, until the nutella is fully incorporated. Do not over mix or you could ruin the batch. If using right away make sure cupcakes have cooled before applying. If refrigerated before use be sure to let it sit out for a couple of minutes to soften before use! enjoy!