First off, I apologize for not posting last week; life got busy and I figured that you all would understand. With that out of the way, I am very excited about this week’s cupcakes! It was another Pinterest find that I wanted to try. The cupcakes were aptly named Nutella Bombs and lived up to every bit of that name.
To begin with, this was the strangest (for me) recipe that I had tried to date. None of the ingredients seemed like they made an ordinary cupcake batter or frosting. In fact, as I spooned the very runny batter into the cupcake liners, I was a little worried that the whole thing was an internet joke and that this wasn’t a real recipe at all. I am so happy to report that I was very wrong! These have been some of the most delicious cupcakes that I have made to date! Both the cake and the frosting was light, fluffy, and completely delicious!
I only have a couple of little things to report. First, I didn’t have any (and couldn’t find any) Dutch process cocoa powder (I used regular old Hershey’s) and mine turned out fine. Second, this recipe makes more than 13 cupcakes. I filled 15 liners but could’ve filled closer to 18 because a number of mine ended up being over filled. Also, the batter will be very runny: don’t panic. Lastly, the buttercream is not very thick at first, which is good for piping. I put mine in the fridge afterwards so that the frosting could set better though; I was afraid that it might melt off.
Enjoy this delicious recipe!
For the Cake:
- 1 cup (125 grams) all purpose flour
- 1 1/4 cups (250 grams) granulated sugar
- 1/4 cup plus 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (120 ml) vegetable oil
- 1/2 cup (113 grams) sour cream
- 3/4 cups (175 ml) room temperature water
- 1 tablespoon white vinegar
- 1 teaspoon pure vanilla extract
- 1 large egg, at room temperature
For the Frosting:
- 4 large egg whites (4 ounces, 113 grams)
- 4 ounces (113 grams) granulated sugar
- pinch of salt
- 1 1/2 cups unsalted butter, at room temperature and cut into 2 inch chunks
- 1/2 cup (130 grams) Nutella
For the Cake:
- Preheat the oven to 350 degrees fahrenheit.
- Line 2 muffin pans with 15-18 paper liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
- Add the oil and sour cream and whisk until blended.
- Add the water in 1/4 cup at a time and whisk until combined.
- Whisk in vinegar and vanilla to blend.
- Add the egg and whisk until combined.
- Scrape down the sides of the bowl with a spatula to make sure all of the ingredients are well combined.
- Divide the batter equally among the cupcake liners.
- Bake for 18-20 minutes, until a toothpick inserted into the center of the cupcakes comes out almost clean (it’s ok if a few crumbs stick to it, but should not look shiny).
- Cool completely on wire racks.
For the Frosting:
- Combine the egg whites, sugar, and salt in a bowl (I used the bowl of my stand mixer).
- Place the bowl over a pan of simmering water. The bowl should not touch the water, nor should the water be at a rolling boil. It’s the steam that’s going to heat the egg whites, since we don’t want scrambled eggs.
- Heat the egg white mixture until it reaches 145-150 degrees fahrenheit, whisking frequently so as not to get scrambled eggs.
- Remove the bowl from the heat, and whip the egg whites on medium high using the whisk attachment of your stand mixer.
- Whip the egg whites until they become fluffy and double in volume. The bowl should be cool to the touch (this will usually take several minutes).
- Turn the mixer down to medium low, and add the butter in one chunk at a time, until it has all been incorporated.
- If the mixture looks curdled at this point, this is normal. Just keep whipping for a few more minutes until it comes together. If the mixture looks soupy, you can add a few cubes of chilled butter, or stick the whole bowl in the refrigerator for about 15 minutes and then continue beating.
- Once the buttercream has become smooth, and the Nutella and beat until incorporated.
- Transfer the buttercream into an 18 inch piping bag and pipe onto the cooled cupcakes.
*On a much sadder note… I will no longer be able to do weekly cupcake reviews. Some of this has to do with my busy schedule, but most of it has to do with my waistline. I have been working very hard to get back in-shape and back to a healthier weight since last fall and with all these cupcakes I seem to be sabotaging myself. I thought I could be strong but I just haven’t been able to, hence the cut back.