I die for anything with Nutella on it (ask Husband about my banana-nutella crepe addiction...), so when I saw this recipe I fell in love instantly. Enjoy, my little Giadas!
Cupcakes: adapted from
GoodLife Eats
2/3 cup Nutella
1 cup all-purpose
flour
1 1/2 cups cake flour
1 1/2 cup unsweetened cocoa powder
2
teaspoons baking soda
1 teaspoons baking powder
3/4 teaspoon salt
3
large eggs
1 1/2 cups sugar
3/4 cup butter, softened
2 1/2 cups
buttermilk
Filling:
1/2 cup Nutella
Nutella Buttercream:
1 stick unsalted butter, softened
1 cup
Nutella
1 1/2 teaspoons vanilla extract
1 1/2 cups powdered sugar
2-4
tablespoons heavy cream
Preheat oven to 350 degrees F. Sift together flours, cocoa powder, baking
soda, baking powder and salt. Whisk to combine. In a large bowl or stand mixer,
beat eggs and sugar until they are pale yellow and thick in consistency. Add in
butter and mix to combine. Add Nutella and buttermilk and beat until
incorporated.
Add in flour 1-2 cups at a time, mixing in after each addition. Scoop batter
to fill lined cupcake tins 2/3 full. Bake for 22-25 minutes until tops bounce
back when touched lightly. Allow to cool 5-10 minutes.
When cupcakes are still warm, fill a pastry bag with a round tip with the 1/2
cup Nutella. Insert tip into the top of each cupcake in the center about 1/2″
down. Squeeze in Nutella, about 1 tablespoon for each cupcake. Allow cupcakes to
cool completely.
Beat together butter and Nutella until creamy. Mix in vanilla extract. Add in
powdered sugar and mix well. Add cream until desired consistency is reached.
Pipe Nutella buttercream onto filled cupcakes.
Bon apetit!
2 comments:
These sound absolutely wonderful! Thanks for sharing! :)
Cheers,
Sara
www.SocialSara.net
These look good! Putting this down to make this weekend!
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