I came across this great recipe from Tartelette in honor or Nutella Day (February 5th). I thought these sounded heavenly, sweet hazlenut, chocolate, and coffee mixed together and topped with a cream-cheese nutty frosting. Yum. I had to try them out. These cupcakes are not only tasty, but make a great gift. I modified this recipe just a tad, adding hints of vanilla into my recipe.
This recipe yields about 12 cupcakes--feel free to double (or triple) it if you'd like to make a big enough batch to give some away and keep some at home!
Ingredients
Cupcakes:
- 2/3 Cup Butter, unsalted
- 1/3 Cup Light Brown Sugar
- 1 Tbsp. Ground Coffee
- 2 Tbsp. Milk
- 1 tsp. Vanilla
- 1/4 Cup Nutella
- 2 Eggs
- 1 Cup All-Purpose Flour
- 1 tsp. Baking Soda
- 1/2 tsp. Salt
Frosting:
- 8 oz. Neufchatel or Light Cream-Cheese
- 2 Tbsp. Butter
- 1 tsp. Vanilla
- 1/2 Cup Confectioner's (Powdered) Sugar
- 1/4 Cup Nutella
Directions:
Cupcakes:
1. Preheat oven to 350 degrees F. Place 12 muffin liners in a muffin pan.
2. In a medium bowl, stir together the flour, baking soda, and salt until well-combined.
3. With a mixer, combine the butter and brown sugar at medium speed until light and fluffy, about 2-3 minutes. Reduce to low and add in coffee, milk, vanilla, and Nutella. Once combined, add in the eggs, one at a time.
4. Slowly add in the flour mixture until mixture is smooth. Note: The batter will be really fluffy and not the same consistency as most cake/cupcake batter (you didn't do anything wrong!).
5. Pour batter into muffin liners about 3/4 of the way full and bake for 20-25 minutes. Cool completely before frosting.
Frosting:
1. With an electric mixer, combine the cream cheese and butter until smooth. Add in the vanilla, powdered sugar, and Nutella and mix on low until well-combined.
Decorating:
1. Using a pastry bag with tips, frost the cupcakes and sprinkle with chocolate sprinkles, chocolate shavings, or mini chocolate chips!
Enjoy!
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