Nutella Cupcakes
Fellow food blogger Monica at All You Can’t Eat recently made these Mini Nutella Cupcakes that looked so amazing that I wanted to make a batch myself. The only thing I left out was the icing since I didn’t have any cream cheese, but instead I decorated my cupcakes with flaked almonds and drizzled chocolate. Monica’s cupcakes (and everything else she makes as well!) look great. She’s a great person and her desserts also inspire me in my baking, so I suggest you check out her baking blog and the awesome food pictures she puts up!
The recipe I used was the same recipe which is found at Good Life Eats. What I love about this recipe is how easy and simple it is. The cupcakes are soft, fluffy and moist, and have a great amount of Nutella in them. Of course you could always change the quantities to match the flavour of your desire. Since this recipe makes almost 3 dozen cupcakes, they’re definitely suitable for a kids party, or a gathering for the Nutella Appreciation Society (if there is one!).
The frosting on Good Life Eats looks amazing, but I didn’t have the time or ingredients to make all three, which also explains why I resorted to the simple decorations of almonds and chocolate. Nevertheless, one day I will learn to pipe like that. Until then, enjoy the cupcakes!
Nutella Cupcakes (from Good Life Eats)
Ingredients
- 2/3 cup Nutella
- 1 cup all-purpose flour
- 1 1/2 cups cake flour
- 1 1/2 cups unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp salt
- 3 large eggs
- 1 1/2 cups sugar
- 3/4 cups butter, softened
- 2 1/2 cups buttermilk
To decorate
- Flaked almonds
- 100g melted chocolate
Method
- Line 3 dozen muffin cups with cupcake liners or grease using non-stick spray. Set aside. Preheat oven to 180C.
- Sift together flour, cocoa powder, baking soda, baking powder and salt. Set aside.
- In a large bowl, beat the eggs and sugar for 5 minutes, until it is pale and thick. Add in the butter. Mix until combined. Add in the nutella. Now, add in the buttermilk. Beat until well incorporated.
- Add the flour mixture in 3 increments and beat until smooth. Divide batter into the cupcake tins. Sprinkle a few flaked almonds on top of each cupcake. Bake for 20-25 minutes or until a toothpick comes out clean. Do not over-bake. Remove from oven and let cool completely before drizzling the chocolate over the top.
ENJOY! :D
