Day 34 – Chocolate Cupcakes with Creamy Nutella Frosting

3 Sep

First, I need to say a huge thank you to my friend, Lana. She got me an amazing new cookbook, Miette – recipes from San Francisco’s Pastry Shop – by Meg Ray with Leslie Jonath. It looks fantastic and I can’t wait to dig in to it!!

On a (only slightly) different note, I love that Chocolate-y Hazelnut Nutella goodness.  Don’t you?  So, I decided to try these Chocolate Cupcakes with Creamy Nutella Frosting (recipe below from Sally’s Baking Addiction).

Chocolate Cupcake     Mini Chocolate Cupcake

These cakes are dense with the texture of a Devil’s food cake.  They have a milk chocolate flavor, very light and even.

Nutella Frosting

This frosting is thick and very easy to pipe.  It tastes like a whipped version of Nutella.  Not like eating Nutella from the jar (not that I’d judge…).  It’s lighter than that.

Chocolate Cupcake with Nutella Frosting     Mini Chocolate Cupcake with Nutella Frosting

Nice combination, but I did prefer the parts separately.  It isn’t that they don’t work, but together they are far richer than either part is by itself.

Scoring Sheet:

– Cupcake Taste: 4

– Frosting Taste: 4

– Overall Taste: 3.5

– Appearance: 4

– Ease of Making: 3.5

– TOTAL: 19


Chocolate Cupcakes with Creamy Nutella Frosting (recipe from Sally’s Baking Addiction)


Chocolate Cupcakes
    • 1 cup water
    • 1/2 cup unsweetened cocoa powder
    • 1 and 1/3 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1/2 cup unsalted butter, softened to room temperature
    • 1 cup sugar
    • 2 large eggs
    • 2 teaspoons pure vanilla extract
Creamy Nutella Frosting
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 2 cups powdered sugar
  • 3/4 cup Nutella
  • 3-4 Tablespoons heavy cream*
  • 2 teaspoons vanilla extract
  • salt to taste
  • decorative candies (optional)

For directions visit Sally’s Baking Addiction.

*Tomorrow: Samoas Cupcakes*

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