Nuts for Nutella!

Sunday was a dedicated day to try a recipe from the Cupcake Wish List so I could cross another one off.  I asked the great people of Facebook what kind I should try:

1. Oatmeal chocolate chip with cinnamon frosting

2. Nutella swirl with Nutella buttercream

3. German chocolate with coconut pecan frosting

It turns out that people really like Nutella, I had no idea it was going to be so popular.  It was almost a unanimous vote for Nutella except for my mom who voted German chocolate.  Sorry Mom, I’ll have to make you some of your own German chocolate cupcakes next time I’m home.

I had been wanting to try a recipe for self-icing Nutella cupcakes for a while now, so I thought I’d use this as my cupcake but can you really have a cupcake without a nice glob of frosting on top?  I can’t so I had to accompany it with a Nutella buttercream using my favorite Swiss meringue buttercream as the base.

[Recipe adapted from iheartcuppycakes]


For cupcakes:

  • 10 Tbsp. softened butter
  • 3/4 cup sugar
  • 3 large eggs
  • 1 Tsp. vanilla
  • 1 and 3/4 cup flour
  • 1/4 Tsp. salt
  • 2 Tsp. baking soda
  • 12 generous Tsp. Nutella

For frosting:

  • 5 egg whites
  • 4 sticks softened butter (cut into pieces)
  • 1 cup plus 2 Tbsp. granulated sugar
  • A pinch of salt
  • Remaining Nutella from jar (about 3/4 cup)


For cupcakes:

  1. Preheat oven to 325 degrees and prepare cupcake pan with 12 liners
  2. Cream together butter and sugar until light and smooth (about 2 minutes)
  3. Add in eggs one at a time until fully incorporated
  4. Mix in flour, salt, and baking powder until just mixed together
  5. Divide into 12 cupcakes (about 3/4 full)
  6. Top each with with a generous teaspoon of Nutella and swirl into batter with a toothpick, folding some of the batter up and over the Nutella
  7. Bake for 20-22 minutes

For frosting:

  1. Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch. Test by rubbing the mixture between your fingers; it should feel completely smooth.
  2. Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff peaks, about 10 minutes.
  3. Add the softened butter, one piece at a time, and beat until incorporated after each addition. Don’t worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla, and beat just until combined.
  4. Switch to the paddle attachment, and beat on the lowest speed to eliminate any air pockets, about 5 minutes. Once the frosting is smooth, fold in Nutella until incorporated and frost cupcakes.

The verdict?  Nutella cupcakes are awesome!  They had a little crunch on the top from the Nutella swirl layer and the buttercream was not too sweet with a nice hint of chocolate and hazelnut.  Boy Cupcake said “Two thumbs up” and “scrumdiddlyumptious” (he dared me to spell it.  Take that!) and I have to agree.

It also gave me the chance to try out a new frosting technique to make it look like a pretty flower.  It was super easy and it looks really pretty.  The only downside is that you don’t get as much frosting as you do with a big swirl.  I’ll admit it, I actually put a little extra on top when I ate mine.  Yum!

So what should be the next adventure off the Cupcake Wish List?  Let me know!




Super Bowl Treats!

Ok, so I know they’re not exactly cupcakes and they’re not even made of cake, but these Super Bowl Oreo truffles were quite the adventure. I thought it would be super fun to make football shaped Oreo truffles since Boy Cupcake and I were heading to Southie to watch the Super Bowl at Nip Git and D-Train’s place.

These things only require 3 ingrediants, so they seemed simple enough, right? Crush a package of Oreos, mix with a package of softened cream cheese, form into ball shape, dip into melted chocolate, put on a stick, and viola! Oreo truffle pops! Yeah, definitely not as easy as I thought it was going to be.

First of all, forming a football shape out of crushed Oreos and cream cheese is a lot easier said than done. When I first started, these things looked like giant mouse turds (sadly I know what they look like since we have mice in our apartment). After lots of molding and shaping, I was somewhat happy with the shape, so I decided to put them on the sticks. All you have to do is dip the end of the stick in melted chocolate and stick it in the ball. Okay, no problem.

The scary part comes when these things need to be dipped into the melted chocolate. I dipped them and stuck them in a foam block in an attempt to not have a flat side by laying them down. Next thing I know, they’re all falling off the sticks! After a few tears, Boy Cupcake convinced me to just dip them and lay them on a baking sheet so they’d have a flat side but wouldn’t fall off the sticks. Piping the laces on was a whole other thing since the white chocolate was too hot and started melting the piping bag.

I managed to decorate the foam blocks and stick all of the Oreo truffles into it so we could make our way to Southie. Wouldn’t you know it that half way there one of them fell off into my lap. These things are so top heavy, they just don’t want to stay on the sticks. We managed to get to Southie with only losing one! While we were getting everything out of the car people on the streets kept telling me how cute they were! Someone even stopped their car and said they’d give me 20 bucks for them. I love the people in Southie! Maybe they need a cupcake shop.

Somehow we managed to make it up the block only losing one more on the ground. Sadly after a little bit of sitting on the table, a ton of the footballs started to fall off the sticks (which you can kind one doing in the picture). Oh well, at least they pretty much made it for pictures. But what an adventure it was to get them to Southie in semi-one piece.



Hostess with the Mostess Cupcakes

Who doesn’t love a good Hostess cupcake? Fluffy chocolate cake filled with marshmallow cream, topped with chocolate and the signature Hostess swirl. It doesn’t get much better than that.20120221-161616.jpg

I haven’t done much baking lately but with a four day weekend for President’s Day, I figured this past weekend would be the perfect time to cross something off my cupcake wishlist. After a bunch of searching and deciding that most of them required too many ingredients and more time than I wanted to spend, octane across these beauties on Pinterest…which by the way has become one of my favorite sites of all time.

20120221-162053.jpgI made the cupcakes with a change to the actual cake part. I went with Martha’s recipe for one bowl chocolate cupcakes (scroll down on page). I’ve said it before but I’ll say it again, these are the best basic chocolate cupcake recipe I’ve ever made. Martha’s prefect recipe makes exactly 18 cupcakes in exactly 22 minutes of baking. And that’s why she’s the domestic queen.

I think this was the right move because these cupcakes were light and fluffy with the perfect marshmallow cream center. The best part was that they really weren’t much effort since they don’t require frosting. Just a quick dip in chocolate ganache and a little swirl on the top and you’re good to go. I’ll definitely be making these come summer BBQ time!20120221-162915.jpg

Oh, and BTDubs, I can’t forget to thank Susical for the photo adventure and amazingly sitting with me forever to figure out hipstamatic and instagram to take pictures.