How are you feeling today? Let’s take a quick quiz to determine how you should proceed with your morning;
What an excellent choice you have made! Yes, this week we are celebrating the glorious most delicious substance in the world; Nutella. Even better we are making mini cupcakes out of them. I believe this is vastly superior to my regular method of eating Nutella, which is with a spoon, directly out of the jar. In cupcake form at least I don’t eat half a container in one sitting and feel sluggish for the rest of the day.
Thank goodness I don’t have to take gym class anymore.
This here was my best Pinterest find in a while. Whenever I filled a piping bag I could never figure out how to fill it so that most of the batter/icing ends up in a corner, instead of flat and shmeared across the bag. This time, I put my Ziplock piping bag in a glass, and then just poured the batter into the glass. TA-DAH! A perfectly filled piping bag.
Some people, (I can’t really imagine who they would be) prefer regular cupcakes to mini ones. If this is you (weirdo) you can adjust the baking time from 9-14 minutes to 15-20 minutes.
Really let your cupcakes cool before icing them. Otherwise your icing will melt and you will have soup-icing covered cupcakes…unless that’s what you were going for.
1 1/2 cups flour
1 1/4 tsp baking powder
1/8 tsp salt
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs, at room temperature
1/2 cup milk
1/2 cup Nutella
8 cups of chopped chocolate
1 1/2 cup hazelnut creamer
4 tsp of hazelnut extract
1. Preheat oven to 350 degrees. Line mini cupcake trays with 4 dozen mini cupcake liners (you may not make a full 4 dozen, I ended up with 42, but 4 dozen seems more standard and you can always put the extra liners back).
2. In a small bowl, combine the flour, baking powder and salt.
3. In a large bowl of an electric mixer, cream the softened butter on medium high speed until smooth about 2 minutes. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add in the Nutella and mix until Nutella is thoroughly mixed.
4. Add half the flour mixture and half the milk and mix. Add in remaining flour mixture and milk and mix until batter is smooth.
5. Pour batter into cupcake liners about 2/3 full. Bake for approximately 9-14 minutes.
6. While cupcakes are cooling, make the frosting. Place chopped chocolate in a glass bowl. Heat hazelnut cream in the microwave for about 50-60 seconds so it is piping hot/boiling and pour onto chocolate. Stir with a whisk until smooth. Add in hazelnut extract and mix.
7. Place ganache into the fridge for about 10-15 minutes so that it cools, but has not yet hardened. Place ganache into a piping bag and pipe onto cupcakes.