I just got back from San Francisco last week where all I did was eat, eat, EAT. I had the best time on my trip and not just because of the food.. although that was a big part of it (lets not lie). It's good to be back home though and on the computer catching up on all the wonderful recipes from the blogs I follow. I feel very out of the loop if I don't check my Reading List, so I'm glad to be back "in" :)! Now lets get to what I had a hankering for all week: Nutella! Actually it started out as a little craving for Ferrero Rocher candies and then this led to a just plain chocolate craving and then that led back to a Nutella kick. At first I decided to take the easy "eat it from the jar with a spoon" way out, but concluded that I should take advantage of the extra jar that I bought and use it as an ingredient. The result? Self Frosting Nutella Cupcakes. You would think that this would be enough. I mean its cupcakes that frost themselves with Nutella! I took it a little further though and add some Nutella frosting. I had also wanted to add a Ferrero Rocher on each cupcake but I didn't remember this until I was walking out of the grocery store. So please image a beautiful fine hazelnut chocolate candy sitting on top of that Nutella frosting in all of it's glory. After eating Nutella out of the jar, baking with it, frosting with it AND eating these cupcakes I learned a very valuable lesson: there is such a thing as too much Nutella. I mean this in a "I have to lay down and rub my tummy" sort of way. I was FULL of it. I'm surprised I didn't sprout hazelnuts overnight! The cupcakes were pretty good but they were lacking something. If I make them again, I would add more Nutella and maybe a little buttermilk to the batter because the plain cupcake had almost no flavor and was a little dry. They weren't bad though by any means and I'm glad that I had frosting to put them over the tasty edge.This recipe makes 12 and there are only 6 left. So .. take that how you will :)
Self Frosting Nutella Cupcakes
10 tbsp butter, softened
3/4 cup white sugar
1/2 tsp vanilla
1 3/4 cups sifted all purpose flour
1/4 tsp salt
2 tsp baking powder
Nutella, approx. 1/3 cup
1. Preheat oven to 325F. Line 12 muffin tins with paper liners.
2. Cream together butter and sugar until light, 2 minutes. Add in eggs one at a time, until fully incorporated. Don’t worry if the batter doesn’t look smooth. Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains.
3. Using an ice cream scoop, fill each muffin liner with batter. They should be 3/4 full, if you’re not using a scoop. Top each cake with 1 1/2 tsp Nutella. Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the nutella. Bake for 20 minutes. Makes 12 cupcakes.
6 tbsp butter, room temperature
4 1/2 cups powdered sugar
1/2 cup nutella
2 - 4 tablespoons milk
1/2 tsp vanilla
1. In a medium bowl combine butter, nutella, sugar, and vanilla until mixed together. Add milk to meet desired spreading consistency. Frost, frost, frost! :)
Welcome to my food blog!
I'm just your average 21 year old girl working a desk job who loves to be in the kitchen. I'm currently expanding my baking skills and thought it would be neat to document everything. I love reading baking blogs and am suddenly subscribed to and following so many of them. I hope that you can enjoy mine the way I have enjoyed others and that it helps inspire you to get in the kitchen and bake up some treats!