Filled nougat cupcakes
Fluffy, moist cupcakes with a delicately melting nougat surprise!
You will need
- Muffin tin
- Cupcake liners
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.
Ingredients
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Sugar – 150 g
-
Salt – 1 pinch
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Flour – 200 g
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Baking powder – 0.5 tsp
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Baking soda – 0.25 tsp
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Eggs – 2 pcs.
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Vanilla extract – 1 tsp
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Sunflower oil – 150 g
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Buttermilk – 150 g
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Chopped hazelnuts (for sprinkling)
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Nougat, cut into small cubes (for filling) – 100–150 g
Frosting ingredients
-
Cream cheese – 150 g
-
Stadtstreicher hazelnut spread – 150 g
