I’d just like to start out by saying that I am sorry that this was so late. In fact, it was about 22 days late. Well, let’s just go with it and be done. Now we can get serious, and forget all lateness. I love Nutella. And seriously, though. Like as in Nutella is my life. One of my favorite snacks is dipping bananas and strawberries in Nutella. I love Nutella crepes and waffles. Have you tried Nutella fondue? Simply melt Nutella in a double boiler, thicken with marshmallow or cream if needed and serve with your favorite toppings. If you’ll look at my previous post, you’ll see a link to the Nutella cookbook. But back on track. I didn’t know what to make for my party. Should I make last year’s coconut cupcakes?(https://kidkitchenblog.wordpress.com/2013/11/22/birthday-post-coconut-cupcakes/) Or these cupcakes that I’ve made 3 times? (http://smittenkitchen.com/blog/2008/12/carrot-cake-with-maple-cream-cheese-frosting/) Or should I go with red velvet from my best friend’s babysitter? I had no idea. I thought my friend who was coming to the party was allergic to hazelnuts, but as soon as I found out she wasn’t, I though of Nutella. Nutella frosting, that is. Because Nutella is SUPER flavorful, I figured I’d go with the basic vanilla cake. Well, enjoy!
INGREDIENTS: For the cake:
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 sticks unsalted butter, softened
- 2 cups sugar
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2/3 cup whole milk, at room temperature
For the frosting:
- 1 1/2 cups (3 Sticks) Unsalted Butter (Softened)
- 3 cups Confectioners Sugar
- 1/8 tsp. Salt
- 2 tsp. Pure Vanilla Extract
- 1 cup Nutella (but I added more, and what the heck, ’cause you can never have too much Nutella)
- Preheat the oven to 350 degrees F.
- Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder and salt in a small bowl.
- Beat the butter and sugar in a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, on medium-high speed until fluffy, about 4 minutes.
- Beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. Reduce the mixer speed to medium low; beat in half of the flour mixture, then all of the milk, then the remaining flour mixture until just combined.
- Divide the batter among the muffin cups, filling each three-quarters full.
- Bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes, rotating the pan halfway through.
- While the cupcakes are baking, make the frosting: cream the butter in the bowl of stand mixer fitted with the whisk attachment or in a bowl with a hand mixer, about 5 minutes. Add the confectioners sugar and salt and mix, gradually increasing in speed, until the sugar is fully incorporated.
- Add the vanilla and whisk until the mixture is light and fluffy, about 5 minutes – you may need to stop the mixer and scrape down the sides of the bowl a couple times.
- When the buttercream is fluffy, add the nutella.
- Whisk for another 5-8 minutes until the nutella is fully incorporated and the buttercream is light and fluffy again. If you want to, taste and add more Nutella.
- Transfer the pan to a rack and let cool 5 minutes, then remove the cupcakes to the rack to cool completely.
- Frost cupcakes with a pastry bag, and sprinkle white sprinkles, confectioner’s sugar or cocoa powder on top and and ENJOY! If you have extra frosting, I recommend taking the cream centers out of Oreos, and spreading the frosting in there! MAKES 24 cupcakes.