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NUTELLA CHOCOLATE CUPCAKES

Made from soft, moist chocolate cupcakes, Nutella centers, and Nutella frosting! They almost melt in your mouth and are full of delicious Nutella flavors!



NUTELLA CHOCOLATE CUPCAKES WITH NUTELLA FROSTING

So for the part of last weekend and over the weekend, I went to Salt Lake City for a conference. It was a good time and as usual, there were a number of takeaways and things that kept me motivated, which is one of the things I like being in the same room as other bloggers. I met new faces and hung out with some old ones and it was full of good times.

I must say, I'm ready to go home. I really can't wait to hug the hub and rub my kid's stomach. I missed them more than usual and headed straight for the big bear hug from the hub as I walked through the door.

After about 4 days of wandering around, it was good enough to sit on the couch and relax. Not to mention sleeping in my own bed. Is there anything better?

INGREDIENTS
CHOCOLATE CUPCAKE

  • 1 cup (130g) of all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tbsp (90ml) water
  • 6 tbsp (43g) natural unsweetened cocoa powder
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (112g) unsalted butter, room temperature
  • 1 cup (207g) of sugar
  • 2 eggs
  • 6 tbsp (90ml) milk
  • 1 cup (308g) Nutella

NUTELLA FROSTING

  • 1/2 cup (112g) salted butter, room temperature
  • 1/4 cup (48g) white butter (or extra butter)
  • 1 cup (308g) Nutella
  • 3 1/2 cups (403g) powdered sugar
  • 5-6 tablespoons milk

DRIZZLE NUTELLA

  • 1/4 cup (77g) Nutella
  • 2 tbsp (30ml) heavy whipping cream
  • Hazelnut crumb, optional


INSTRUCTIONS
1. Preheat the oven to 350 ° F (176 ° C) and align the cupcake pan with cupcake liners. 
2. Mix flour, baking soda, and salt in a medium sized bowl. Put aside.
3. Add water, cocoa powder and vanilla extract to another medium sized bowl and integrate. The mixture can be thick. Put aside.
4. In a large mixer bowl, beat the butter and sugar until light-colored and fluffy, about 3-4 minutes.
5. Add eggs one by one, beat until blended.
6. Add the chocolate mixture to the mixture and stir until evenly mixed. Scrape the sides of the bowl as needed to make sure everything is combined.
7. The alternative is to add a mixture of flour and milk to the mixture. Start by adding half of the dry mixture, then mix well. Add milk and stir well, rub the sides as needed. Add the remaining flour mixture and stir until smooth.
8. Fill the cupcake liner about 3/4 of the way. Bake for 15-17 minutes, or until a toothpick is put out with a few crumbs.
9. Let the cupcakes cool for about 2-3 minutes, then release to the cooling rack to finish cooling.
10. To make the frosting, combine butter and butter in a large bowl and stir until smooth.
11. Add Nutella and stir until evenly mixed and smooth.
12. Add half of the powdered sugar and stir until smooth.
13. Add about half of the milk and stir until smooth.
14. Add the remaining powdered sugar and stir until smooth.
15. Add the remaining milk as needed and stir until smooth, pay attention to the consistency of the frosting so it is not too thin.
16. When the cupcake is cold, use a cupcake corer to remove the center part.
17. Fill the center of the cupcakes with Nutella, then pipe the Nutella frosting to the cupcakes.
18. To make Nutella drizzle, combine Nutella and whipping cream. 
19. Sprinkle the mixture over the cupcake, sprinkle with hazelnut crumbs, if desired.

 This recipe is inspired by lifeloveandsugar

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