Adapted from: Pursing Domestic Goddess-ness http://wamozart12cooks.blogspot.com/Since I had that Nutella left over from the Ferrero Rocher Cheesecake, I tried some Nutella cupcakes. They were very sweet, but good. I brought them to my father-in-law's for his birthday and he really enjoyed them. Now most of my Nutella is gone, but maybe I can find a small batch recipe to make!
CUPCAKE INGREDIENTS
10 Tbsp butter
3/4 cup sugar
3 eggs
1/2 tsp vanilla extract
1 & 3/4 cup flour
2 tsp baking powder
1/4 tsp salt
FROSTING INGREDIENTS
Softened nutella (3 - 6 tsp)
8 Tbsp butter
3 cups powdered sugar
1/4 cup half & half or whole milk
1/2 tsp vanilla
Softened Nutella (1/4 cup)
DIRECTIONS
Cream butter (room temperature) and sugar until light, about 2 min. Add eggs, one at a time, beating well after each. Stir in vanilla (the batter will look a little clumpy, this is ok), then sift together flour, baking powder and salt and mix in. It's almost like a soft cookie dough. Soften some nutella (in the microwave for 20 sec or so), and add about 1/2-1t to the top of each cupcake cup of batter. Swirl the nutella around with a toothpick,then back at 325oF for about 20 minutes. Once the cupcakes are cool, they're ready to frost. Beat softened butter with 3 cups of powdered sugar (add 1 cup at a time). Beat in half&half or whole milk and vanilla. Add 1/2 cup more powdered sugar and beat on high for a few minutes, until it's fluffy. Soften nutella (in the microwave again) and beat into the frosting. If the frosting's not stiff enough, add another 1/2cup powdered sugar. Frost the cupcakes!
