Sunday, August 2, 2015

Chapter 2 | Nutella Cupcakes







This weeks upload on CupcakeJemma's youtube channel was Nutella Cupcakes. Being the cupcake enthusiast and Nutella lover that I am, I knew I had to recreate this recipe. You can watch the video here and if you aren't following her you need to jump on the bandwagon.

I baked half of the cupcakes in these fun liners and the other half in white. I liked the look of the colorful ones a better as they added a little extra something to the cupcakes. They also held up better than the white liners.

Lets talk a little bit of the outcome of these cupcakes. The cakes themselves are very decadent. They're neither too dry nor too moist. The pulverised hazelnuts add a distinct texture that adds to the Nutella theme. However, you could definitely leave them out and just use this recipe as a plain chocolate cupcake recipe. 
To bring out the chocolate flavour I added 2 tablespoons of concentrated coffee and it made the batter that much more delicious!

 The frosting on the other hand didn't really work for me. It turned out grainy and the 3-4 tablespoons of milk were too much. My frosting was too runny. To get it to a workable texture again I had to chill it for 20 minutes. Despite the difficulty, the taste was good and it made up for texture.






Nutella Cupcakes
Prep Time
25 mins
Cook Time
20-22 mins
Total Time
1 hrs

Servings12

Ingredients
CUPCAKES:
  • 50 grams roasted, skinned & pulverised hazelnuts
  • 100 grams self raising flour
  • 25 grams cocoa powder
  • 125 grams caster sugar
  • 1 1/4 teaspoons baking soda
  • a pinch of salt
  • 140 grams unsalted butter, soft
  • 2 large eggs
  • 1 1/2 tablespoons whole milk
  • 1 1/4 teaspoons vanilla extract
  • 2 tablespoons concentrated coffee

BUTTERCREAM:
  • 100 grams unsalted butter, softened
  • 150 grams Nutella
  • 225 grams icing sugar, sifted
  • 3-4 tablespoons whole milk
Instructions

CUPCAKES:
  1. Preheat the oven to 340ยบ F | 170°C. 
  2. Combine hazelnuts, flour, cocoa powder, cocoa powder, baking soda and salt in a large bowl. Whisk thoroughly to combine well.
  3. In a separate bowl combine butter, eggs, milk, vanilla and coffee. Beat until thoroughly combined. to the flour mixture and beat well to combine. 
  4. Mix the two mixtures and divide them evenly into your cupcake liners.
  5. Bake for about 20 - 22 minutes.
  6. Remove from oven and allow to cool for 20 minutes. 
BUTTERCREAM:
  1. Add softened butter and nutella into a mixing bowl and beat on high speed for 4-5 minutes. 
  2. Pour in the sifted icing in two batches, beating after each one. 
  3. Add the desired amount of milk until you get the consistency that you want.
  4. Pipe evenly over your cupcakes.

                                                                   ♥