Tag Archives: Chocolate

Nutella Cupcakes with Peanut Butter Hazelnut Crunch Icing

I decided to make these for my daughter’s birthday since she loves the combination of Nutella and peanut butter. I adultisized (yes, I made up that word) them a bit by adding a splash of Frangelico to the cupcake batter in place of a bit of the milk that the original recipe called for. Below the icing is a layer of crushed Ferrero Rocher chocolate hazelnut candy and I also mixed this in the icing, so you have a crunchy texture surprise when you take a bite.

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Nutella Cupcakes

  • 1 1/2 cups cake flour
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 2 Tbsp dark chocolate cocoa powder
  • 2 eggs
  • 1 stick + 2 Tbsp unsalted butter, room temperature
  • 3/4 cup sugar
  • 1/2 cup milk – If using Frangelico, decrease amount of milk by 2 tablespoons and replace with Frangelico
  • 2 Tpsp Frangelico (optional)
  • 1 tsp vanilla
  • 3/4 cup Nutella or other chocolate hazelnut spread

Preheat the oven to 350 degrees.

  1.  In a small bowl combine the flour, salt, baking powder and cocoa powder.
  2. In a large bowl, using an electric hand mixer or stand mixer, cream the sugar and butter. Mix until light and fluffy.
  3. Add the Nutella and mix until well combined.
  4. Mix in one egg at a time until combined.
  5. In a measuring cup mix the milk, vanilla, and the Frangelico; if you are using it. Remember to decrease the milk by 2 tablespoons and replacing that with 2 tablespoons of the Frangelico.
  6. To the large bowl, with the mixer on low, add in half the dry flour mix, combine. Add half the milk mix, combine. Add the remainder of the dry mix and finally the remainder of the milk. Mix well until the batter is smooth and creamy and a light chocolate color.
  7. Place liners in cupcake pan and fill 3/4 full with batter.
  8. Bake in oven for about 15 minutes. Check for doneness with a toothpick. This should come out with a tiny bit of cupcake on it for a moist cake.
  9. Remove to rack to cool.
Hazelnut Crunch Topping
  • 12 Ferrero Rocher Chocolate Hazelnut Candies, unwrapped
  1. Place all of the hazelnut candies into a food processor and process on pulse about five times. 
  2. Place in a bowl and set aside.
  3. When cupcakes are cool, smear the top of the cupcake with some of the crushed hazelnut candy. You’ll have some left to mix in the icing.
P1100729 P1100730In a small bowl combine the flour, salt, baking powder and cocoa powder.
P1100732In a large bowl, using an electric hand mixer or stand mixer, cream the sugar and butter. Mix until light and fluffy.
P1100753
Add the Nutella and mix until well combined.
P1100735
Mix in one egg at a time until combined.
P1100733In a measuring cup mix the milk, vanilla, and the Frangelico; if you are using it. Remember to decrease the milk by 2 tablespoons and replacing that with 2 tablespoons of the Frangelico.
P1100739To the large bowl, with the mixer on low, add in half the dry flour mix, combine. Add half the milk mix, combine. Add the remainder of the dry mix and finally the remainder of the milk. Mix well until the batter is smooth and creamy and a light chocolate color.
P1100731 P1100742 P1100745Place liners in cupcake pan and fill 3/4 full with batter.
Bake in oven for about 15 minutes. Check for doneness with a toothpick. This should come out with a tiny bit of cupcake on it for a moist cake.
Remove to rack to cool.
P1100747 P1100748Place all of the hazelnut candies into a food processor and process on pulse about five times.
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Place in a bowl and set aside.
P1100752When cupcakes are cool, smear the top of the cupcake with some of the crushed hazelnut candy. You’ll have some left to mix in the icing.

Peanut Butter Buttercream Icing

  • 1 stick unsalted butter, room temperature
  • 1 cup creamy peanut butter
  • 2 cups confectioners sugar
  • 4 Tbsp milk
  1.  In a large bowl, using stand or an electric hand mixer, cream the butter and peanut butter until well combined.
  2. Slowly add confectioners sugar until well combined.
  3. Add the milk until well combined. The frosting should be creamy, smooth and light in color.
  4. Using a spatula, gently stir in the remaining crushed, hazelnut candy.
  5. Using a pastry bag and decorating tip (I used a closed star tip) make a circle of icing around the edge of cake.
  6. Next, using another pastry bag with a round tip, fill with additional Nutella and put a dollop in the center of the icing.
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Filed under Chocolate, Peanut Butter, TiniCaketails: Liquor-Infused Cupcakes

Chocolate Banana Cupcakes with Whipped Caramel Cream

These can be made two ways.  The ones I made today are made with less sugar and contain no milk.  You save on carbs, calories and sugar.  They are delectably yummy.  The whipped cream is flavored with a touch of caramel. Not too sweet. Light and fluffy.  I am very happy with these. The cake itself came out dense and moist and very chocolaty.  I used Dutch process cocoa for them.  Very good stuff.

