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Nathaly Burnett 253-732-9535     Email Nathaly

Nutella Cupcakes

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INGREDIENTS

Cupcake:

1 cup boiling water

1/2 cup unsweetened cocoa powder

1-1/3 cups flour

2 tsp baking powder

1/4 tsp salt

1/2 cup unsalted butter, room temperature

1 cup sugar

2 eggs

2 tsp vanilla extract

Nutella Frosting:

1 cup unsalted butter, room temperature

2 cups confectioners’ sugar

3/4 cup Nutella

3-4 tbsp heavy cream

2 tsp vanilla extract

About 12 Ferrero Rocher Chocolates

Directions:

Preheat oven to 375F degrees. Line muffin pan with liners

Mix water and cocoa powder until smooth. Place in fridge while preparing other ingredients.

In a medium bowl, combine the flour, baking powder, and salt. Set aside.

In a large bowl (I use a stand mixer),  cream the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Add in the vanilla extract. Slowly add the flour mixture and mix until combined (don’t over mix). In a steady stream, add the cooled cocoa mixture and stir until smooth.

Fill each muffin liner 3/4 of the way full with batter. Bake for 16-19 minutes Remove from oven and place on a wire rack to cool.

For the Frosting, beat softened butter on medium speed with an electric mixer until smooth and creamy. Add 2 cups of powdered sugar and continue to beat on medium speed. The mixture will be fairly thick. Add the Nutella and continue to beat on medium speed. Add 3 Tablespoons of heavy cream and the vanilla extract. If the frosting is too thick, add more heavy cream (1 Tablespoon measurements at a time). If the frosting is too thin, add more powdered sugar (1/4 cup measurements at a time). Taste the frosting. Add salt to cut the sweetness (if desired).

Add frosting to cupcakes and decorate with Ferrero Rocher.

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