nutella cupcakes

February 5th is World Nutella Day. Hold on… today is February 5th, and I just serendipitously have a Nutella recipe to share with you all. 

I missed International Bacon Day,  Biscuit Day, and even National Julienne Fries Day (August 12 in case you were wondering…).

I
keep track of time by tests, track practices, hours wasted on
Pinterest, and the occasional high school party — not by the food
blogging calender of seasonal recipes and National Fondant Day.  I baked
with pumpkin in July.  I made pina colada popsicles last week.  #YOLO 

But today, the odds were in my favor. And my crazy little baking whim just happened to coincide with an international holiday.

This is not just any old Nutella Recipe, this is the ultimate glorification of the chocolaty spread. This recipe uses two entire jars of Nutella.  Tempted?  Keep reading.

I started with my favorite, mind-bogglingly easy chocolate cupcake recipe,  filled it with generous spoonfuls of Nutella, topped it with a big swirl of Nutella buttercream (this stuff is dangerous I almost piped about half of it straight into my mouth), and a Ferrero Rocher. 

So on this glorious morning of Feburary 5th, let’s pay homage to Nutella by baking a batch of these sinfully awesome cupcakes.  If you’re in a pinch, a fresh jar and a big metal spoon would do.

What’s your favorite way to eat Nutella?

With love,
Erica

Erica’s Best Chocolate Cupcakes Ever
Adapted from My Baking Addiction

Ingredients 
1 (18.25 ounce) package chocolate cake mix
1 (3.4 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1 tablespoon coffee granules dissolved in 1/2 cup warm water

Preheat oven to 350 degrees F.   Line 24 muffin wells with paper liners.
Beat together the cake and pudding
mixes, sour cream, oil, eggs, vanilla and instant coffee mixture until well combined.
Distribute the batter between 24 muffin wells. (I like to use an ice cream scoop)
Bake for 18-22 minutes or until the tops of the
cakes spring back when lightly touched. Allow cupcakes to cool inside
muffin tins for about 10 minutes.
Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.

Nutella Buttercream Frosting

Ingredients
1 stick unsalted butter, softened
1/2 cup vegetable shortening
1 13-ounce jar of Nutella
pinch of fine grain sea salt
1 tablespoon vanilla extract
1.5 pounds confectioners’ sugar

6-8 tablespoons milk


In a
large mixing bowl, cream butter and shortening until well combined, thick
and fluffy, about 5 minutes. Slowly add in confectioner’s sugar, and
continue mixing until well blended.

Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend
on low speed until moistened. Add an additional 3-5 tablespoons of
heavy cream or milk until you reach the desired consistency. Beat at
high speed until frosting is smooth and fluffy, about 3 minutes. Set aside 1/4 of the mixture to use as the vanilla buttercream.  Add the Nutella to the remaining mixture and beat for another 3 minutes.

How to Assemble:

Additional Ingredients:
24 Ferrero Rocher candies
melted chocolate for drizzling

  1. Bake chocolate cupcakes and allow them to cool completely.
  2. Hollow out each cupcake I used a cupcake corer, but an apple corer would work just as well.
  3. Fill a piping bag with a 13 oz. jar of Nutella and pipe the Nutella into the center of each cupcake. 
  4. Prepare the Nutella Buttercream, reserving 1/4 of the vanilla buttercream before adding the Nutella. 
  5. Prepare a piping bag with a round tip, and fill with Nutella buttercream. 
  6. Prepare a piping bag with a star tip, and fill with vanilla buttercream. 
  7. Pipe a swirl of Nutella buttercream on each cupcake, and drizzle with melted chocolate.
  8. Top with a swirl of vanilla buttercream and a Ferrero Rocher.

© Cannella Vita. All images & content are copyright protected. Please do not use my images without my permission/linking back to Cannella Vita. If you want to republish this recipe, please link back to this post.

banana split cupcakes

Aren’t these cute!?

