Vanilla Cupcakes with Nutella Frosting

Name: Vanilla Cupcakes with Nutella Frosting
Cook time: 80 min
Total time: 80 min
Cuisine: American
Ingredients: all-purpose flour — 300 g; baking powder — 1 tsp; baking soda — 1/4 tsp; salt — 1/4 tsp; butter — 100 g; sugar — 125 g; eggs — 2 pcs; buttermilk — 125 g; butter — 300 g; nutella — 150 g; milk chocolate — 100 g

80 minutes

Medium

Craving cupcakes that are both indulgent and approachable? Look no further!

These delightful vanilla cupcakes feature a decadent chocolate hazelnut frosting, conveniently prepared using Nutella or any similar spread. Since the frosting boasts a rich flavor, it beautifully complements the simplicity of the vanilla cake base.

Just remember, the frosting is quite soft and needs time to chill before piping it onto completely cooled cupcakes to prevent melting.

Baking American cuisine

2 days ago

Ingredients for 12 cupcakes:

Batter

all-purpose flour
300 g
baking powder
1 tsp
baking soda
1/4 tsp
salt
1/4 tsp
butter
100 g
sugar
125 g
eggs
2 pcs
buttermilk
125 g

Frosting

butter
300 g
nutella
150 g
milk chocolate
100 g

Recipe:

Ingredient Notes:

Butter. Use butter with at least 80% fat content. It’s crucial for it to be at room temperature – soft enough to cream with sugar, but not melted.
Eggs. Opt for medium-sized eggs (around 55g each). For optimal results, ensure they are also at room temperature.
Flour. Standard all-purpose flour with about 10% protein is perfect for these cupcakes.
Sugar. Regular white granulated sugar works well. Fine-grained sugar is ideal as its crystals dissolve more quickly and evenly into the batter.
Buttermilk. Full-fat buttermilk is recommended. If you don’t have buttermilk, kefir or plain yogurt make excellent substitutes.
Nutella. You can use original Nutella or any similar hazelnut cocoa spread. Keep in mind that a thicker spread will result in a thicker frosting.
Chocolate. This recipe uses milk chocolate. For a richer, more intense chocolate flavor, you can substitute it with bittersweet chocolate (around 65% cocoa). Note that this will also make the frosting slightly thicker.

Let’s start cooking!

Make the cake base. Sift together the flour, baking powder, baking soda, and salt.

Beat the butter and sugar together until creamy.

Add the vanilla extract and eggs one at a time, beating well after each addition.

Add half of the flour mixture and mix. Then, add the buttermilk and mix again. Add the remaining flour mixture and mix until the batter is smooth.

Place the batter in muffin tins. If you are not using paper liners, grease the tins with butter.

Bake in a preheated oven at 180°C (355°F) until a toothpick inserted in the center comes out clean, about 25 minutes.

Prepare the frosting. Melt the chocolate in a double boiler.

Cream the butter and hazelnut paste together until smooth. Add the melted chocolate and beat again.

Transfer the frosting to a pastry bag and pipe it onto the cooled cakes. Refrigerate for a couple of hours to allow the frosting to set.

Serve.

Enjoy!

This Vanilla Cupcakes with Nutella Frosting recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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