Wednesday, May 25, 2011

Nutella Cupcakes

It was last summer that I tasted Nutella for the first time.  Some of you are saying WHAT.  It was by choice.  I knew that chocolate on a sandwich would be good and I have little self control when it comes to yummy goodness.  Since it has 100 calories in 1 tablespoon and reality is I would want more then 1 tabelspoon, I just never bought it.  Well, I broke down and bought some and I do LOVE IT.  I still don't buy it that much because I want to dip every apple or banana in it I eat.  These Nutella cup cakes are delicious.  I found the recipe from Your Cup of Cake.  Our family doesn't like cake, we never have cake for birthdays, but these we can't get enough of.  
Here's a few tips for making great cupcakes:
1. Add a box of dry instant pudding to the dry ingredients.
2. Sift all dry ingredients together first.  These helps get out any clumps and makes the ingredients light and easy to mix.
3.Mix oil and eggs together before adding to the dry ingredients.  These are the two ingredients that want to mix together the least and by combining them before hand you will get a better “crumb” to your cupcake.
4. If your recipe calls for butter mix it with the sugar for at least 5 minutes.  They will turn a light color and appear fluffy.
5.To make sure all your cupcakes are the same size use an ice cream scoop.  
6. Remove the cupcakes from your pan right out of the oven.
7. MY FAVORITE TIP  - Place them in a container with a lid and seal them in it to cool.  This creates a softer and moister cupcake.  

Nutella Cupcakes

by: Your Cup of Cake

Devil’s Food Cake Mix
3 eggs
½ C oil
1/4 cup milk
½ C water
1 tsp vanilla
1 C sour cream
24 tsp Nutella
(1 per cupcake)
Nutella Buttercream:
¾  C Nutella
1/4 C butter, softened
1 1/2 -2 ½ C powdered sugar
1 tsp vanilla
3-4 Tbsp  heavy whipping cream

Preheat oven to 350 degrees and line 24 muffins tins.   In a large bowl, whisk eggs, oil, milk, water and vanilla.    Sift in cake mix and stir in sour cream.   Fill cupcake liners ¾ full and then place a teaspoon of Nutella on top of each one.  Using a toothpick, swirl the Nutella into the batter.   Bake for 14-18 minutes or until the sides spring back.  (The tops will stay gooey because of the Nutella.)   Remove the cupcakes from the oven and place directly into airtight containers so seal in moisture.
Buttercream: Beat the Nutella and butter for 5 minutes.  Add vanilla, then alternate between adding powdered sugar and heavy whipping cream.  Taste the buttercream until you reach your desired sweetness.  You may need to refrigerate the buttercream before piping it onto cooled cup.

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