Friday, August 15, 2014

nutella cupcakes with cream cheese swiss meringue buttercream and cacao nibs

While surfing around for inspiration (a.k.a new recipes) yesterday, I saw this recipe for a Nutella cupcake.

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.
All I could say was, "Wah piang!"

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.
These cupcakes are really easy to make too, and you can always make a simple frosting to go with it if you don't want to bother with the Cream Cheese Swiss Meringue Buttercream.

Here's how.

In a bowl, I whisked together cocoa powder and warm water. Into this, I added the Nutella, and whisked until well-mixed.
In the bowl of my mixer, I mixed the butter and sugar until it turned light and fluffy.
Then I added the eggs, one at a time, and mixed.
As always, the mixture may start to curdle. Just ignore that. :)
Into this, I added the chocolate/Nutella mixture.

And mixed.
 Remember to scrape the bowl occasionally.
I sifted together the flour, baking soda, baking powder and salt.

Into a measuring jug, I added milk, vanilla extract and cider vinegar.

I added these to the mixture in the sequence flour-milk-flour.
Mix, until the flour is just combined. Do not over mix!
I dished the batter into cupcake liners, and baked them.
Once baked, I cooled them in the tray for 5-10 minutes then transferred them onto a wire rack to cool completely.
Once cooled, I frosted them with buttercream.
Then I sprinkled on shaved chocolate and cacao nibs, which are basically raw chocolate or pieces of cacao beans that have been roasted, hulled and prepped.
 I love simplicity.

And these cupcakes, to me, are perfection.

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RECIPE
Nutella Cupcakes (Makes 18-20)
Adapted from sugarandsnapshots

Ingredients:
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

For decorations:
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.

Method:
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.
Say G'Day Saturday

8 comments:

  1. I can't say no to these! I'm sure they taste heavenly!

    ReplyDelete
    Replies
    1. Hi LY :) No need to resist - it is simply futile!!

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  2. Hi Diana,
    Me too, would say no to this yummy and lovely Nutella cupcakes :)

    mui

    ReplyDelete
    Replies
    1. Hey Doreen, some times in life are just made in such a way no one can resist. :P

      Delete
  3. Diana, what is "wah piang"? But never mind, I went piang! piang! piang! when I saw these cupcakes. Goodness me, I think I can sapu at least half a dozen of them easy!

    ReplyDelete
    Replies
    1. Hi Phong Hong! Wah Piang is like OMG!!! hahahhaha I hope you didn't break anything when you piang-ed!!

      Delete
  4. hi, may i know if it is ok if i use normal unsweetened hersheys coco powder instead?

    ReplyDelete