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
Servings: 12
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:
- Preheat the oven to 340ยบ F | 170°C.
- Combine hazelnuts, flour, cocoa powder, cocoa powder, baking soda and salt in a large bowl. Whisk thoroughly to combine well.
- In a separate bowl combine butter, eggs, milk, vanilla and coffee. Beat until thoroughly combined. to the flour mixture and beat well to combine.
- Mix the two mixtures and divide them evenly into your cupcake liners.
- Bake for about 20 - 22 minutes.
- Remove from oven and allow to cool for 20 minutes.
BUTTERCREAM:
- Add softened butter and nutella into a mixing bowl and beat on high speed for 4-5 minutes.
- Pour in the sifted icing in two batches, beating after each one.
- Add the desired amount of milk until you get the consistency that you want.
- Pipe evenly over your cupcakes.
♥
