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…).
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?
Erica’s Best Chocolate Cupcakes Ever
Adapted from My Baking Addiction
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
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
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:
24 Ferrero Rocher candies
melted chocolate for drizzling
- Bake chocolate cupcakes and allow them to cool completely.
- Hollow out each cupcake I used a cupcake corer, but an apple corer would work just as well.
- Fill a piping bag with a 13 oz. jar of Nutella and pipe the Nutella into the center of each cupcake.
- Prepare the Nutella Buttercream, reserving 1/4 of the vanilla buttercream before adding the Nutella.
- Prepare a piping bag with a round tip, and fill with Nutella buttercream.
- Prepare a piping bag with a star tip, and fill with vanilla buttercream.
- Pipe a swirl of Nutella buttercream on each cupcake, and drizzle with melted chocolate.
- Top with a swirl of vanilla buttercream and a Ferrero Rocher.
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