Nutella Cupcakes

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!

Ingredients:

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

Directions:

For the Cake:
  1. Preheat the oven to 350 degrees fahrenheit.
  2. Line 2 muffin pans with 15-18 paper liners.
  3. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
  4. Add the oil and sour cream and whisk until blended.
  5. Add the water in 1/4 cup at a time and whisk until combined.
  6. Whisk in vinegar and vanilla to blend.
  7. Add the egg and whisk until combined.
  8. Scrape down the sides of the bowl with a spatula to make sure all of the ingredients are well combined.
  9. Divide the batter equally among the cupcake liners.
  10. 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).
  11. Cool completely on wire racks.
For the Frosting:
  1. Combine the egg whites, sugar, and salt in a bowl (I used the bowl of my stand mixer).
  2. 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.
  3. Heat the egg white mixture until it reaches 145-150 degrees fahrenheit, whisking frequently so as not to get scrambled eggs.
  4. Remove the bowl from the heat, and whip the egg whites on medium high using the whisk attachment of your stand mixer.
  5. 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).
  6. Turn the mixer down to medium low, and add the butter in one chunk at a time, until it has all been incorporated.
  7. 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.
  8. Once the buttercream has become smooth, and the Nutella and beat until incorporated.
  9. 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 ┬ámy 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.