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]
- 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
- 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)
- Preheat oven to 325 degrees and prepare cupcake pan with 12 liners
- Cream together butter and sugar until light and smooth (about 2 minutes)
- Add in eggs one at a time until fully incorporated
- Mix in flour, salt, and baking powder until just mixed together
- Divide into 12 cupcakes (about 3/4 full)
- 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
- Bake for 20-22 minutes
- 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.
- 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.
- 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.
- 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!