Thursday, November 5, 2009

Nutella cupcakes

Yellow cake with Nutella (chocolate hazelnut) frosting, sprinkled with chopped toasted hazelnuts.

Ha! It's been months, I know. But that's what happens when you're a student -- the tide of busyiness ebbs and flows. Hopefully things will now settle down a bit and I can post some of the pictures I have saved that I have not yet posted. Starting with some cupcakes.

This particular cupcake is all about the frosting. The cake is nothing special, although it is admittedly difficult to achieve a nice yelllow cake that is soft (without becoming pound cake) and dense (without becoming cornbread).

Scooping the batter. Ice cream scoops are essential if you want to scoop batter with any efficiency and evenness (otherwise some cakes will burn while others are not yet done baking)!

Like I said, this is all about the frosting. Luckily the density of Nutella meshes well with frosting, although you're going to have to cut the butter down and add a bit more powdered sugar to get the liquid/dry ratio right. I would alternate adding powdered sugar and then Nutella, and be conservative with your additions, until it comes out how you like.

I was pleased! This ended up just the right consistency for a frosting that held its shape well.

And the glamor shot, after the hazelnuts were added on top. (Just toast the nuts in an ungreased skillet pan for a few minutes, until you can smell the oils starting to come out and see them start to brown a little.)

Nutella Cupcakes

Cake recipe adapted from Ina Garten, frosting recipe my own

3 sticks unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 ½ teaspoons pure vanilla extract
3 cups flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup milk

1 ½ sticks unsalted butter, room temperature
1 teaspoon pure vanilla extract
4 cups confectioners' sugar, sifted
¾ cup Nutella (or any hazelnut chocolate spread)
2 tablespoons milk
1 cup chopped toasted hazelnuts

Preheat the oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla extract and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the milk to the batter, beginning and ending with the dry. Mix until just combined.

Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together butter and vanilla. Add the confectioners' sugar, 1 cup at a time, alternating with ¼ cup Nutella, and mix until smooth.

Frost the cooled cupcakes, sprinkle with hazelnuts, and serve.

Yield: about 18 cupcakes
Prep Time: 20 minutes
Cook Time: about 30 minutes
Difficulty: Medium


ijoemonkey said...

These nutella cupcakes need to show up on the russianbreadline. ^_^

pineapplebread said...

that looks pretty darn awesome, jen!