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katcakes:

Nutella Cupcakes 

Fellow food blogger Monica at All You Can’t Eat recently made these Mini Nutella Cupcakes that looked so amazing that I wanted to make a batch myself. The only thing I left out was the icing since I didn’t have any cream cheese, but instead I decorated my cupcakes with flaked almonds and drizzled chocolate. Monica’s cupcakes (and everything else she makes as well!) look great. She’s a great person and her desserts also inspire me in my baking, so I suggest you check out her baking blog and the awesome food pictures she puts up! 

The recipe I used was the same recipe which is found at Good Life Eats. What I love about this recipe is how easy and simple it is. The cupcakes are soft, fluffy and moist, and have a great amount of Nutella in them. Of course you could always change the quantities to match the flavour of your desire. Since this recipe makes almost 3 dozen cupcakes, they’re definitely suitable for a kids party, or a gathering for the Nutella Appreciation Society (if there is one!).

The frosting on Good Life Eats looks amazing, but I didn’t have the time or ingredients to make all three, which also explains why I resorted to the simple decorations of almonds and chocolate. Nevertheless, one day I will learn to pipe like that. Until then, enjoy the cupcakes! 

Nutella Cupcakes (from Good Life Eats)

Ingredients

• 2/3 cup Nutella
• 1 cup all-purpose flour
• 1 1/2 cups cake flour
• 1 1/2 cups unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 3/4 tsp salt
• 3 large eggs
• 1 1/2 cups sugar
• 3/4 cups butter, softened
• 2 1/2 cups buttermilk

To decorate

• Flaked almonds
• 100g melted chocolate

Method

1. Line 3 dozen muffin cups with cupcake liners or grease using non-stick spray. Set aside. Preheat oven to 180C.
   
   
2. Sift together flour, cocoa powder, baking soda, baking powder and salt. Set aside.
   
   
3. In a large bowl, beat the eggs and sugar for 5 minutes, until it is pale and thick. Add in the butter. Mix until combined. Add in the nutella. Now, add in the buttermilk. Beat until well incorporated.
   
   
4. Add the flour mixture in 3 increments and beat until smooth. Divide batter into the cupcake tins. Sprinkle a few flaked almonds on top of each cupcake. Bake for 20-25 minutes or until a toothpick comes out clean. Do not over-bake. Remove from oven and let cool completely before drizzling the chocolate over the top.

ENJOY! :D