When I found out about World Nutella Day late last year, I knew I had to create my own cupcake recipe which highlights my favorite snack spread! Nutella is without a doubt the best thing that ever happened to breakfast food and having it on bread is wonderful. On cupcakes, mmmmmmmmmmmmmmm!
Finished Product! These can be just frosted as is or adorned with sprinkles (the sprinkles was my son's idea)
Nutella centre on the cupcake. It should be in the middle though; I didn't use my cupcake corer for this.
So there's my Nutella! :D
Here's my official recipe submission to the World Nutella Day website:
Where's My Nutella Cupcakes (from the Cupcake Madam)
Chocolate Cupcakes:
1/2 cup Dutch-processed cocoa powder
1 cup boiling hot water
1 1/3 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup butter (room temperature)
1 cup white sugar
1 egg
1/4 cup mayonnaise
2 tsp vanilla extract
1/4 cup Nutella
Nutella Cream Cheese Frosting:
6 tbps of Nutella
2 8 oz blocks of Cream Cheese
1 cup unsalted butter
2 ½ cups of icing sugar
Nutella Centre
Nutella
Chocolate mold
Directions:
For the Centre:
1) Scoop some Nutella on a chocolate mold. The mold should have a circular or oval shape.
2) Refrigerate the mold for 10-15 minutes or until the Nutella is hard enough to be taken out of the mold.
For the Cupcakes:
1) Preheat oven at 350 degrees F. Line muffin tins with cupcake liners.
2) Mix 1/2 cup of cocoa powder with 1 cup of boiling water. Set aside to cool.
3) Sift the flour, baking powder and salt and mix together.
4) Cream butter and egg for two minutes. Mix in the mayonnaise and make sure that it is mixed thoroughly with the butter and egg that you hardly taste it in the mixture.
5) Add the vanilla extract to the mixture.
6) Incorporate the flour mixture alternately with the cocoa mixture. It should be three parts flour two parts cocoa mixture.
7) Add the vanilla extract and follow it up with the 1/4 cup of Nutella.
8) Scoop mixture into muffin tins and bake for 18-20 minutes or until the tops are springy when touched. Leave it for 10 minutes to cool.
9) When the cupcakes have cooled, create a cavity in the middle of the cupcake (you can use a melon baller, a knife or even a cupcake corer) and place inside the Nutella centre. Cover with the a portion of the cupcake and frost the top.
For the Frosting:
1) Mix 2 blocks of cream cheese with 1 cup of butter. When the mixture is smooth, add the 6 tbps of Nutella.
2) Incorporate the cups of icing sugar gradually. You can add more to your liking if you want it sweeter but make sure that the hazelnut-chocolate taste of Nutella can still be distinguished in the frosting.
Have a great Nutella day! :D
.JPG)
