Monday, June 17, 2013

Nutella-Filled Chocolate Cupcakes with Nutella Buttercream



Is it possible that this is my first Nutella recipe? If so, I guess that would be because I'm really more of a chocolate + peanut butter person. Like, really. No, really.

My sister, however, is a big fan of all things chocolate hazelnut, so I knew these cupcakes would be perfect for her birthday! And by perfect, I mean that this recipe uses two full jars of Nutella.

For me, the shining star of these cupcakes is the cake itself. It is the most chocolate-y, brownie-like, moist chocolate cake I've ever had. It's definitely going to be my new standby!

P.S. Does my six-month absence require explanation? To be honest, I just didn't want my hobby to start feeling like a chore, so I took a little break. But it's time to start getting back in the game... high baking season starts in just 11 short weeks!

Nutella-Filled Chocolate Cupcakes with Nutella Buttercream

For the cupcakes:

4 ounces unsweetened chocolate, chopped
1/4 cup (3/4 oz) cocoa powder
1 & 1/4 cups boiling water
3/4 cup (3 & 3/4 oz) all-purpose flour
3/4 cup (3 oz) cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
1 & 1/2 cups (10 & 1/2 oz) brown sugar
3 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract

For the filling:

one 13-ounce jar of Nutella

For the Nutella buttercream:

1 cup unsalted butter, softened
one 13-ounce jar of Nutella
1/8 teaspoon salt
1 tablespoon vanilla
24 ounces powdered sugar
6-8 tablespoons milk

Directions:

1. Preheat the oven to 350˚F. Line two cupcake tins with paper liners.

2. Combine the chopped chocolate and cocoa powder in a medium bowl. Pour the boiling water over the chocolate, and whisk until smooth. Combine the flours, baking soda, and salt in a separate bowl.

3. In the bowl of a stand mixer, cream the butter at medium-high speed for about 1 minute. Add the brown sugar, and continue beating for about 3 minutes, or until light and fluffy. Scrape the sides and bottom of the bowl with a rubber spatula.

4. With the mixer running, add the eggs one at a time. Reduce the speed to medium, and add the sour cream and vanilla. Mix until combined, then scrape down the sides and bottom of the bowl.

5. With the mixer running on low speed, alternately add the dry ingredients and chocolate mixture, beginning and ending with the dry ingredients. Once all the ingredients are added, scrape the sides and bottom of the bowl, then mix for about 15 seconds more, or until totally combined. Remove the bowl from the mixer and give the batter a final stir by hand.

6. Using an ice cream scoop, divide the batter evenly among the cupcake liners. Bake for 18-22 minutes, or until a toothpick inserted into the center cupcake comes out clean. Cool completely before frosting.

7. To make the frosting: Cream the butter at medium speed for about 1 minute. Add the Nutella and continue creaming for about 1 minute more. Add the salt and half of the powdered sugar, and mix at low speed until all of the sugar is incorporated. Add 6 tablespoons of milk and continue mixing at low speed until all of the milk is incorporated. Add the rest of the powdered sugar, and continue mixing until all of the sugar is incorporated. Increase the speed to medium and beat for about 2 minutes. Check the consistency of the frosting. If it's too stiff, add more milk one tablespoon at a time; if it's too soft, add more powdered sugar 1/4 cup at a time.

8. To assemble the cupcakes: Use an apple corer (or something similar) to remove the center of each cupcake. Transfer one jar of Nutella to a pastry bag and use it to fill the center of each cupcake. Frost with Nutella buttercream and top with a Ferrero Rocher, if desired.

Makes about 24 cupcakes.

1 comment:

  1. This looks like heaven.... We recently spread nutella on fresh banana bread... I wonder about banana muffins filled with nutella?? hmm...

    ReplyDelete