Nutella Cupcakes and Much More
‘Please Sir, I want some more’
Back in early May a girlfriend of mine celebrated her birthday at the bar that she and her husband own – Bar Much More.
Much More is a little hidden gem in the center of Linz. Located in the Egger Passage just off the Landstrasse, Much More has ‘much more’ to offer than just the standard bar drinks. If you have a thirst for champagne, prosecco, sekt, whisky (single malt), beer, wine, sherry, schnaps, cognac, dessert wine, armagnac, Pimms, apple cider – just to name a few – and not to mention non alcoholic drinks then Much More is the place to visit.
Owner Karl Lettner is a sommerlier so he would be more than delighted to assist you with your requests and answer questions you might have about wine. He also speaks perfect English which was great for us expats when he conducting his wine tasting evenings.
Now back to the cupcakes.
My girlfriend was holding her birthday celebration at the bar and I had promised to make her cupcakes.
So me being the perfectionist and not wanting to disappoint by just baking whatever I felt like I asked her what flavour she wanted:
Me: (in my Aussie accent) ‘Wat flavour wo’d you like hun?’
Gf: (in her very lovely posh British accent) ‘Oooh Ange, I love me a good chocolate cake. Oh blimey! You can’t go past chocolate cake’.
So with all that said I knew exactly which recipe to bake – the Nutella Cupcake recipe.
I didn’t frost it with the triple cream cheese flavour but instead I frosted it with vanilla cream cheese which had whipped cream incorporated into it to give it that light fluffy texture. I also reduced port wine to drizzle on top of the frosting but there was nothing wow about that.
The cupcakes alone with the fluffy vanilla cream cheese frosting was as good as gold.
Vanilla Cream Cheese Frosting
Frosts approx. 18 cupcakes
- 16 ounces/450 grams cream cheese
- 1 teaspoon vanilla bean paste
- 1 cup heavy cream
- 1/2 cup powdered sugar, sifted
- Cream the cream cheese, 1/4 cup sifted powdered sugar, and vanilla on medium speed till creamy.
- In a separate bowl, whip heavy cream and 1/4 cup powdered sugar till stiff.
- Fold the whipped cream into the cream cheese mixture and refrigerate till ready to use.
- I used a star tip to pipe swirls and decorated the cupcakes with ‘Happy Birthday’ white chocolate buttons which I bought at the local supermarket.
The lovely owners of Much More waiting eagerly for a cupcake
The beautiful birthday girl taking the first bite. Happy Birthday Marion!!
Her expression says it all 🙂
Sir, I want some more!’
Thank you for reading this postPhoto 2 courtesy of Sabine with Instagram editing Photo 3 taken by me All other photos courtesy of Nadine Thank you to my lovely friends for the photos