Recipes: “Better than Sex” Chocolate Nutella Cupcakes with Nutella Buttercream frosting

Adapted from Cupcake Project and Chockylit
Ready in: 2+ hours
Yield: 15-16 cupcakes
1/2 C butter, room temperature
1 cup Nutella
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
1. Preheat oven to 350°F.
2. 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. Mix in Nutella.
3. In a small bowl, combine flour, baking powder, baking soda, salt and cocoa powder. In a separate small bowl, combine milk and vanilla.
4. Add about 1/3 of dry ingredients to butter and sugar and mix until combined. Add about 1/2 of wet ingredients to mixture and mix until combined. Continue alternating dry and wet, mixing in between (finish with the remaining dry ingredients).
5. 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 small jar Nutella
1 C powdered sugar, sifted
1-2 T milk
1. Beat butter until smooth.
2. Add Nutella and beat together until thoroughly combined.
3. Slowly add powdered sugar, mixing until combined.
4. Add 1 tablespoon of milk. Add additional milk or powdered sugar as needed to reach desired consistency.
You can also mix up a few tablespoons of Nutella with an equal amount of cool-whip, cut the center out of the cupcake, fill it with the cool-whip mixture, replace the cupcake plug (after you've eaten the small bit where the filling went) and frost. You'll thank me.


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