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Archive for September 19th, 2010

Chocolate Cupcakes With Nutella Icing

Chocolate Cupcakes With Nutella Icing

So my husband Joe, you know the Blacksmith, had his Blacksmithing buddies over for their monthly meeting. This time I decided to also make them a sweet treat and when Joe saw these cupcakes on Barefoot Contessa’s TV show (yeah, I force him to watch the FoodNetwork…evil laugh) he decided that’s what he wanted. Except the original cupcakes had a Peanut Butter frosting and there is no way, no how, I am making anything Peanut Butter. Sorry, just can’t stand it. So we decided on a brilliant solution, Nutella of course. So here it is, please enjoy Chocolate Cupcakes with Nutella Icing.

Artist Blacksmith Group of Tidewater

Chocolate Cupcakes With Nutella Icing

Ingredients for cupcakes:

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

2/3 cup granulated sugar

2/3 cup dark brown sugar, packed

2 extra-large eggs, at room temperature

2 teaspoons pure vanilla extract

1 cup buttermilk, at room temperature

1/2 cup sour cream, at room temperature

1 3/4 cups all-purpose flour

1 cup good cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon kosher salt

Ingredients for Icing:

1 cup confectioner’s sugar

1 cup Nutella

5 tablespoons unsalted butter, at room temperature

3/4 teaspoon pure vanilla extract

1/4 teaspoon kosher salt

1/3 cup heavy whipping cream

Directions:

Preheat oven to 350 degrees F. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and the 2 sugars on high-speed until light and fluffy (approx 5 minutes). Lower speed to medium and add the eggs one at a time, then add vanilla and mix well.

In a separate bowl, mix together buttermilk and sour cream. In another bowl, sift together flour, cocoa, baking soda and salt.

On low-speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl. Mix only until blended. Fold batter with a spatula to be sure it’s completely blended.

Divide batter among the cupcake pans, using an ice cream scoop per cup. Bake in the middle of oven for 20 to 25 minutes. Using a toothpick test to make sure cupcakes are done. Toothpick should come out clean. Cool for 10 minutes, then remove from pan and allow to cool completely before frosting.

To make the frosting: place confectioner’s sugar, nutella, butter, vanilla and salt in the bowl of an electrical mixer fitted with the paddle attachment. Mix on medium-low speed until creamy, scraping down the sides of bowl as you work. Add the cream and beat on high-speed until the mixture is light and smooth.

Once cupcakes are completely cooled, frost with Nutella Icing. Enjoy!

Chocolate Cupcake With Nutella Icing

Chocolate Cupcake With Nutella Icing

Source: adapted from Barefoot Contessa

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