Chocolate Hazelnut (Nutella) Cupcakes with Nutella Frosting

These Nutella cupcakes make me want to grab a big ol' fistfull of Benadryl and dig right in.

Okay. Maybe not so much. But there is something so irresistibly delicious about Nutella that makes me almost want to take the risk.  


Then I remember that rogue cashew last Christmas. Or that accidental coconut last week. And all the swelling and the wheezing and the general mayhem that comes along with it all, and my mind says to put down the effing cupcake and walk away (something my general health says frequently, but no one listens). 

My mom and I have been testing recipes for Chocolate Hazelnut cupcakes for an upcoming wedding, and although I don't know first hand, I've heard this one might be the winner. An almost brownie-like texture, it's rich, dense, and full of the Nutella flavour I miss so dearly.

ps. I'm on twitter! 

Chocolate Hazelnut Cupcakes

From Mele Cotte

1 cup flour

1 tsp. baking powder

¼ tsp. salt

½ cup unsweetened cocoa powder

½ cup butter, room temperature

1 cup sugar

½ cup Nutella

2 eggs, room temperature

½ cup whole milk

2 tsp. vanilla

Preheat oven to 350 degrees.

In a bowl, whisk the dry ingredients to combine; set aside.  Beat the butter with an electric mixer until it is soft, then add sugar. Add hazelnut spread and mix until smooth.  Add the eggs, one at a time beating until they are well combined. Combine vanilla and milk. Add dry ingredients alternately with the milk, beginning and ending with dry.  Beat just to combine. Divide batter among the muffin tins, filling each no more and 2/3.  Bake 20-22 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. Makes 14-16 cupcakes

Nutella Frosting

1/2 cup butter, room temperature

1/2 cup nutella

3 cups icing sugar, sifted

1 - 2 tbsp cream (if needed)

In the bowl of a large mixer, whip butter and nutella until creamy. Gradually add in icing sugar until desired consistency is reached. Add cream if needed.