I hope you all had a wonderful Mother’s Day weekend! We had beautiful weather in Northern California and we spent the weekend working on the coffee table I picked up at Salvation Army and the picnic table we snagged for free.
Today I am sharing a sweet recipe for Nutella cupcakes. Chris loves Nutella so we usually have a small stockpile in our pantry. One of the containers was going to expire this month so I thought I would try baking with it to use it up. I Googled recipes for cookies and cakes but this recipe from a blog called Piece of Cake won me over.
I mixed them up and baked them off after work last Wednesday so we could have them as dessert with dinner. They were so good I packed them up and sent them to work with Chris the next day so I wouldn’t eat them, Nutella may be healthy but eating a dozen cupcakes in one sitting isn’t, ha! Here is the recipe…
For the cupcakes:
1/2 cup self-rising flour
1/4 teaspoon salt
2 tablespoons unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1/4 cup sugar
8 ounces Nutella
2 tablespoons whole milk
For the ganache:
3 ounces bittersweet chocolate chips (I used dark chocolate but you could use any flavor you prefer)
1 1/2 tablespoons unsalted butter
2 teaspoons corn syrup
1/8 teaspoon pure vanilla extract
1/2 cup chopped toasted hazelnuts or chocolate sprinkles for topping
Preheat the oven to 325 degrees. Line a 12-cup muffin tin with paper liners.
Whisk together the flour and salt and set aside.
With an electric mixer in a medium bowl, beat the butter until creamy. Add the vanilla and almond extracts and beat until well-blended. Add the sugar and beat until fluffy and pale in color. Beat in the Nutella until well-incorporated, stopping to scrape the sides and bottom of the bowl while beating. Add the eggs and beat until smooth. On low speed, beat in half the flour mixture just until it beings to disappear into the batter. Beat in the milk. Fold in the remainder of the flour mixture by hand until the batter is smooth.
Pour the batter into the muffin cups, filling them no more than 1/2 full. Bake for 25 minutes or until a toothpick comes out with moist crumbs–if in doubt, pull them from the oven a bit early–do not over bake. Cool completely in the pan on a wire rack.
Meanwhile, prepare the ganache. Place the chocolate chips, butter and corn syrup in a microwave-safe bowl. Microwave on high for 30 second intervals, stopping to stir after each interval, until the mixture is shiny and smooth. Stir in the vanilla.
When the cupcakes are completely cool, using a spoon, top each one with about two teaspoons of the ganache, and with the back of the spoon coax it as close to the edges as possible without letting it drip down the sides (or go on and let it drip…drippy chocolate is rarely a bad thing). Sprinkle on a bit of the chopped hazelnuts. Let the ganache set before storing in an airtight container at room temperature overnight–these cupcakes truly taste better the next day. But if you want to defy me and serve the cupcakes immediately, refrigerate them for about five minutes and the ganache will quickly set.