Nougat-filled cupcakes
Fluffy, moist cupcakes with a melt-in-the-mouth 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 tsp baking powder
- 0.25 tsp baking soda
- 2 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)
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For a special touch, add some hazelnut butter or hazelnut spread 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 oven: Preheat the oven to 180°C and line a muffin tray with baking cups.
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Prepare the dough:
- Beat the sugar and eggs in a bowl until frothy. Add the vanilla extract, oil, and buttermilk and mix well.
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Mix dry ingredients:
- Mix flour, baking powder, baking soda and salt in a separate bowl and carefully fold into the wet ingredients.
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Fill muffin cups:
- Pour a little batter into each mold (up to halfway). Press a piece of nougat into the center and fill with batter. 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 center) comes out clean. Let cool briefly in the pan, then transfer to a wire rack.
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Serve and enjoy: Serve the cooled cupcakes with a soft nougat center.
