All was well early Wednesday morning. I was trying out a new recipe for Nutella cupcakes for a work potluck. The cupcakes were in the oven and I left to take a quick shower. As I come to see how my lovely hazelnut beauties were doing, and all I see is disaster. The tray was completely covered in batter and the batter was dripping onto the over floor. Had I come later, I’m pretty sure the oven would be in flames…
I immediately tried making a second batch with the leftover batter and they still toppled over. What do I do now? I swear I’ve made cupcakes before and I went over the recipe a million times to make sure I followed it exactly. I had nothing.
Frustrated, I headed to work, knowing later that night, I would have to start all over. I scrapped the recipe, and I found another Nutella cupcake, determined to redeem myself. I wish I still had the original recipe to tag and someone out there could tell me what I did wrong, but I guess I will never know…
Thank the lord, these new Nutella cupcakes came out perfectly! The only problem was, it was already past 11pm, the cupcakes were too hot to even consider icing. In a bold move, I made the icing and put it in a container in the fridge so everything was ready to go early the next morning. I woke up at 5am to take out the icing, went back to bed for an hour, and then iced them.
The entire time, I was praying nothing else went wrong, and though the icing was still a little too cold, I managed to ice the cupcakes. You may think I am crazy, and right now I would definitely agree with you. Either way the cupcakes looked edible (they were edible), and below is the recipe I finally used from YourCupofCake.
- ¾ cup Nutella
- ¼ cup butter, softened
- 2-3 cups powdered sugar
- 1 teaspoon vanilla
- 3 tablespoons whipping cream
Preheat oven to 325F. Beat butter and sugar until light and fluff. On slow, add eggs one at a time. Waiting until each one is fully incorporated before adding the next.
In a separate bowl, sift together flour and baking powder. Add vanilla . Add ½ of the flour mixture, then add the sour cream, then the rest of the flour.
Fill cupcake liners ¾ full and add a teaspoon (or a heaping teaspoon for you Nutella lovers) on top of the batter and swirl into batter using a toothpick. Bake for 22-25 minutes, or until an inserted knife comes out clean.
Nutella Buttercream: Beat Nutella and butter. Add powdered sugar, vanilla and whipping cream. Adjust as needed using more powdered sugar to thicken, or more whipping cream to loosen. (Also, if the batter is too light in color, you can always add some unsweetened cocoa.)
Pipe onto cooled cupcakes and use chopped hazelnuts roasted in the oven to top!