It's true; I was divinely inspired when I decided to combine the delicious Chocolate Hazlenut spread with cupcakes. However, I love Nutella and I’m pretty certain you could smear the stuff on a piece of cardboard and it would be scrumptious.
I was overwhelmed by the requests I received for this recipe and I since I would do anything for my beloved GoddessLife community....here it is in all it's glory. They are wickedly yummy, so I recommend making sure you have a large group to share them with. Enjoy!
Recipe:
Chocolate Nutella Cupcakes
Makes 15-16 cupcakes
- 1/2 C butter, room temperature
- 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
Preheat oven to 350°F.
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.
In a small bowl, combine flour, baking powder, baking soda, salt and cocoa powder. In a sseparate small bowl, combine milk and vanilla.
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).
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 Frosting
- 1/2 C butter, room temperature
- 1 C Nutella
- 1 C powdered sugar, sifted
- 1-2 T milk
Beat butter until smooth. Add Nutella and beat together until thoroughly combined. Slowly add powdered sugar, mixing until combined. Add 1 tablespoon of milk. Add additional milk or powdered sugar as needed to reach desired consistency.
Posted on
Mon, February 20, 2012
by Ms. Dolphina
filed under