Nougat-Filled Cupcakes
Fluffy, juicy cupcakes with a tenderly melting nougat surprise! ❤️❤️
| This is what you need
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Time
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difficulty
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| Muffin tin, cupcake liners |
20 min prep + 20 min bake |
Simply |
| Ingredients
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Tip
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- 150 g sugar
- 1 pinch of salt
- 200 g flour
- 0.5 teaspoon baking powder
- 0.25 tsp baking soda
- 2 eggs
- 1 teaspoon vanilla extract
- 150 g sunflower oil
- 150 g buttermilk
- Chopped hazelnuts (for sprinkling)
- 100-150 g nougat , cut into small cubes (for filling)
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For a special extra, add some hazelnut butter or hazelnut cream as a topping. The way to a person's heart is through their stomach! ❤️
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Here's how:
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Preheat the oven: Preheat the oven to 180°C and line a muffin tray with cases.
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Prepare the dough:
- Beat the sugar and eggs in a bowl until fluffy. Add the vanilla extract, oil and buttermilk and mix well.
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Mix dry ingredients:
- Mix the flour, baking powder, baking soda and salt in a separate bowl and carefully fold into the wet ingredients.
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Fill muffin tins:
- Put some dough into each mold (up to halfway). Press a piece of nougat into the middle and fill with dough. Sprinkle with chopped hazelnuts.
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Bake:
- Bake the cupcakes for about 18-20 minutes, until a toothpick inserted into the edge (not the middle) comes out clean. Allow to cool briefly in the pan, then place on a rack.
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Serve and enjoy: Serve the cooled cupcakes with a soft nougat center.
