Thursday, May 19, 2011

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
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.

14 comments:

  1. i fought the same urge last night while contemplating what to put on my banana bread!

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  2. Oh dear. I hope it's not the Nutella. How can one resist Nutella??

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  3. I could easily eat this whole batch for you :-) Thanks for sharing with me tonight. I've missed visiting you and your blog. I'm glad that I'm back :-) I hope you have a wonderful end to your week. Hugs from Austin!

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  4. These cupcakes sound amazing. Yummy! Just wanted to invite you to enter for a giveaway on my blog. Check it out at: http://imapretendchef.blogspot.com/2011/05/element-bars-giveaway.html

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  5. Oh my, allergic to nuts??

    Love your blog, glad to be your newest follower!

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  6. This looks amazing, no wonder you are on top 9! Amazing photos, awesome recipe and post!
    Thanks for sharing and Congrats!!!

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  7. I just saw this! Sorry for the delay in comment...thank you so much for linking my recipe! I am thrilled it was liked. I am sorry you can't try. But, I can tell you, as much as I love Nutella, I am allergic to Chocolate...how much does that suck! LOL

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  8. This recipe is missing something. There is no baking soda, you end up with brownies. Also, I think more flour is needed.

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  9. OMG These are AMAZING. My step-daughter and I made them last night, and the only change we made was we cut the sugar in the frosting down to 2 cups. It seemed sweet enough to our conservative Canadian taste. ;) The result was outstanding -- a magnificently rich cupcakey delight!

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  10. So glad you liked them, Ruthita! And hello to a fellow Canadian :)

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  11. Gonna try them today! :)

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  12. made these cupcakes tonight, delicious!

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  13. Wow, i'm glad i found this recipe tonight! a friend challenged me to make a cupcake involving hazelnut, and nutella popped right away! awesome! gonna try this!

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  14. Made these tonight and they are ok. Too brownie- esque for my tastes. Any suggestions on how to make them more cake-ish?

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