Tag Archives: nutella

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.
P1100749
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

Banana Frangelico Cupcakes with Nutella Banana Liqueur Icing

It’s been  a while, and my lovely collection of cupcake liners were crying out in loneliness. So, with that said, I decided to finish off the jar of Nutella, sorry kids, and bake today.

This is a banana cupcake to which I added a few tablespoons of Frangelico. For those of you who do not know, Frangelico is an Italian liqueur made from Hazelnuts. It is quite delicious. Now, of course, you can omit this.  This also holds true for the icing. You can, by all means, omit the banana liqueur in that, but I would replace it with milk or cream.  I just happen to like it and the little kick it gives.

This recipe makes about 18 cupcakes.

Banana Frangelico Cupcakes

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 1/2 cups of sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 cup, mashed, ripe bananas
  • 1/4 cup buttermilk
  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 3 to 4 Tbsp. of Frangelico Liqueur

Line a muffin pan with cupcake liners.

Preheat oven to 350°.Mash the bananas.

Aren’t these cute?

In a large mixing bowl, cream butter and sugar. Add the eggs, vanilla, bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to banana mixture. Mix in Frangelico.

I use this dry buttermilk. It’s great. I always have it on hand.

Fill 18 paper-lined muffin cups two-thirds full. Once again, I used the handy ice-cream scooper.

Put into the oven and cook for about 22 minutes or until a toothpick inserted in center comes out clean.

No peeking! ( I peeked)

When done, remove from oven and cool on a wire rack.

See? I used all the Nutella.

Nutella Banana Liqueur Icing

  • 2 sticks unsalted butter, softened
  • 1 cup Nutella
  • 1 Tbsp. vanilla extract
  • 2 pounds confectioners’ sugar, sifted (one bag)
  • 4 Tbsp. milk, Half and Half or heavy cream
  • pinch of kosher salt
  • 2 Tbsp. banana liqueur

In a large mixing bowl, cream butter and Nutella until well combined. Slowly add in confectioner’s sugar, and continue creaming until well blended.

Add salt, vanilla, and 4 tablespoons of heavy cream or milk. Blend until creamy and moist.

Add about 3 Tbsp. of banana liqueur. If you omit this, use the same amount of cream or milk instead.

Fill a piping bag with frosting and decorate cupcakes, as desired. I used chopped hazelnuts and a banana chip for a garnish.

Dog approved…

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Filed under Chocolate, Fruit, TiniCaketails: Liquor-Infused Cupcakes

“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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