Cupcakes are portion-controlled desserts. They are also so adorable, you want to eat them — and you can!
Thank you Sally’s Baking Addiction for this absolutely delicious recipe for the Nutella lover. “Nu-tella” I hear is the correct pronunciation, but it seems so wrong…it’s made of nuts, so why isn’t it, “Nut-tella”?
Here it is, made for a celebration for a wonderful 17-year-old who makes me wonder where all that time went!
- 1 and 1/4 cups (160g) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 Tablespoons (84g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 3 large egg whites, room temperature
- 1 teaspoon pure vanilla extract
- 6 Tablespoons (85g) full-fat sour cream, room temperature (I used Greek vanilla yogurt)
- 3 Tablespoons (15g) instant espresso coffee powder (I could NOT find this, so I used 3 packets of Starbuck Via instant medium roast coffee)
- 2 Tablespoons (30ml) hot water
- 6 Tablespoons (90ml) whole milk, room temperature
- 1 cup (230g) unsalted butter, softened to room temperature
- 4 cups (460g) confectioners’ sugar
- 3/4 cup (225g) Nutella
- 1/3 cup (80ml) heavy cream or whole milk (I used whipping cream)
- pinch salt
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
- Make the cupcakes: Whisk the flour, baking powder, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the granulated sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites and vanilla extract. Beat on high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed so everything is incorporated.
- Stir the espresso powder and hot water together until smooth, then stir this into the milk. Set aside for a second.
- With the mixer running on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the espresso/milk mixture until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be on the thin side.
- Pour/spoon the batter into the liners – fill only halfway with batter to avoid spilling over the sides. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
- Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until smooth, about 2 minutes. On medium speed, beat in 2 cups of confectioners’ sugar. Add the nutella, then increase to high speed and beat until combined. Add the remaining confectioners’ sugar, cream, and a pinch of salt. Beat for 3 minutes until combined and creamy. Taste. Add an extra pinch of salt if needed.
- Frost and decorate cooled cupcakes. The frosting as I made it clogged up the bottles I have that are supposed to be easier to use than pastry bags (a lie). I had to improvise so I used a quart-size plastic bag and cut off the tip. One look at the photo and you can see I not only need practice, but a real pastry bag as well!
The frosting is sweet and creamy and the cake is moist and tasty. Definitely something I will make again.