Vanilla-Nutella Swirl CupcakesOctober 31, 2008 at 4:03 PM | Posted in cupcakes | 40 Comments
Say hello to my little friend. <– say it like Tony Montana
Nutella is a chocolate hazelnut spread and when my friend was pregnant with my godson, she craved it like a mad woman. Nutella and strawberry crepes, nutella sandwiches, nutella covered strawberries, nutella straight from the can with a spoon etc etc. So when she invited T and I over to go trick or treating with our godsons she requested a nutella dessert too.
Actually it was more like… “After you hold up the nutella dessert to the door peep hole then my Jedi will use the force to open the door.” We obviously have an understanding. LOL
Side note: Is it just me or does every little boy want to be a Jedi or Ninja at least 1 Halloween in their lives? Both my little brothers had a ninja stage. Same thing can be said about little girls and princesses right? Heck I was a princess a couple years ago and I am anything but little these days! HAHA
The princess and her greaser Halloween 2005
TGIF and Happy Halloween.
Follow the Halloween safety rules and bring home lots of treats!
(Recipe adapted from Amber’s Kitchen | photos from me!)
Makes about 12 cupcakes
10 tbsp butter, softened
3/4 cup white sugar
1/2 tsp vanilla
1 3/4 cups sifted flour
1/4 tsp salt
2 tsp baking powder
12 tsp Nutella
For nutella buttercream
1 stick (1/2 cup) of unsalted butter, softened
4 cups confectioners sugar (or more to taste)
1/4 cup whole milk or half-and-half
1/2 teaspoon vanilla extract
1/4 cup of Nutella (or more to taste), softened
Preheat oven to 325F. Prepare cupcake pan with liners.
To make cupcake—
Cream together butter and sugar until light, about 2 minutes. Add in eggs on at a time, until fully incorporated. The batter may not look smooth, this is fine. Add vanilla.
Stir in flour, salt, and baking powder until batter is smooth and all flour is blended. Using an ice cream scoop, fill each muffin liner with batter. Cups should be 3/4 full if you’re not using a scoop.
Top each cake with about 1 tsp Nutella. Swirl Nutella in with a toothpick, folding a little batter up and over the Nutella as well.
Bake for 20 minutes. Remove to wire rack and allow to cool before frosting.
To make buttercream—
In your stand mixer with flat beater, cream butter. Add 3 cups of the confectioners sugar, then milk and vanilla and beat until the mixture is smooth, about 3-4 minutes.
Add the remaining confectioners sugar, beating about 1-2 minutes. (You can add more sugar to get a thicker consistency if you want.)
In a microwave safe bowl, soften the Nutella until it has a spreadable consistency, about 15-20 secs.
Add the softened Nutella to your buttercream and fold into the frosting until well blended.
[NOTES: Instead of using a spatula to fold, I’ve found the blades of my beater blade work well and I don’t have to to dirty up another thing!]
Husband rating: A
He likes nutella and thought the cupcake was good but preferred it without the frosting.
Wifey rating: A
Man that vanilla-nutella swirl cupcake is awesome! I could have eaten it sans frosting. *gasp* I know! I can’t believe I just said that. If you are a nutella addict you’ll love them both together.
Other rating: A+
My friend (and her husband) loved it and raved with every bite. She said its her favorite cupcake that I’ve ever made (and she’s eaten alot of my cupcakes!) so I know I hit the jackpot with this one. My godson just loved licking off the frosting. Silly boy!
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