Recipe 23: Chocolate-Nutella Cupcakes


Okay, all excitement apart: I know Nutella is not the best product health-wise, but I only eat it very rarely. I am a fan of using natural and healthy products in my food, but sometimes we are ought to treat ourselves a little. As chair of my school's cooking club, I baked over fifty cupcakes for Valentine's day: red velvet, vanilla, chocolate-vanilla, and chocolate-Nutella. I asked my Instagram followers which one they wanted to see in a recipe, and this was requested most! Red velvet will come soon as well, I promise, but I would like to put some extra pictures into that article.

This recipe makes 12-16 cupcakes, depending on how large you make them. A little tip: buy a mini-cupcake pan, so you can always use leftover batter for those! 
What do you need?
For the cupcakes:
  • Butter, RT* - 1/2 cup
  • Sugar, granulated - 1 cup
  • Egg - 1
  • Cocoa powder, unsweetened - 1/4 cup
  • Flour, all purpose - 1 cup
  • Baking powder - 1/2 tsp
  • Baking soda - 1/2 tsp
  • Salt, just a bit
  • Buttermilk, or milk with vinegar/lemon juice (set aside for a minute before using) - 3/4 cups
For the Nutella frosting:
  • Nutella - 2/3 cup
  • Cream cheese, RT - 1/2 cup
*RT = at room temperature

How to make it?
  1. Preheat your oven to 350 degrees F. Line your pan with cupcake liners, and set apart. 
  2. Add cocoa powder, flour, baking powder and -soda, and salt to one bowl, and stir through to spread all dry ingredients equally throughout the bowl.
  3. Mix butter and sugar until it is light and creamy. Then add your egg. Whisk through.
  4. Add half of your dry ingredient mixture, and about half of the buttermilk. Mix through until just combined. Repeat with the remaining ingredients.
  5. Now divide the batter, and bake in the oven for about 20-22 minutes. They might be done before of after, just start checking at 18 minutes, with a little toothpick. If it comes out of the center clean, you know the cupcakes are done.
  6. Let them cool completely.
  7. Then, mix Nutella and cream cheese until completely mixed through and fluffy, and no more white lumps are possible. If your cream cheese really was at room temperature, you should be fine within a minute or two.
  8. Pipe it on the cooled cupcakes, and you are done!
Enjoy this little piece of heaven with the ones you love, like I did, or when you are having one of those amazing treat-yo-self nights. The latter sounds just as good!

Till next time, mes amours,


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