Ingredients

• 1 cup sugar
• 1/2 cup butter
• 2 eggs
• 1 cup buttermilk
• 1/2 cup Monin Roasted Hazelnut Syrup
• 1/2 oz red food dye
• 1 1/2 tsp. baking soda
• 1 Tbsp. distilled white vinegar
• 2 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 tsp. salt
• 8 oz package of cream cheese
• 1 stick butter, softened
• 4 cups powdered sugar
• 1 Tbsp. Monin Vanilla Syrup

Glass: Culinary

Glass Size: 6 cupcakes.

Instructions

1. Set the oven to 350° F and grease a 6-cup muffin tin with cooking spray followed by cupcake papers.
2. Combine sugar and butter into a bowl of stand mixer and beat on medium speed until creamy.
3. Add the eggs in one at a time then mix in the buttermilk, syrup, and food dye until fully incorporated. Then stir in baking soda and vinegar.
4. In a separate mixing bowl, combine flour, cocoa powder, and salt. Add the dry ingredients to the wet ingredients a little bit at a time until all the dry ingredients have been incorporated.
5. Fill the cups 3/4 of the way full of batter then place in the oven for 20-25 minutes or until a toothpick comes out clean.
6. While cupcakes are baking, combine cream cheese, butter, and vanilla syrup in a mixing bowl and whisk until fully incorporated. Gradually whisk in the powdered sugar then set aside.
7. Once cupcakes are done, place on a wire rack and allow to cool completely before icing. ​​
8. Serve immediately or store in a tightly sealed container at room temperature.