Sometimes when I read a recipe, I get this buzz. And I know it's gonna be good.
In fact, I had such a wonderful feeling about this recipe, I placed it on top of my to-bake list, and baked them this morning.
Seriously, how can something taste this good? It was not even the Nutella (which makes everything extra yummy), it was how tender and moist these cupcakes were.
They were good enough even without the buttercream, but the Cream Cheese Swiss Meringue Buttercream and the toppings of cocoa nibs and chocolate shavings brought this cupcake to the top of my list of FAVOURITE CUPCAKES.
In a bowl, I whisked together cocoa powder and warm water. Into this, I added the Nutella, and whisked until well-mixed.
Into a measuring jug, I added milk, vanilla extract and cider vinegar.
I added these to the mixture in the sequence flour-milk-flour.
And these cupcakes, to me, are perfection.
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Nutella Cupcakes (Makes 18-20)
Adapted from sugarandsnapshots
For the cupcakes:
1/4 cup + 2 tablespoons (90ml) warm water
1/4 cup + 2 tablespoons (45g) cocoa powder - I used Valrhona
1/2 cup (150g) Nutella
1 1/2 cups (187.5g) plain flour
3/4 teaspoon (6g)baking soda
1/2 teaspoon (4g) baking powder
1/2 teaspoon (4g) salt
2 teaspoon (10ml) vanilla extract
1/2 cup (120ml) milk - I used whole milk
1 teaspoon (5ml) cider vinegar
3/4 cup (170g) unsalted butter, room temperature
3/4 cup (168.5g) sugar - I reduced this to 110g
2 eggs, room temperature
Chocolate shavings - I used Hershey's semi-sweet baking bar
Cacao nibs - I used Valrhona
Cream Cheese Swiss Meringue Buttercream recipe can be found here.
1. Preheat the oven to 400°F (200°C) and prepare two cupcake tins with liners.
2. In a small bowl combine the water and cocoa powder until smooth, add in the nutella and mix until smooth set aside.
3. In a bowl combine the flour, baking soda, baking powder, and salt. Whisk to combine and set aside.
4. In a cup combine the milk, vanilla, and cider vinegar and mix, set aside.
5. In the bowl of your mixer add the butter and sugar, mix on medium high speed until pale and fluffy, add in the eggs one at a time, mix until well combined. Add in the cocoa Nutella mixture and mix until well combined, stopping to scrape down the sides as needed.
6. Turn the mixer down to low and slowly add in half of the flour mixture, mixing until just combined.
7. Add all of the milk mixture slowly as to not splash out of the bowl, and mix until well combined, then slowly add in the remaining flour mixture once combined, turn to medium speed and mix for two minutes, any more would create bubbles in your cupcakes.. so be careful.
8. Divide the batter into your lined cupcake trays. Bake one tray at a time at 400°F (200°C) for 5 minutes, turn the oven down to 350°F (176.6°C) and bake for 10-12 minutes until tooth pick inserted in center comes out cleanly.
9. Transfer to a wire rack to cool completely. Before adding in the second tray, preheat the oven back up to 400°F (200°C) before placing it in oven and repeat the baking process.
10. Frost with buttercream, and top with chocolate shavings and cacao nibs, if desired.
This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe.
I am also linking this post to Say G'Day Saturday organised by NatashainOz.