Sunday, February 5, 2012

National Nutella Day, 2012

It's that time of year again! Not wanting to miss out again like I did last year, I whipped together some tasty Nutella cupcakes this time. Albeit not the most creative, as I (and hordes of others) have done the same before, but sometimes you really just don't need to go reinventing the wheel.

Chocolate Cupcakes
(a recipe I've been using forever, and don't even remember where I first found it)

  • 2 cups all-purpose unbleached flour
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 12 tablespoons unsalted butter, at room temperature, plus more for the pans
  • 2 cups plus 2 tablespoons sugar
  • 3/4 cup nonalkalized cocoa powder (not Dutch-processed)
  • 2 teaspoons pure vanilla extract
  • 3 large eggs, at room temperature
  • 1 1/4 cups water
  • 1/4 cup milk

Preheat to 350 degrees F. Prep Cupcake tins.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a standing mixer fitted with the paddle attachment, beat the butter at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and slowly add the sugar. Continue beating until light and smooth, about 4 minutes. Turn the mixer off and scrape down the sides of the bowl with a rubber spatula. Add the cocoa powder and vanilla and beat at medium speed for 1 minute more. (Stop the machine and scrape down the sides of the bowl again, if needed.) With the mixer running at medium-low speed, add the eggs, one at a time, beating for 1 minute between each addition. Scrape down the sides of the bowl.
Combine the water and milk in a saucepan and bring just to a boil. Remove from the heat. (Or microwave 2-3 minutes).
With the mixer at low speed, add the flour mixture, about a 1/4 cup at a time, carefully alternating with the hot liquid into, the batter. Divide the batter evenly between the cupcake tins. Lightly drop each pan onto the counter to settle the batter.
Set the pans on the middle rack in the oven. Bake 20 minutes, or until cupcake tops spring back when you gently touch them.

Nutella Frosting

(ripped off from inspired by Smitten Kitchen's Fudge Frosting)

6 ounces dark or semi-sweet chocolate, melted and cooled
4 cups confectioners’ sugar (no need to sift)
3 sticks (12 ounces) unsalted butter, at room temperature
1/3 cup nutella
6 tablespoons milk
1 tablespoon vanilla extract

Place all of the ingredients in a food processor and pulse to incorporate, then process until the frosting is smooth. (No really... that's all you have to do. It's kind of amazing. I recommend reading Deb's comments about it on her blog for more info and tips on making it).

Happy Nutella Day, everyone!

Thanks to the (webby) organizers of this stupendous holiday: Ms Adventures in ItalyBleeding Espresso, and World Nutella Day.

1 comment:

  1. Yum! Wish we could have had some of these along with our moustaches yesterday!