Thursday, July 28, 2011

Nutella Cupcakes





I have an obsession with nutella that many have described as unhealthy. I love it with waffles, pancakes, fruit, peanut butter, and most importantly, for eating with a spoon out of the jar. Anyway, I thought it was about time I incorporated it into my cupcakes. The result was delicious - I renounce all other cupcakes.

For the cupcakes:
Makes 12 large cupcakes or 18 small cupcakes

125g unsalted butter, at room temperature
1/3 cup (110gr) honey or light brown sugar
1 tablespoon ground coffee
2 tablespoons milk
1/4 cup Nutella
2 large eggs
1 cup flour
1 teaspoon baking soda
pinch of salt

Preheat the oven to 150 degrees C. Place 12 muffin liners inside a muffin pan and lightly brush with melted butter (or cooking spray).
In an electric mixer, whip the butter and honey until fluffy at medium speed, 2-3 minutes. Reduce the speed to low and add the coffee, milk and Nutella. Still on low, add the eggs, one at time and scraping the bowl after each addition. In a separate bowl, mix together the flour, baking soda and salt and slowly fold this in with the butter - Nutella mixture until the mixture is smooth. Divide evenly among the muffin liners (they should be half-filled) and bake 20-25 minutes. Let cool completely before frosting.




For the nutella buttercream:

115g butter, room temperature
1 cup Nutella
1 cup powdered sugar
1-2 tablespoons 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.

Sources: Tartelette, 52 Kitchen Adventures

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