Sunday, 17 August 2008

Nutella cupcakes

I’ve wanted to make nutella cupcakes for a while now but each recipe I found didn’t quite do it for me – can’t put my finger on why. So I decided to tinker with my trusted cupcake recipes and create my own version.

Here are the cupcakes fresh from the oven:

Nutella has it all; it’s thick, smooth and has such a depth of rich flavour that I have to limit myself to one suck of the spoon when I’ve finished making my cakes!

Beating the nutella into the Swiss meringue buttercream was particularly fun; watching the snowy buttercream slowly turn brown was pleasing and strangely relaxing. I knew this would work as my earlier strawberry and vanilla cupcakes beat jam into the buttercream.

Twelve happy little cupcakes ready to be eaten!

The buttercream was softer than usual, which must have been down to the nutella. It was – and I know I’m blowing my own trumpet here – the best buttercream ever, a cream/mousse hybrid. Divine!

A little extra nutella in the cupcake doesn't hurt!


For the cupcakes:
125g unsalted butter, at room temperature
125g caster sugar
2 eggs
125g self raising flour
2 tablespoons milk (whole or semi skimmed, not skimmed)
5-6 teaspoons nutella

For the Swiss meringue buttercream:
4 egg whites
250g caster sugar
250g unsalted butter
2 teaspoons vanilla extract
3-4 tablespoons nutella (I used 3)

How to make:

- Preheat the oven to 190°C/fan oven 170°C/375°F/Gas mark 5.
- Line a muffin pan with 12 paper cases.
- Start by making the cupcakes. Beat together the butter and sugar until pale and fluffy.
- Add the eggs, flour and milk and beat until well combined and smooth.
- Spoon half the mixture evenly into the 12 paper cases.
- Spoon a scant half teaspoon of nutella onto each cake and then cover with the remaining batter.
- Bake for approximately 15 minutes or until a skewer comes out clean. Mine took 17 minutes.
- Remove from the oven and leave to cool on a wire rack.
- Now make the swiss meringue buttercream. Place the egg whites and sugar in a bowl over a pan of simmering water. Stir pretty much constantly to prevent the egg from cooking.
- After 5-10 minutes, when the sugar has dissolved, remove the bowl from the pan of simmering water and whisk until the meringue has puffed up and the mix is cool.
- Add the butter and vanilla to the meringue and whisk until the butter has been completely incorporated into the meringue. At first it will look a disaster – it will collapse and look curdled but don’t worry! Stop when the mixture is smooth, light and fluffy.
- Beat the nutella into the buttercream – add a spoon at a time so you can judge how much nutella the buttercream needs.
- Spoon the buttercream into a piping bag and swirl onto each cupcake.
- Bask in glory at the wonderful thing you have made.
- Eat.


Cakespy said...

These look like absolute perfection!!!! The buttercream in particular is just calling to me, although I'm not saying that I see fault in any of the other parts! :-)

daphne said...

ooo.. That's very generous of u with the buttercream. Nutella rocks!

Emiline said...

I want!

Look at that buttercream! It's so looks like soft serve.

RecipeGirl said...

Can you believe that I have yet to try nutella??? These look great. I love how you snuck a little extra inside.

cakewardrobe said...

What a perfect little swirl! Nutella + cupcakes = perfection!

marjlet said...

hi! I am Italian and I know very well the "nutella" :) compliments for everything. your cupcake are fantastic!

Snooky doodle said...

ahhh i m drooling. I m crazy about nutella. Don t leave a bottle near me since it will vanish really quickly. I love the cupcake cut in half its so perfect. mine always look so disasterous when i try to cut in half.

Rosie said...

C.C. absolutely stunning with yummy buttercream - bring on the Nutella!!

Rosie x

Margaret said...

Those swirls are perfect. We will all be lining up for one of these little beauties.

J.Danger said...

OH MY WORD! I want to go home and make these right now. So bad!

Holler said...

These look amazing and I am really intrigued by that buttercream. Do you melt the butter before adding it, or just add it soft?

Sophie said...

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The Caked Crusader said...

Hi Holler

The butter is at room temperature, not melted. It makes it easier to beat in to the meringue.

Hope you try the recipe!

The Caked Crusader

Dee said...

Oh, yummy! Nutella is one of my all time fave flavours. Love the bit at the bottom.

Cakelaw said...

These look super!

Hippolyra said...

Oh Wow, I do approve of the cake to frosting ratio!

Anonymous said...

Tried making these and they are yummy but had a bit of a problem with the icing. Are you meant to cool it after you have made it? As I put mine straight in the piping bag to ice them but it was still a bit runny and slid off the cakes a bit. Was wondering if anyone had made this icing before and had any tips?
Thanks :)

The Caked Crusader said...

Hi Anonymous

I would make two guesses as to why your icing was runny:
1. You didn't whisk the sugar and whites until they were cool before adding the butter
2. (I think this one is more likely) you didn't whisk the buttercream for long enough before using it. When the butter is added the frosting becomes quite runny and sloppy - you have to whisk through this stage, it can take 10-15 minutes, but then the buttercream will thicken up. YOu shouldn't use it until you reach this stage.

Hope this helps

Anonymous said...

Thanks yes that does help and it was the second one. I'd been at it a while so thought it should be ok but think it needed a bit longer based on what you have said. Great recipe though I especially love the nutella in the bottom of the cakes.