At my track meet on Friday, I couldn’t stop showing everyone the grainy pictures of these banana split cupcakes on my iPhone. 

“Hey, look what I made!”
“You can’t see it in the picture, but they’re filled with banana pudding — pretty fancy, huh?”
“Those are real maraschino cherries… in case you were wondering.”

… sorry to my track team for being so annoying.  But hey, they should put up with my baking bragging, because I provided two trays of my butterscotch blondies at the meet.  Sorry, not sorry. 😉

Anyways, since I’ve already told my track team about them, let me tell you why these cupcakes are awesome.

1) Banana splits are arguably more American than apple pie.  They’re also retro, funky, and remind me of fun, colorful diners and jukeboxes.

2) Sometimes, it’s too cold for ice cream (ahem, it was around 20 degrees yesterday).  These cupcakes are a warmer twist on a classic cold favorite.

3) The recipe is multi-step, hands-on, and slightly fussy.

Reason #3 may surprise some of you, but personally, I love fussy recipes.  The ones that have multiple steps and multiple flavors.

While making these cupcakes, I loved getting lost in the process of coring each cupcake, carefully filling each one with banana pudding and decadently frosting each one with layers of rich buttercream.  I relished meticulously coating each one with a seamless layer of nonpareils and carefully placing a glossy maraschino cherry atop yet another swirl of buttercream.  I get such a rush from putting my heart and soul into a recipe.  I even made a midnight run to the grocery store to buy more nonpareils and maraschino cherries. (Shout out to mom for taking me there at 11:30 on a school night! You rock!).

These would be perfect for a summer potluck or for a cloudy Tuesday in January when I’m missing the carefree flavors of summer.

Do you like fussy recipes?
With love,
Erica

Banana Cupcakes
Adapted from The Food Network 

Ingredients

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1 stick butter, softened
1/2 cup granulated sugar
1/4 cup sour cream
1 1/2 teaspoons vanilla extract
2 large eggs
2 large ripe bananas, peeled and mashed

Preheat the oven to 350 F.  Line a 12-cup muffin tin with paper cupcake liners.
In a medium bowl, combine the flour, baking powder, baking soda and salt. Set aside.
In a large bowl, beat the butter and granulated sugar.  Add the sour cream and vanilla. Slowly beat in the eggs, one at a time. Incorporate the dry mixture and wet mixture together until thoroughly combined. Add the bananas and mix until just combined.
Using an ice cream scoop, fill each cupcake liner three-quarters of the way full. Bake in the oven until the tops turn golden brown and a toothpick inserted in the middle of the cupcake comes out clean, 18 to 20 minutes. Remove the cupcakes from the oven and allow to cool completely on a wire rack.

Chocolate Glaze
Adapted from Bakers Royale

Ingredients
2/3 cups dark chocolate
2 tablespoons heavy cream

4 tablespoons powdered sugar, sifted
5-8 tablespoons water, warm
Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water one tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

Vanilla Buttercream

Ingredients
3 cups confectioners’ sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons milk
In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and milk and continue to beat on medium speed for 1 minute more, adding more milk if needed for spreading consistency.

To Assemble Cupcakes:

Additional Ingredients
One package Instant Banana Pudding
Nonpareils
maraschino cherries

Prepare pudding according to the directions on the package.  Core each cupcake with either an apple corer or the large end of a cupcake tip.  Fill each cupcake with banana pudding.
Fill a pastry bag fitted with a large round tip with vanilla buttercream and start piping from the outside working in to the center to create one even layer. Freeze cupcakes for 20 minutes (so the frosting won’t melt when dipped in the warm glaze.  Dip each cupcake in warm chocolate glaze. Rim generously with nonpareils.  Return cupcakes to freezer for five minutes so that the glaze can  set. Remove from freezer and finish piping frosting on top and garnish with a Maraschino cherry.

 
© Cannella Vita. All images & content are copyright protected. Please do not use my images without my permission/linking back to Cannella Vita. If you want to republish this recipe, please link back to this post.