Wednesday, August 17, 2011

A Naughty Nutella Kickoff!!!!

I thought long and hard about what my first post should be.  A myriad of topics and ideas crossed my mind but ultimately Nutella prevailed.  As if I had a choice!  Not long ago a friend of ours send us a 5kg (11Lbs) container of Nutella as a thank you gift; it truly is the best, most delicious thank you gift EVER!! The only issue was how to go through a container that large without requiring a bypass? Normally I don't share Nutella because I consider it a precious commodity, especially the imported jars from Italy.  Die hard Nutella fans will agree with me that Italian Nutella contains less sugar and more heavenly hazelnuts. If you don't believe me, get yourself a jar of the imported kind and do a taste comparison, I guarantee you will be pleasantly surprised. 

Ultimately I decided that the only way to kick off my blog would be to create an unforgettable cupcake.  The first time I tried to make these, the process was unforgettable, the cupcake-not so much!  It was a disaster!! Unlike cooking, baking is an exact science, if measurements are slightly off, you can end up with a chemistry experience gone wrong.  I would love to tell you that because of my amazing baking chops I was able to create a masterpiece on my first try, but I couldn't lie to you in good conscience.  More importantly I want you to get out your measuring cup, dust off your cupcake pans and try this recipe.  After all, it's only flour and sugar, we aren't dealing with astro physics.  If you end up with a flop, do what I do and gift it to your loved ones and try again. Rest assured that the second time was a SUCCESS!  The cupcake itself is not too moist or too dry and don't even get me started on the buttercream, I wanted to take a bath in the stuff.   I know, TMI!  I decided to call them Naughty Nutella cupcakes because I felt naughty for cheating on my diet with them.  Oh well, "Se la vie"! 
Ingredients necessary to make the naughty little things! 
(Yes, I know I forgot the Oil!)

TA-DAH!!!! Don't they look delicious!!! Disclaimer!  I am not a pastry chef, so please excuse the shoddy piping work.

Another Beauty Shot :)

Adapted From Glorious Treats 
(Makes About 32 Cupcakes)

1 Cup Sugar
1 Cup Nutella (Softened at room temperature)
1 3/4 Cup All Purpose Flour
3/4 Cup Unsweetened Cocoa Powder (Sifted)
1 1/2 Teaspoons Baking Powder
1 1/2 Teaspoons Baking Soda
1 Teaspoon Salt
2 Eggs
1 Cup Milk (Reduced Fat)
1/2 Cup Vegetable Oil
2 Teaspoons Vanilla Extract (The real stuff)
1 Cup Boiling Water

1.  Line muffin pan with paper liners.  Heat oven to 350*F.  
2.  In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
3.  Add Nutella, eggs, milk, oil and vanilla.  Beat on medium speed for one minute.
4.  Stir in boiling water (The batter will be runny, but that is the consistency you want).
5.  Fill liners 2/3 full with batter. I used a small ladle to make the pouring process easier.
6.  Bake cupcakes for approximately 22-24 minutes or when the good old toothpick comes out clean.  
7.  Take the cupcakes out of the pan, or else they continue to cook.
8.  Cool completely before frosting (Speaking of frosting, look below for the recipe).  


2 Sticks Unsalted Butter (Softened at room temperature)
1 1/2 Cups Of Nutella
1 Tablespoon Vanilla Extract
I Cup Powdered Sugar (Sifted)
3-5 Tablespoons Of Milk (Reduced Fat or Regular)

1. In a large bowl, cream the butter and Nutella until well combined. Slowly add in powdered sugar (unless you want to redecorate the kitchen ceiling), and continue creaming until well blended.
2. Add the vanilla, and 3 tablespoons of milk. Blend on low speed until moistened. You can add an additional 2 tablespoons of milk until you end up with the consistency you like. Beat at high speed until frosting is smooth and fluffy.

1.  If you want the design of your cupcake liner to stand out, double the liners.
2.  When the directions say fill the liners 2/3 full of batter, they mean it! If you fill more than that you might as well buy yourself a can of Easy Off and get ready to use some elbow grease.
3.  Keep a pen handy and cross of the ingredients as you go, that way, you are sure to put in all the ingredients.
4.  If you want to be extra naughty you can use Whole Milk in the cupcakes.
5.  Using a mixer helps you achieve a smoother, more consistent batter. 
6.  The buttercream can be very soft, you can put in the fridge to firm up a bit before piping.
7.  Ziplock bags make great pastry bags and you toss them afterwards so no cleanup.  Hooray!

Some may ask what the Raspberry garnish if for...well, it satisfies my need to consume fruits and stay healthy! 

I hope you try making these and I hope you love them as much as I did. A huge thank you to the ladies from My Baking Addiction and Glorious Treat for being so talented and inspiring me to better myself.  


  1. Wow! These look super delicious... Thank you for sharing and love your bolg. I cant wait for the next post :)

  2. Raspberry can be added as a tasty garnish for the cupcake.

  3. A fabulous recipe! I made them tonight for a co-workers birthday tomorrow. Was a little worried at how runny the batter was, but they turned out beautifully and are incredibly moist. Was glad I checked on them earlier than the time indicated as mine were done in 17 min.'s. And the frosting...well, it is delightful! I am sure these will be a big hit. Thanks for sharing. :)

    1. I'm so happy that you tried them and that they came our great. Happy Birthday to your lucky co-worker!!