The only substitutions is the sugar and the milk. So I will put the original ingredients in parentheses next to my modified ingredients for you to use if you wish.

Chocolate Banana Cupcakes

  • 1 3/4 cups (245 grams) all-purpose flour
  • 1 cup Splenda Sugar Blend or (2 cups sugar)
  • 3/4 cup (75 grams) Dutch process cocoa powder
  • 1 1/2 teaspoons baking powder 
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 large eggs 
  • 2 bananas, mashed
  • 1 cup (240 ml) warm water 
  • 1/2 cup (120 ml) unsweetened almond milk or (1/2 cup milk)
  • 1/2 cup (120 ml) canola or corn oil 
  • 1 1/2 teaspoons pure vanilla extract
Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Line 24 regular-sized muffin cups with paper liners or spray each cup with a non stick vegetable spray.

In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined.
Pour or scoop the batter into the muffin cups, about 3/4 full, and bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Allow to cool completely and then frost with Whipped Caramel Cream.

Read  http://caloriecount.about.com/lower-sugar-milk-free-chocolate-recipe-r442019#ixzz0zGKYT23j for the complete nutrition analysis.  Using the sugar and milk adds an additional 10 grams of carbs and sugars and 30 calories per cupcake.

Whipped Caramel Cream

  • 1/4 cup cold water
  • 1 teaspoon unflavored gelatin
  • 1 cup heavy whipping cream
  • 1 tablespoon white sugar
  • 2 teaspoons of caramel topping

Chill mixing bowl and beaters for at least 15 minutes before using. Place water in a small microwave-safe bowl. Sprinkle gelatin over water and allow to soften 5 minutes.

Dissolve gelatin by microwaving for 2 minutes, stirring after every minute. Remove from microwave and let stand at room temperature for 10 minutes; gelatin must be liquid but not warm when added to cream.

Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract. Beat together just until beater marks begin to show distinctly.

Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Use immediately.

Pipe or plop on the top of the cooled cupcake.  I drizzled some additional caramel and topped with walnut pieces.


  • Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Line 24 regular-sized muffin cups with paper liners or spray each cup with a non stick vegetable spray.
  • In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
  • In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. Pour or scoop the batter into the muffin cups, about 3/4 full, and bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
  • Read more: http://caloriecount.about.com/lower-sugar-milk-free-chocolate-recipe-r442019#ixzz0zGKYT23j

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    Filed under Chocolate, Fruit

    “Mochatella Scrumpcakes” Chocolate Espresso Cupcakes with Nutella Cream Cheese Icing

    Ahhhh! Three of my favorite things. All brought together in a convenient little package. =)

    I was, at first, going to make these with just a whipped cream/cream cheese frosting. Then I found mini chocolate hazelnut biscotti to put on top. So, I thought to myself, why not throw some Nutella in the frosting too? So, that’s what I did.

    Thanks to Ila and Michelle for helping me name them. I will pay you royalties.

    Chocolate Espresso Cupcakes

    • 1/2 cup (4 ounces) hot brewed espresso or very strong coffee
    • 1/3 cup cocoa powder
    • 1 teaspoon vanilla extract
    • 1/2 cup (4 ounces) butter, softened
    • 1 cup granulated sugar
    • 2 large eggs, room temperature
    • 1 2/3 cups flour
    • 1 tsp. baking soda
    • 1/4 tsp. baking powder
    • 1/4 tsp. salt
    • 1/2 cup (4 ounces) sour cream

    Heat oven to 350°. Line muffin cups with paper liners.

    In a small bowl, combine hot espresso, cocoa, and vanilla, stirring until smooth. Set aside to cool.

    In a mixing bowl, cream butter with sugar until smooth. Beat in eggs, one at a time, beating well after each addition.

    In another bowl, combine the flour, soda, baking powder, and salt. Add about one third of the flour mixture to the batter, along with half of the sour cream. Beat until blended. Repeat with another third of the flour mixture and the remaining sour cream. Beat in remaining flour mixture. Beat in the cocoa and espresso mixture until smooth and well blended.

    Fill prepared muffin cups about 1/2 to 2/3 full. Bake for 15 to 18 minutes, until a toothpick inserted in center comes out clean.

    Makes about 18 cupcakes.

    Nutella Cream Cheese Icing

    • 8 oz. package reduced-fat cream cheese, softened
    • 1/4 cup (4 Tbsp) butter, softened to room temperature
    • 1/2 cup Nutella
    • about 4 cups of confectioner’s sugar
    • 1 Tbsp. half and half if needed

    In a bowl, combine the cream cheese, Nutella, and butter.

    Beat on high until smooth. Scrape down the sides of the bowl. Gradually add the powdered sugar, about one cup at a time, beating well after each addition. If needed, add a small amount of half and half (approximately one tablespoon) to adjust the consistency.

    Fill a pastry bag with about a 1/2 cup of frosting and using a 1M star tip, pipe on top of cupcakes.

    If you wish, top with a dusting of cinnamon and a mini chocolate hazelnut biscotti.

