serves 16
recipe adapted from Cupcake Project and Chockylit
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| I never bake and this turned out SOOO good. |
1/2 C butter, room temperature
1 1/4 C sugar
2 large eggs, room temperature
3/4 C flour
1/2 t baking powder
1/4 t baking soda
1/4 t salt
1/2 C unsweetened cocoa powder
1/2 C milk
1 t vanilla
Preheat oven to 350°F.
In a mixing bowl, beat butter until softened and smooth. Add sugar and beat for a few minutes, until light and fluffy. Add eggs one at a time, beating after each until well combined.
In a small bowl, combine flour, baking powder, baking soda, salt and cocoa powder. In a separate small bowl, combine milk and vanilla.
Add about 1/3 of dry ingredients to butter and sugar and mix until combined. Add about 1/2 of wet ingredients to mixture and mix until combined. Continue alternating dry and wet, mixing in between (finish with the remaining dry ingredients).
Fill cupcake tins about 1/2 full (don’t overfill – you only need 1/2) and bake for around 20-25 minutes, until a toothpick inserted in center comes out clean. They will come out flat.
Nutella Buttercream
1/2 C butter, room temperature
1 C Nutella
1 C powdered sugar, sifted
1-2 T milk
Beat butter until smooth. Add Nutella and beat together until thoroughly combined. Slowly add powdered sugar, mixing until combined. Add 1 tablespoon of milk. Add additional milk or powdered sugar as needed to reach desired consistency.
Karl's reaction: "These are pretty good! Kind of dry but I'll be eating these for sure. The frosting is amazing."
My take: I ate a lot of these. Not ashamed. LOVE Nutella!!!
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