My favorite 2 things! Cupcakes and Nutella!!! Here are Salted Nutella Cupcakes. The original recipe I got this from... Well, didn't work. The frosting was grainy and not smooth, the cupcakes were a bit bitter and not that great... So I tweaed it. The frosting, I will warn you, makes A TON! But I haven't had a chance to cut it down or half it. This was what I ended up with AFTER tweaking and making is smooth.
Salted Nutella Cupcakes!
Chocolate Chocolate Cupcake: 32 cupcakes
INGREDIENTS:
2 cups flour
2 cups sugar
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup unsweetened cocoa
1 cup oil (I use canola)
2 cups hot water
2 eggs
2 teaspoons vanilla
DIRECTIONS:
Mix everything in a bowl until you get a thin batter. I then poured the batter into muffin tins with cupcake liners. Bake them at 350 degrees until a toothpick inserted in the center comes out clean. I started checking my cupcakes after about 6 minutes.
Frosting:
INGREDIENTS:
2 sticks unsalted butter, softened
1 13-ounce jar of Nutella
¼ tsp of fine grain sea salt
1 tablespoon vanilla extract
1 pound confectioners’ sugar, sifted
6-8 tablespoons heavy cream
Add TBSP’s of milk as needed to smooth out to your preference
Top lightly with fine sea salt
DIRECTIONS:
1. In a large mixing bowl, cream butter and Nutella until well combined. Slowly add in confectioner’s sugar, and continue creaming until well blended (will not be smooth at this point).
2. Add salt, vanilla, and 6 tablespoons of heavy cream. Blend on low speed until moistened. Add an additional tablespoons of milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.
