Food Friday ~ Nutella Cupcakes

For all of you chocolate fanatics, if you’ve never had a Nutella Cupcake, you have not lived! Like cupcakes, Nutella has been around a long time, but only in recent years has it become really popular. Not long ago I found this recipe on Pinterest, it’s from a blog titled, “52 Kitchen Adventures“. It is sooooo good! I especially like the frosting. Just please keep in mind that if you have nut allergies, the ingredients for Nutella do include hazelnuts. Happy Friday!

Chocolate Nutella Cupcakes

  • 1/2 C butter, room temperature
  • 1 1/4 C sugar
  • 2 large eggs, room temperature
  • 3/4 C flour
  • 1/2 t baking powder
  • 1/4 t baking soda
  • 1/4 t salt
  • 1/2 C unsweetened cocoa powder
  • 1/2 C milk
  • 1 t vanilla

Preheat oven to 350°F.

In a mixing bowl, beat butter until softened and smooth. Add sugar and beat for a few minutes, until light and fluffy. Add eggs one at a time, beating after each until well combined. Set aside.

In a small bowl, combine flour, baking powder, baking soda, salt and cocoa powder. In a separate small bowl, combine milk and vanilla.

Add about 1/3 of dry ingredients to butter and sugar and mix until combined. Add about 1/2 of wet ingredients to butter mixture and mix until combined. Continue alternating dry and wet, mixing in between (finish with the remaining dry ingredients).

Fill cupcake tins about 1/2 full (don’t overfill – you only need 1/2) and bake for around 20-25 minutes, until a toothpick inserted in center comes out clean. They will come out flat.

Nutella Buttercream

  • 1/2 C butter, room temperature
  • 1 C Nutella
  • 1 C powdered sugar, sifted
  • 1-2 T milk

Beat butter until smooth. Add Nutella and beat together until thoroughly combined. Slowly add powdered sugar, mixing until combined. Add 1 tablespoon of milk. Add additional milk or powdered sugar as needed to reach desired consistency.

By the way, the cupcakes used as the backdrop for the MN Cottage Food blog are the Nutella cupcakes I made. 🙂

 

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