Nuttela Cupcakes
I planned to make something special for my friends on our routine monthly gathering. I searched and planned on doing something special like a Sundae cupcakes or Black Forest cupcakes. As usual, I don’t really have enough time or preparation to do so. I decided to do something simpler and work with the ingredients available at home. I decided to do these Nutella cupcakes.
Don’t be fool with the word Nutella cupcakes because the Nutella was only added to the frosting. These Nutella cupcake wasn’t my cup of tea. The cupcake itself was tasteless and quite dense. The frosting was way way way too sweet for me. I guessed the cupcake and the frosting were quite a good combination because of the plain cupcake taste and the sweetness of the frosting. For me, I wouldn’t make it again. However, I would still like to share this recipe for the Nutella lover out there.
I had some left over chocolate ganache in the fridge, so I just did a quick whip with a hand held mixer and voila. I prefer the one with the ganache, they were not as sweet as the nutella ones.
Ingredients for the cupcake
Recipe adapted from Handle the Heat: Nutella Cupcakes
- 2 cups cake flour
- 2 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt (I omit this)
- 150 gr butter, softened (I used unsalted butter)
- 1 cup sugar (I used 3/4 cup sugar)
- 3 large eggs
- 1 large egg yolks
- 1 tsp vanilla extract
- 3/4 cup whole milk (I think it is best to use the milk at room temperature)
Ingredients for the frosting
- 3/4 cup butter, softened (I used unsalted butter)
- 1/2 cup Nutella
- 1 tsp vanilla essence
- 1 tbsp milk
- 1 cup icing sugar (I used 1/2 cup)
Instructions for the cupcake
- Preheat oven to 175 C. Line cupcake pan with paper liners; set aside.
- Sift together the cake flour, baking powder, baking soda, and salt.
- Beat the butter until soft and creamy.
- Add the sugar and beat for another 3 minutes.
- Add the eggs one at a time, beating after each addition.
- Beat in the vanilla.
- With the mixer on low, add the dry ingredients alternately with the milk, beginning and ending with the dry mixture. Scrape down the sides of the bowl as necessary. Mix only enough for ingredients to become incorporated.
- Spoon batter evenly into prepared muffin cups, filling until about 2/3 full. Bake for about 15-17 minutes, until a toothpick inserted into the cupcakes comes clean.
- Let cool completely before frosting.
Instructions for the cupcake
- Beat butter and nutella together with a mixer until combined.
- Add the remaining ingredients and beat on low speed until powdered sugar is incorporated.
- Increase speed to medium-high and beat until frosting is smooth and stable.
Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You !!!
a shame it didn’t work out as nicely as you hoped. it still looks great! looks like the nutella frosting piped really well also. sometimes when i make frostings with Nutella it doesn’t work out that well.. hehe
Yeah the frosting has a perfect consistency and really easy to be pipe, however they are way too sweet.. just imagine nutella being that sweet and oily already, has to be mixed with more butter and sugar.