...for this jelly.
Ohhhh yeah. Totally bringing it today with the "Bootylicious" reference. Wut wuuuttt!
Which reminds me. Funny story. So right after high school, my family was packing up to move to Japan. I was dancing around to that song and got so into backing my thang up, that I tripped over boxes and fell into my suitcase, scraping my back on the plastic edge. And by scraping I obviously mean slicing open. So now I have a scar on my back that will forever and ever remind me of "Bootylicious". I'm soooo lucky you guys.
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| Remember this teaser from Instagram? |
Oh right. The cupcakes.
These cupcakes are no joke.
Super serious and super chocolatey. Let's call them: Super Fantasmic Best Cupcakes of your Life. I wish I could shove one in your face right now so you could experience the true bliss that is the nutella cupcake.
First off, this chocolate cupcake is dooope. THE best that I've had. Ridiculously moist (eww) and fluffy.
Second, the nutella buttercream is - actually, I don't need to finish that. It's freaking nutella buttercream!!
If you haven't already sprinted out the door to go buy some nutella, I highly recommend that you do.
No, seriously. Do it.
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| Oh-ho, naughty cupcake! |
Chocolate Cupcakes
makes 24+ cupcakes
Ingredients:
1 cup buttermilk
1/2 cup vegetable oil
2 eggs, at room temperature
1 teaspoon vanilla extract
1 3/4 cups flour
2 cups sugar
3/4 cups cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup hot coffee
Directions:
Preheat oven to 350 degrees F. Line two cupcake pans with liners.
In a medium bowl, combine the buttermilk, oil, eggs, and vanilla. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix on low speed until combined. With the mixer still on low, slowly add the wet ingredients until just combined. Continuing to mix on low, add the coffee and mix just to combine. Scrape the sides and bottom of the bowl, and mix again to make sure everything is combined. The batter will be very thin.
Fill the cupcake liners about 2/3 full. Bake for 15-18 minutes or until a toothpick inserted in center comes out clean. Let cool in pan for 5 minutes then transfer to a wire rack to cool completely.
Nutella Buttercream
makes enough to frost 24 cupcakes
Ingredients:
2 sticks unsalted butter, softened but cool
1 (13-ounce) jar of nutella
2 teaspoons vanilla extract
5 cups powdered sugar (sifted, then measured)
5-6 tablespoons heavy cream or milk
Directions:
In the bowl of a stand mixer fitted with the whisk attachment, whip the butter and nutella on medium-high speed until lightened in color and fluffy, about 5-6 minutes. Add in the vanilla and mix until combined. Slowly add in the powdered sugar, 1/2 cup at a time, and scraping down the sides of the bowl as needed.
With the mixer on low, add 4 tablespoons of heavy cream or milk, mixing until moistened. If the frosting is too dry, add an additional 1-2 tablespoons of heavy cream or milk. Turn the mixer to medium-high speed and whip until the frosting is smooth.
Decorate cupcakes as desired. Enjoy!
*NOTES:
- I transferred the cupcake batter to a spouted mixing bowl to easily fill the cupcake liners.
- There was enough left-over batter to make at least 4 regular sized or 12 mini cupcakes.
Ingredients:
1 cup buttermilk
1/2 cup vegetable oil
2 eggs, at room temperature
1 teaspoon vanilla extract
1 3/4 cups flour
2 cups sugar
3/4 cups cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup hot coffee
Directions:
Preheat oven to 350 degrees F. Line two cupcake pans with liners.
In a medium bowl, combine the buttermilk, oil, eggs, and vanilla. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix on low speed until combined. With the mixer still on low, slowly add the wet ingredients until just combined. Continuing to mix on low, add the coffee and mix just to combine. Scrape the sides and bottom of the bowl, and mix again to make sure everything is combined. The batter will be very thin.
Fill the cupcake liners about 2/3 full. Bake for 15-18 minutes or until a toothpick inserted in center comes out clean. Let cool in pan for 5 minutes then transfer to a wire rack to cool completely.
Nutella Buttercream
makes enough to frost 24 cupcakes
Ingredients:
2 sticks unsalted butter, softened but cool
1 (13-ounce) jar of nutella
2 teaspoons vanilla extract
5 cups powdered sugar (sifted, then measured)
5-6 tablespoons heavy cream or milk
Directions:
In the bowl of a stand mixer fitted with the whisk attachment, whip the butter and nutella on medium-high speed until lightened in color and fluffy, about 5-6 minutes. Add in the vanilla and mix until combined. Slowly add in the powdered sugar, 1/2 cup at a time, and scraping down the sides of the bowl as needed.
With the mixer on low, add 4 tablespoons of heavy cream or milk, mixing until moistened. If the frosting is too dry, add an additional 1-2 tablespoons of heavy cream or milk. Turn the mixer to medium-high speed and whip until the frosting is smooth.
Decorate cupcakes as desired. Enjoy!
*NOTES:
- I transferred the cupcake batter to a spouted mixing bowl to easily fill the cupcake liners.
- There was enough left-over batter to make at least 4 regular sized or 12 mini cupcakes.
Never tried nutella... I think u just gave me a reason to!
ReplyDeleteHEY GUUUURLLL..we got the whole nutella wavelength going on on our blogs today!! i love this and it looks FABULOUS!! xo
ReplyDeleteApparently it's Nutella Friday - I just posted a recipe too! These look delish. I wish I was as talented at icing these. Gorgeous!
ReplyDeleteThese are GORGEOUS!! I'm totally doing it!!
ReplyDeleteI started singing "bootylicious" as soon as I read that first line. These are brilliant. I think I missed the Nutella memo today! :)
ReplyDeleteNutella Buttercream! I need this in my life, now.
ReplyDeleteoh yum! There is nothing I love better than nutella cream!
ReplyDeleteI want to swim in that Nutella buttercream!
ReplyDeleteSorry for the Bootylicious scar =(
ReplyDeleteBut this recipe is really awesome...Keep posting! Will def try this!
Ohhh.. im gonna make me some!
ReplyDeletehttp://goo.gl/a9hlH
ouch...on that slicing you open thing.... Btw, preparing to go out for some nutella jars! Sprinting in...3...2...1....
ReplyDeleteAll tho
ReplyDelete*Although all the photos are gorgeous, the bowl of frosting is to die for!
ReplyDeleteYUMMY!!! Unbelievable... i just looove anything with nutella!!
ReplyDeletethose look fantaxtic, and what isn't better by adding nutella!!!
ReplyDeleteBeautiful cupcakes! I won't ever turn down a recipe involving Nutella, especially when it's in a cupcake form. Well done!
ReplyDeleteyum!!! Must make asap--- I like most foodies have a love affair with nutella!
ReplyDeleteOh girl, you are a diet killer!! I have zero resistance to Nutella. These look fabulous!!
ReplyDeleteOh my word! These look SO good!
ReplyDeleteJust for the Destinys Child reference I'm gonna have to make these.
ReplyDeleteIv'e been looking for a great chocolate cupcake recipe for a while and it looks like I may have found a winner!
Hi, I stumbled upon ur blog yesterday and I came across this recipe while browsing ur blog. I made a chocolate cake and was looking for a different frosting other than the usual ones and this seemed perfect. It was awesome. This is a keeper recipe and this is just the first of many more times I will be using this frosting recipe. A big thank you for sharing the recipe
ReplyDeleteDo you think halving this would be ok?
ReplyDelete