Lonesome Cowboy Hazelnut Cupcakes

By January 28, 2018Blog, Cupcake Recipes
Hazelnut cupcake

These Lonesome Cowboy cupcakes from my book Man Candy and Cupcakes are as homespun and country as a pickup truck. They are a cinch to make and will lasso the taste buds of any urban cowboy, or cowgirl. They have ground hazelnuts mixed in with the flour and are frosted with luscious Hazelnut Buttercream that has been laced with Espresso and spiked with Hazelnut Liqueur for an added taste sensation. They are as mouth-watering as the cupcake cowboy himself! I have decorated them with a fondant cow skull sprinkled with sugar to give them even more of a rustic look. Click the link for directions on how to make this outback accessory. 


cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda   
1/2 teaspoon salt
1/2 cup ground hazelnuts (instructions follow)
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 eggs, room temperature
1/2 cup brewed hazelnut coffee
1 tablespoon Hazelnut liqueur

1.Preheat oven to 180 degrees C (350°F) and line 12 muffin cups with paper liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda and salt. Stir in ground hazelnuts and set aside.
3. In large bowl, beat butter and sugar with a mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition.
4. Reduce mixer speed to low. Add the dry ingredients to the butter mixture in two parts, alternating with the hazelnut coffee, and mix until all is combined. Add Hazelnut Liqueur and beat until smooth.
5. Evenly fill muffin cups with batter and bake for 15-18 minutes or a toothpick inserted into the centre comes out clean. Let cool completely before frosting.



1 cup hazelnuts
1. Preheat oven to 180 degrees C (350°F). Place hazelnuts on a baking sheet and toast for 5-6 minutes, until skins turn dark and start to crack.
2. Allow to cool slightly and then wrap in a clean kitchen towel. Rub between your hands for 10-20 seconds until the skins fall off. Pulse hazelnuts in a food processor until ground.


½ cup (1 stick) unsalted butter, room temperature
3 cups confectioners’ sugar
2 tablespoons espresso powder
1 tablespoon Hazelnut liqueur

1. In a medium bowl, beat the butter with a mixer until smooth.
2. Add sugar, one cup at a time, beating after each addition. Add espresso powder and Hazelnut liqueur and beat until smooth.
3. Pipe on top of cooled cupcakes using a pastry bag and tip or plastic bag with the corner snipped off.
To make your own fondant cow skull, click here for directions on my blog.

Hazelnut Cupcake 2

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