Nutella Cupcakes with Triple Cream Cheese Frosting

I’m not sure how this came about as you won’t find peanut butter or nutella in my pantry (my husband and I are not big fans of either) but some how it came up in a conversation amongst friends one evening. One of my girlfriend’s children love eating nutella and peanut butter sandwiches. As soon as this was mentioned I screwed my nose up at the thought of mixing the two flavours together but then I thought ‘Hang on I shouldn’t be one to judge, I haven’t actually tried it’. One of my mottos in life is ‘always give everything a try at least once’, that way I can say I did and if I liked it or not.

So I thought why not give it a go and here are the results. I have to admit they turned out AMAZINGLY DELICIOUS!

The flavour combination is a marriage made in heaven and the nutella cupcake mix is now my favourite to make if I am to make any type of chocolate cake. Before you bake it the texture is like a light and fluffy mousse – I couldn’t stop licking the bowl – and once baked the cupcake just melts in your mouth.

Nutella Cupcakes with Vanilla, Peanut Butter and Nutella cream cheese frosting

Recipe adapted from Good Life Eats

Yields: 3 dozen cupcakes

For the Cupcakes:
2/3 cup Nutella
2 1/2 cups all-purpose flour (glatt oder universal)
1 1/2 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
3/4 tsp salt
3 large eggs
1 1/2 cups sugar
3/4 cup butter, softened
2 1/2 cups buttermilk

Vanilla Cream Cheese Frosting
230 grams cream cheese, softened to room temperature
5 tablespoons butter, softened to room temperature
3/4 cups powdered sugar,  sifted
2 teaspoons vanilla essence

Peanut Butter Cream Cheese Frosting
170 grams cream cheese, softened to room temperature
2 tablespoons butter
1/2 cup Peanut Butter
3 3/4 cups powered sugar, sifted
1 teaspoon vanilla essence

Nutella Cream Cheese Frosting
170 grams cream cheese, softened to room temperature
2 tablespoons butter
1/2 cup Nutella
3 3/4 cups powered sugar, sifted
1 teaspoons vanilla essence
black and brown food coloring, optional

Directions:

For the Cupcakes
Line 3 dozen cupcake liners or grease using non-stick spray. Set aside. Preheat oven to 180C.

Sift together flour, cocoa powder, baking soda, baking powder and salt. Set aside.

In a large bowl, beat the eggs and sugar for 5 minutes, until it is pale and thick. Add in the butter. Mix until combined. Add in the nutella. Now, add in the buttermilk. Beat until well incorporated.

Add the flour mixture in 3 increments and beat until smooth. Divide batter into the cupcake tins. Bake for 20-25 minutes or until a toothpick comes out clean. Do not over-bake. Remove from oven and let cool completely before frosting.

Vanilla Cream Cheese Frosting
Cream the butter and cream cheese in the large mixing bowl of a stand mixture. Add the vanilla. Slowly incorporate the sifted powdered sugar as you continue to cream. Scrape down the sides of the bowl. Beat on high-speed until fluffy and smooth, adding milk or additional sugar (if needed) to reach desired consistency.

Nutella Cream Cheese Frosting
Cream the butter and cream cheese in the large mixing bowl of a stand mixture. Add the nutella and vanilla and continue to cream. Slowly incorporate the sifted powdered sugar as you continue to cream. Scrape down the sides of the bowl. Beat on high-speed until fluffy and smooth, adding milk or additional sugar (if needed) to reach desired consistency. For a darker brown add 1 drop brown and 1 drop black food coloring.

Almond Butter or Peanut Butter Cream Cheese Frosting
Cream the butter and cream cheese in the large mixing bowl of a stand mixture. Add the almond butter or peanut butter and vanilla and continue to cream. Slowly incorporate the powdered sugar as you continue to cream. Scrape down the sides of the bowl. Beat on high-speed until fluffy and smooth, adding milk or additional sugar (if needed) to reach desired consistency.

To decorate:

I followed Good, Life, Eats kitchen tip.

4 disposable piping bags

1 star tip or your favourite piping tip

  1. Fill 3 bags with each of the cream cheese frosting so that you end up with 3 different flavoured bags. Twist and secure each bag with a sandwich bag tie.
  2. In the 4th bag snip off the end and add in your piping tip.
  3. Snip the ends off the 3 flavoured bags and carefully load them into the 4th bag.

The thing to really note is not to fill the bags too much as this makes it difficult to put all three bags into the one bag and decorate.

It’s not as daunting as it looks and you will be greatly rewarded if you do give this a go, trust me. Every time I’ve made this everyone always asks for the recipe.

Have fun baking and I would love to hear your feedback.

I have also entered this to the Calendar Cakes Challenge hosted by Dolly Bakes and Laura Loves Cakes for

National Cupcake Week, 17 – 24 September 2012.

I’m also submitting this to the AlphaBakes Challenge hosted by The More than Occasional Baker  for the month of October and assisting alongside her Caroline Makes.

October’s letter is ‘N’

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