Nutella Cupcakes
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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