Almond-Hazelnut Cupcakes with Faux-Bois Toppers

Name: Almond-Hazelnut Cupcakes with Faux-Bois Toppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup whole unblanched almonds, toasted (see page 323); 1/2 cup hazelnuts, toasted and skinned (see page 323); 3/4 cup all-purpose flour; 3/4 cup cake flour (not self-rising), sifted; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup (1 stick) unsalted butter, room temperature; 1/4 cup granulated sugar; 1/2 cup firmly packed dark-brown sugar; 2 teaspoons pure vanilla extract; 3/4 cup milk; 4 large egg whites; Dark Chocolate Frosting (page 302); Chocolate Faux-Bois Disks (page 279)

Servings: persons

1/2 cup whole unblanched almonds, toasted (see page 323)
1/2 cup hazelnuts, toasted and skinned (see page 323)
3/4 cup all-purpose flour
3/4 cup cake flour (not self-rising), sifted
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup granulated sugar
1/2 cup firmly packed dark-brown sugar
2 teaspoons pure vanilla extract
3/4 cup milk
4 large egg whites
Dark Chocolate Frosting (page 302)
Chocolate Faux-Bois Disks (page 279)

1
Make cupcakes: Preheat oven to 350F.
2
Line standard muffin tins with paper liners.
3
In a food processor, pulse together almonds and hazelnuts until finely ground (do not overprocess, or the nuts will turn into a paste).
4
Into a mixing bowl, sift together both flours, baking powder, and salt.
5
Whisk in the ground nuts.
6
With an electric mixer on medium-high speed, cream butter and both sugars until smooth.
7
Beat in vanilla.
8
Reduce speed to low.
9
Add flour mixture in three batches, alternating with two additions of milk, and beating well after each.
10
In another mixing bowl, with electric mixer on medium speed, whisk the egg whites until soft peaks form.
11
In two additions, gently fold the egg whites into the batter.
12
Divide batter evenly among lined cups, filling each three-quarters full.
13
Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 25 minutes.
14
Transfer tins to wire racks to cool completely before removing cupcakes.
15
Cupcakes can be stored up to 3 days at room temperature, or frozen up to 2 months, in airtight containers.
16
To finish, use an offset spatula to spread a thin layer of frosting over cupcakes, then transfer remaining frosting to a pastry bag fitted with a large open-star tip (#821).
17
Pipe a ring of frosting around the perimeter of each cupcake, then place a chocolate disk on top.
18
Decorated cupcakes can be refrigerated up to 1 day in airtight containers; bring to room temperature before serving.

804

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup whole unblanched almonds, toasted (see page 323), 1/2 cup hazelnuts, toasted and skinned (see page 323), 3/4 cup all-purpose flour, 3/4 cup cake flour (not self-rising), sifted, and more.

Yes, Almond-Hazelnut Cupcakes with Faux-Bois Toppers falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!