5.07.2012

chocolate and nutella cupcakes


If the title didn't signify that these cupcakes are God's gift to love handles then let me just reiterate that these are absolute heaven. As an avid Nutella lover, I have been wanting to try this frosting ever since the post date. The frosting (from ma gurl Sweetapolita! well she has yet to acknowledge me or my obsession with her but I figure it's only a matter of time) is buttery and rich, and yet light as air. Combined with the rich chocolate flavor of the cupcake, these are such a treat. I have added this delicious Nutella frosting to my list of top favorites. I never really make chocolate frosting for some reason, but after today I will have to reevaluate my decisions. 

Chocolate Cupcakes
{Recipe From The Cupcake Deck by Elinor Klivans}
*Yeild: 12 Standard Cupcakes

3 ounces unsweetened chocolate chopped
1 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1 and 1/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup water

Preheat the oven to 350 degrees F and line 12 standard muffin tins with paper cupcake liners.

1. Melt the chopped chocolate over a double boiler until it is smooth. Set aside and let cool slightly. 

2. Sift the flour, baking powder, baking soda, and salt together in a medium bowl.

3. In the bowl of a stand mixer on medium speed combine the sugar and the butter until blended. Turn the speed to low and mix in the melted chocolate until fully incorporated.

4. Add the eggs one at a time, mixing until each is blended.

5. Add the vanilla and beat about one minute. 

6. Add the sour cream and beat until there are no streaks.


7. Turn the speed to low and add half of the flour mixture. Once it is blended add the water and then add the other half of the flour mixture. Continue to beat until it is incorporated and the batter looks smooth. 


8. Spread the batter evenly in the prepared muffin tins and bake for 18-20 minutes or until the tops are firm and a tester comes out clean. 

9. Let the cupcakes cool in the pan for 10 minutes and then remove them and cool completely.

Meanwhile make the frosting!

Nutella Frosting
{Recipe from Sweetapolita}
*Yeild: Frosts 12 Cupcakes

1 cup (2 sticks) unsalted butter, at room temperature
1 and 1/2 cups powdered sugar
3/4 cup semi-sweet chocolate, melted and cooled slightly
2 teaspoons vanilla
1/3 cup Nutella
1 tablespoon milk
pinch of salt

1. In the bowl of a stand mixer beat together the butter and powdered sugar until light and fluffy.

2. Add the melted chocolate and beat until smooth.

3. Add the vanilla extract and continue beating.

4. Add the milk, Nutella, and salt and beat until the frosting is light and airy. About 3 minutes.

5. Frost the cupcakes either using a pastry bag and tip or a large ice cream scoop and spatula. 

ENJOY! and long live NUTELLA!!


<3, The Sweet Petite


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