Saturday, 27 September 2014

Nutella Cupcake with Cream Cheese Meringue Buttercream frosting

Looking pretty!

I did not manage to try this as I gave them all away. The cupcake feels soft as I gently squeeze one at the side, so I think this is a keeper and it pairs up well with the cream cheese buttercream. If you are watching your calories, the cupcake tastes good on its own too without any frosting. And if you love Nutella, you have to make this. 

Ingredients (makes 24 normal muffin size):
Source: The Domestic Goddess Wannabe - Nutella Cupcakes with Cream Cheese Buttercream
  • 90ml warm water
  • 45g cocoa powder 
  • 150g Nutella
  • 187g plain flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoon vanilla extract
  • 120ml milk 
  • 1 teaspoon cider vinegar (I used brown rice vinegar)
  • 170g salted butter, room temperature
  • 110g sugar 
  • 2 eggs, room temperature
  • Cream Cheese Swiss Meringue Buttercream (will post the recipe later)
  1. Preheat the oven to 200°C.
  2. Line cupcake tins with liners.
  3. In a small bowl, combine the water and cocoa powder until smooth first and then add in the nutella and mix until smooth again. Set aside.
  4. Combine the flour, baking soda and baking powder in a bowl. Set aside.
  5. Combine the milk, vanilla, and cider vinegar in another bowl and mix. Set aside.
  6. In a mixer bowl, cream the butter and sugar, at high speed until pale and fluffy.
  7. Add in the eggs one at a time, then mix at low speed until well combined. (I get the mixer to beat at low speed until the batter is no longer curdled and turns fluffy. It will take some time. Be patient.)
  8. Add in the cocoa Nutella mixture and mix at low speed until well combined. (Scrape down the sides as needed.)
  9. Slowly add in 1/3 of the flour mixture, mixing until just combined.
  10. Add half of the milk mixture slowly and mix until well combined, then slowly add in another 1/3 of the flour mixture. 
  11. Finally add in the remaining milk mixture, mix and followed by the flour mixture. Mix until well combined.
  12. Scoop the batter into the lined cupcake trays. Bake at 200°C for 5 minutes, after that turn the oven down to 176°C. Bake for another 10-12 minutes or until tooth pick inserted in center comes out cleanly.
  13. Transfer to a wire rack to cool completely.
  14. Frost with buttercream.

I am submitting this post to Best Recipes for Everyone #2 (Sept 2014 Event: Chocolate) hosted by XuanHom's Mon Kitchen Diary.

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