Nutell-uva Good Cupcakes

It’s been a refreshingly off-beat sort of day. First, I went fishing for Laura Bush’s book at our local used book shop. No luck. So instead, I raided the next door market for some nutella cupcake ingredients along with some essentials to make a simple French picnic. I then proceeded to have the most delectable afternoon with my kiddos and my bestie. {Oh and our little piquenique may or may not have included some Biltmore Chardonnay depending on who is reading this.} While our cupcakes cooled, we ate our baguette with Brie but not before we had a total blonde moment. We unwrapped the cheese only to discover is was blue and covered in mold. This immediately beckoned my inner-food critic to respond, “Um. That’s disgusting. We paid good money for this. We should return it and get a refund.” I was feeling rather fiscally responsible and even a tad heroic as I pictured myself notifying the unsuspecting manager at Harris Teeter about their “serious mold problem in the fine cheese aisle” when my friend discovered that the wrapper said, “Blue Brie Cheese with cultures of mold.” Whew! Just barely dodged that “you-can’t-fix-stupid” bullet.

As promised, here is the recipe for nutella cupcakes. And folks, I’m not kidding. ‘Twas a magical moment when I sampled one of these babies. Oh, and while we all know I’m no photographer, I had the camera poised and ready to capture the magic when my little one literally grabbed a handful of cupcake and smeared nutella buttercream all over herself, the couch, her brother. Irresistible sweets at curious toddlers eye-level…. apparently I didn’t quite dodge that “you-can’t-fix-stupid” bullet.

Nutell-uva Good Cupcakes {Adapted from Java Cupcake}

3/4 cup unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs
2/3 cup Nutella
2 1/2 cups buttermilk

1 cup all-purpose flour
1 1/2 cups cake flour
1 1/2 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
3/4 tsp salt
1 cup whole milk

  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a medium bowl, sift together flours, cocoa, baking soda and powder and salt. Set aside.
  3. In a large bowl, with an electric mixer, mix together butter and sugar. Add the eggs one at a time and beat until fluffy. Add the Nutella then the buttermilk, mixing until combined. Scrape the sides of the bowl several times.
  4. Add the flour mixture in thirds alternating with the milk. Begin and end with the flour and mix only until combined. Do not over mix.
  5. Fill cupcakes liners 1/2 full with batter. Bake for 16-20 minutes or until a toothpic comes out clean.
  6. Let cupcakes sit in the pan for 5 minutes before removing to a wire rack to cool completely.

Nutella Buttercream
1/2 cup unsalted butter, room temperature
1 cup Nutella
1 1/2 teaspoons pure vanilla extract
1 1/2 cups powdered sugar
2-4 tablespoons heavy cream

  1. Cream butter and Nutella together. Add the vanilla extract and combine.
  2. Mix in the powdered sugar, adding the cream as necessary until you get your desired consistency.
  3. Mix until you have the texture you desire and refrigerate before frosting

Eat it and weep!

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