Health & Medical Eating & Food

Go Nuts With Nutella Cupcakes



I fondly remember the first time I tasted Nutella.  I visited Italy nine years ago and when I was in Florence, I had a Nutella cornetti with a cappucino for breakfast.  Nutella cornetti is a delicious croissant that is filled with Nutella.  For the uninitiated, Nutella is a hazelnut chocolate spread. It is versatile spread that is used like peanut butter or chocolate sauce. Nutella is great with fruit, chocolate, crepes and more.  Nutella originates from Italy but now Nutella is a global brand. People love Nutella and the iconic jar that is it in. There's even a World Nutella Day where people celebrate with recipes and photos. My friends the Robicellis' made a quirky dessert called the Nutelllasgna which became a viral sensation.  

I love cupcakes and I found an easy recipe for Nutella cupcakes in Roy Fares cookbook, United States of Cakes: Tasty Traditional American Cakes, Cookies, Pies and Baked Goods.

The recipe above calls for store bought Nutella, but you can make vegan Nutella, if you prefer. Vegan "Nutella" calls for using soy or almond milk instead of cow's milk.

Ingredients
  • Cupcake Batter
  • 3/4 cup all-purpose flour
  • 3/4 cup sugar
  • 1/3 cocoa cocoa powder
  • 1/2 tsp baking powder 
  • 1/2 tsp baking soda
  • 1 tsp corn starch
  • 1/2 tsp salt
  • 1 large egg
  • 1/3 cup whole milk
  • 1/2 tbsp pure vanilla extract
  • 1/4 cup vegetable oil
  • 1/4 cup warm coffee
  • Nutella frosting
  • 1 cup of dark chocolate (chips or in chunks)
  • 1/3 cup Nutella
  • 1 cup + 2 tbsp unsalted butter (room temperature)
  • 1 cup of confectioner's (10X) sugar
  • 1/2 tbsp pure vanilla extract
  • 1/4 tsp salt

  • Prep Time: 15 minutes
  • Cook Time: 17 minutes


  • Total Time: 32 minutes
  • Yield: 12 cupcakes


Preparation

Preheat oven to 350 degrees Fahrenheit. Place the 12 cupcake liners in a cupcake pan. Sift together the dry ingredients:  flour, sugar, cocoa powder, baking soda, cornstarch and salt in a bowl.  Whisk lightly together the eggs, vanilla extract, milk and oil in another bowl.  Add the coffee slowly until it becomes a thin and smooth batter. Fill the cupcake liners 3/4 of the way with batter and bake in the oven for about 17 minutes.

If you using a chocolate bar, chop the chocolate first and melt it gently in a water bath or in the microwave. If using dark chocolate chips, do the same.  Allow the chocolate to cool to lukewarm temperature.  In a mixing bowl, beat the butter and in the confectioner's sugar slowly. Then beat in the vanilla extract and salt in a bowl until fluffy.  Place the frosting in the refrigerator for 10 minutes to solidify it a bit before using.  Use a piping bag, pour frosting in it and decorate cupcakes as you like. Enjoy!

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