So if you were reading my previous blog post on balancing work life with culinary life, towards the end I mentioned how I made a this particular recipe for my husband. So, as promised here is my Nutella Buttercream Frosting recipe.
Nutella Buttercream Frosting
Yield: enough buttercream to frost 14 cupcakes
1 stick unsalted butter, softened to room temperature
6 ounces of Nutella
1 pinch of fine grain sea salt
2 teaspoons of clear vanilla extract
3 cups of confectioner’s sugar, sifted
3-5 tablespoons heavy cream or milk
- In a large mixing bowl, add cream, butter and Nutella until it is well combined, thick and fluffy. Slowly add in the confectioner’s sugar, and continue mixing until well blended.
- Add salt, vanilla, and 1-2 tablespoons of heavy cream or milk. Blend on a low speed until moistened. Add an additional 1-3 tablespoons of heavy cream or milk until the desired consistency is reached. Beat the mixture at high speed until the frosting is smooth and fluffy, about 3 minutes.
- 1 cup (240ml) water
- 1/2 cup (42g) unsweetened cocoa powder
- 1 and 1/3 cups (167g) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
Make the cupcakes: Preheat oven to 375F degrees. Line 14 muffin cups with liners.
Over high heat, boil the water in a small saucepan. Pour the unsweetened cocoa powder into a medium- sized bowl and mix with boiling water until smooth. Allow the mixture to cool to room temperature by placing in the refrigerator as you prepare the other ingredients.
Whisk the flour, baking powder, and salt together in a medium-sized bowl. Set aside.
In a large bowl, using an electric hand or stand mixer, cream the softened butter and sugar until it is light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Slowly add the flour mixture and beat only until *just* combined. In a steady stream, add the cooled cocoa mixture and stir until smooth.
Fill each muffin tin 3/4 of the way full with batter. Bake for 16-19 minutes, keeping an eye on them to avoid even the slightest burning, which will lend dry cupcakes. My cupcakes took 17 minutes and a toothpick inserted in the middle came out clean. Remove from oven and place on a wire rack to cool before frosting.
You can smash a few Ferrero Rocher chocolates as an added topping for the cupcakes once they are frosted.
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