Adapted from The Butch Bakery Cookbook by David Arrick, with Janice Kollar.
Nutella Cupcakes
Vanilla buttermilk cupcakes with a dollop of nutella in the middle, topped off with a nutella buttercream frosting, then hazelnuts and chocolate shavings - YUM!
Ingredients
For the cupcakes:
- 1 ½ cups cake flour
- ½ cup all purpose flour
- 1 tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- ½ cup unsalted softened butter at room temperature
- 1 cup sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 cup shaken buttermilk
- ¼ cup Nutella
- ¼ cup chopped hazelnuts
- ¼ cup grated milk chocolate
For buttercream frosting:
- ½ cup unsalted softened butter
- 1 cup Nutella
- 2 cups confectioners’ sugar sifted
- ¼ cup milk or heavy cream
Instructions
For the cupcakes:
- Preheat the oven to 350 F or 180 C. Line 2 cupcake pans with 18 cupcake liners.
- In a bowl, combine all the dry ingredients, and whisk until combined.
- In another bowl, beat together the butter and sugar until light and fluffy.
- Scraping down the sides of the bowl, add in the eggs and vanilla extract, beat until well incorporated.
- Alternate with the flour mixture and the buttermilk mixture, until everything is well mixed.
- Do not overbeat! Use a spatula to scrape down the sides of the bowl, making sure everything is combined.
- Set aside 3/4 cup of the batter.
- Fill each muffin liner about half-way full. Top with a teaspoon or small dollop of Nutella.
- Spoon the reserved batter on top of the Nutella, making sure the nutty goodness is covered.
- Bake for 23 minutes, or until a toothpick inserted comes out clean.
- When cooled, frost with Nutella frosting (below), and top off with grated chocolate and hazelnuts.
For buttercream frosting:
- Beat together the Nutella and butter until light and fluffy.
- Alternate with the milk and confectioners’ sugar until the icing comes together, beat until smooth and creamy (2-3 minutes).
- Frost!