Nutella Cupcakes with Nutella Cream Cheese Frosting

Got this recipe from this site. It supposed to be a cupcake with triple cream cheese frosting, but when I made the nutella cream cheese frosting first...it's already toooo sweet, so I just stick with one frosting. Some of my cousins said that it's not too sweet. It's all up to you, for me...I love to make cupcakes or cakes...but not too sweet. Next time I'll change the measurement and make triple cream cheese frosting :p As you can see from this site it looks pretty.

As for the cupcake itself, it taste good, fluffy and light! I'll copy paste it for you...


For the Cupcakes:

2/3 cup Nutella
1 cup all-purpose flour
1 1/2 cups cake flour
1 1/2 cup 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 cup butter, softened
2 1/2 cups buttermilk (for butermilk you can change it with milk and lemon, 1 cup of buter milk is 1 cup of milk with 1 tbsp lemon).


Vanilla Cream Cheese Frosting
8 ounces cream cheese, softened to room temperature
5 tablespoons butter, softened to room temperature
1 pound powdered sugar (about 3 3/4 cups), sifted
2 teaspoons clear vanilla extract*

Nutella Cream Cheese Frosting
6 ounces cream cheese, softened to room temperature
2 tablespoons butter
1/2 cup Nutella
1 pound confectioners’ sugar (about 3 3/4 cups), sifted
1 teaspoons vanilla extract
black and brown food coloring, optional

Almond Butter/Peanut Butter Cream Cheese Frosting
6 ounces cream cheese, softened to room temperature
2 tablespoons butter
1/2 cup Almond Butter or Peanut Butter
1 pound confectioners’ sugar (about 3 3/4 cups), sifted
1 teaspoons vanilla extract
*clear vanilla extract is used to maintain a purer white color. If this doesn't matter to you, then you may use regular vanilla extract.

 

 

Directions:

For the Cupcakes
Line 3 dozen muffin cups with cupcake liners or grease using non-stick spray. Set aside. Preheat oven to 350F.

Sift together flour, cocoa powder, baking soda, baking powder and salt. Set aside.

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.

Add the flour mixture in 3 increments and beat until smooth. Divide batter into the cupcake tins. Bake for 20-25 minutes or until a toothpick comes out clean. Do not over-bake. Remove from oven and let cool completely before frosting.

Vanilla Cream Cheese Frosting
Cream the butter and cream cheese in the large mixing bowl of a stand mixture. Add the vanilla. Slowly incorporate the powdered sugar as you continue to cream. Scrape down the sides of the bowl. Beat on high speed until fluffy and smooth, adding milk or additional sugar (if needed) to reach desired consistency.

Nutella Cream Cheese Frosting
Cream the butter and cream cheese in the large mixing bowl of a stand mixture. Add the nutella and vanilla and continue to cream. Slowly incorporate the powdered sugar as you continue to cream. Scrape down the sides of the bowl. Beat on high speed until fluffy and smooth, adding milk or additional sugar (if needed) to reach desired consistency. For a darker brown add 1 drop brown and 1 drop black food coloring.

Almond Butter or Peanut Butter Cream Cheese Frosting
Cream the butter and cream cheese in the large mixing bowl of a stand mixture. Add the almond butter or peanut butter and vanilla and continue to cream. Slowly incorporate the powdered sugar as you continue to cream. Scrape down the sides of the bowl. Beat on high speed until fluffy and smooth, adding milk or additional sugar (if needed) to reach desired consistency.


I didn't use all the frosting though. I left some of the cupcakes plain. So I can eat with nutella spread too...it's nyummy! And of course...with vanilla ice cream or peanut butter hehehe :D

Go try it!