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    Almond Joyish Cupcakes

    I had to make these twice.  The first cake recipe left much to be desired.  Too crumbly.  A friend of mine, Missy, gave me her tried and true recipe for devil’s food cake that is much better.

    The coconut filling and chocolate ganache frosting were very good.  No changes were made there.  The coconut recipe I used made a lot of filling.  I had more than enough to fill at least 18 cupcakes.

    The ganache stiffened up nicely in the refrigerator after about two hours, so you may want to make this first.

    Chocolate Ganache Frosting

    • 12 oz. bag of semi-sweet chocolate chips
    • 1 to 1 1/2 cups of heavy cream

    Heat cream to a just boiling in a pan. Be sure to remove it as soon as it boils so it does not boil over.

    Place chips in a large bowl and pour cream over top.  Tap a couple of times on counter to have chips settle in.  Let sit for about two minutes.

    Stir, until it’s completely incorporated.

    Place in refrigerator for about two hours, stirring frequently, until a good consistency for frosting.  Make sure to scrape the hardened parts off the side of the bowl, as this is where it hardens first.  It went from liquid, which is lovely as it was, to this thick deliciousness:


    Missy’s Devil’s Food Cake

    • 1 cup butter {no substitutions)
    • 2 cups sugar
    • 1 tsp vanilla
    • 1 tsp almond extract
    • 2 eggs
    • 2-1/2 cups cake flour
    • 1 cup cocoa
    • 2 tsp baking soda
    • 1/2 tsp salt
    • 2-1/4 cups buttermilk

    Measure flour, cocoa, baking soda and salt into a large bowl.

    Cream butter and sugar, add flavorings and eggs, one at a time, beating well after each addition.

    Add flour mixture and buttermilk alternately to the sugar-butter mixture mixing until all ingredients are well incorporated. Finish by mixing on medium for a minute.

    Preheat oven to 350°.  Place liners into cupcake pans. Evenly distribute batter among cups. I use an ice-cream scoop, filled 2/3 of the way up.

    Side note: This batter is delicious!!!

    Bake 20 minutes or until toothpick comes out clean.

    Remove from pans to cooling rack until completely cooled down.

    Coconut Filling

    • 14 oz. can sweetened condensed milk
    • 7 oz. pkg. shredded, sweetened coconut

    In a skillet over low, combine the sweetened condensed milk and the coconut. Cook, stirring continuously, for about 10 minutes, or until the milk starts to hold its own path when a spoon is dragged across the bottom of the pan. Set aside to cool.

    Cupcake Assembly

    After cupcakes and filling have cooled and the ganache has hardened enough to pipe or spread, get ready to fill cupcakes.

    Using a small paring knife, cut out a cone shaped piece out of the top of the cupcake.  Using a small spoon, add filling into that cavity.

    Replace cone on top of the hole.

    Using either a piping bag or a knife, either pipe or spread ganache over top of each cupcake, as desired.

    Sprinkle extra coconut on top and add a few almonds to decorate and finish off its Almond Joyishness.

    Refrigerate for about an hour to have filling set up inside cupcake before serving. I found that trying to eat it before that doesn’t work too well.

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    Filed under Chocolate, Filled

    Chocolate-Peanut Butter Cupcakes with Peanut Butter-Cream Icing

    This was my first attempt, ever, at making cupcakes from scratch. They came out pretty good. Or so my family tells me. Just wanted to share.

    My darling daughter helped me make and frost them. She was very excited about the cool baking cups my friend Frank gave me yesterday. Today we used the leopard-print cups.

    Chocolate-Peanut Butter Cupcakes

    • 2 1/4 cups all-purpose flour
    • 1 1/2 cups sugar
    • 1/2 cup creamy peanut butter
    • 3 1/2 teaspoon baking powder
    • 1 teaspoon salt
    • 1/8 teaspoon baking soda
    • 3 tablespoons baking cocoa
    • 1 1/4 cups 2% milk
    • 1 teaspoon vanilla
    • 3 large eggs
    Preheat oven to 350 degrees. If desired, line cupcake pans with paper liners. You may also spray cupcake pans with a butter and flour combination spray that can be found in your local grocery store.Combine all ingredients in a large mixing bowl. Mix at low-speed for 30 seconds while scraping bowl. Mix at high speed for 3 minutes, scraping bowl every minute.

    Spoon cupcake batter into liners until they are 1/2 to 2/3 full (I used an ice-cream scoop). You should have enough batter for 24 cupcakes.

    Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.

    Cool 10 minutes in pans then move to wire rack to cool completely.

    Peanut Butter-Cream Icing

    • 4 cups powdered sugar
    • 1/2 cup milk
    • 1/2 cup butter or margarine
    • 1 cup peanut butter
    • 2 tsp. vanilla

    Mix all ingredients together in a large bowl and mix on high-speed until smooth and creamy. Makes enough for 24 + cupcakes.

    P.S. I tasted a forkful of one. This frosting is excellent.

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    Filed under Chocolate, Peanut Butter