February 16, 2013 by beccawittman
No, seriously, just hold up, think about.
I mean really. Nutella.
In essence, it’s chocolate and hazelnuts and yet it tastes like double-chocolate hazelnut pieces of Heaven sewn together with rainbows and essence of unicorn(not to mention butterfly extract).
I’m a little bit addicted.
Just a little.
And then I just figured it was as good a time as any, so I made these.
Chocolate cupcakes with a thin layer of pure Nutella under a swirl of Nutella Swiss Buttercream.
Rich Chocolate Cupcakes
(from 52 Kitchen Adventures)
- 3 tablespoons all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon natural unsweetened cocoa powder (not Dutch-processed)
- 1/8 teaspoon + 1/16 teaspoon baking soda
- 1/16 teaspoon salt
- 1/16 teaspoon instant coffee powder (optional, but recommended)
- 3 tablespoon milk
- 1 tablespoon canola oil
- 1/2 teaspoon pure vanilla extract
Just to show you how easy this is:
Nutella Swiss Meringue Buttercream
4 large egg whites
1 1/4 cup granulated suger
3 sticks unsalted butter
1/2 cup Nutella(I used at LEAST twice as much)
Fill a medium saucepan with around two inches of water and let simmer on medium heat. In the bowl of your stand mixer(MUST use this bowl), combine egg whites and sugar. Rest bowl over saucepan and whisk until smooth.
Remove mixer bowl and turn of heat. Place bowl in your stand mixer and, with the whisk attachment, whip until the bowl is neutral to the touch(more pictures coming soon). Add it butter and Nutella and whisk until smooth. Pipe onto cupcakes and eat immediately.
Happy Valentine’s Day! I can testify that these are really good Valentines presents to yourself…they’re delicious.