Giotto cupcakes – with hazelnut cream
Fluffy muffins topped with a cream made from Giotto and hazelnut nougat cream. Super easy and heavenly delicious!
INGREDIENTS (for 12 cupcakes)
12 muffin cases
FOR THE DOUGH
120 g soft butter
1 tbsp hazelnut nougat cream
120 g brown sugar
1 pinch of salt
1 pinch of vanilla extract
2 eggs (size M)
65 g ground hazelnuts
125 g flour (type 405)
1 tsp baking powder
70 ml buttermilk
FOR TOPPING & DECORATION
8 packs of hazelnut confectionery (9 balls each)
400 g mascarpone
6 tbsp powdered sugar
3 tbsp hazelnut nougat cream
3 – 4 tbsp hazelnut brittle
PREPARATION
Step 1
Put 12x golden paper cases in a muffin tin, preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). For the dough, beat the butter with the hazelnut-nougat cream, sugar, salt and vanilla until fluffy, then gradually add the eggs.
Step 2
Mix in the hazelnuts, mix the flour with the baking powder and sift, then add. Add the buttermilk and pour the dough into the 12 molds. Bake the muffins in the preheated oven for approx. 15 minutes and allow to cool.
Step 3
Unpack the Giotto balls, setting aside 12 balls for decoration. Finely grind the remaining balls in the mixer. Quickly stir the mascarpone with the powdered sugar and hazelnut-nougat cream by hand until smooth and add the ground Giottos.
Step 4
Fill the cream into a piping bag and pipe it on. Decorate with one ball each and sprinkle with hazelnut brittle as desired.
