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…).

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’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

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.

insanely easy nutella cookies

Would you believe me if I told you that you could make the fudgiest, butteriest, most delicious chocolate cookies on the planet without beating butter or chopping chocolate in less than 20 minutes?  Probably not. But hopefully by the end of this post, you will.

This morning, I had a cookie catastrophe.  Last night, I got home around 10 from a track meet.  I walked though the door and flopped into bed (I was still in my racing singlet).  I woke up around 11 this morning, and realized that I was meeting my friends Bella and Mimi for lunch at 12!  I threw on my leggings, and quickly slopped on some mascara.  Then I realized that there were no cookies. :0

I met Bella and Mimi at ballet school in seventh grade.  I have tons of great memories with them — gossiping in the locker room, running to Starbucks before barre, and making fun of our ancient Russian instructor behind his back.  We used to play a game to see who could pay attention to him the longest (I always lost).  The three of us haven’t been together in ages — the last time I saw Mimi I was an 8th grader!  This was a really important occasion, and really important occasions call for really good cookies. 

Sadly, I didn’t have time to whip together my famous compost cookies and I couldn’t even pick up a box of Oreos for my Oreo stuffed chocolate chip cookies!

Thank god for Nutella.

Thanks to that magical, chocolaty spread, these cookies came together in a matter of seconds — no butter left? Used all those chocolate chips? No problem! I didn’t even need to touch my Kitchen Aid.  By the time I finished doing my hair, they were already cooled and ready to eat!

When I came home from lunch, my mom had eaten one of the extra cookies that I left on the counter.  She said that they were out-of-this-world delicious, and one of the best cookies I’ve ever made. 

Everyone should know this recipe — because you never know when the next cookie catastrophe will strike!

With love,

1 cup Nutella
2 tablespoons sugar
1 egg
1/2 cup flour + 1 tablespoon
coarse sea salt for sprinkling

Preheat oven to 350 degrees F.
Combine all
ingredients except for the sea salt in a large bowl until well
combined. Place dough in freezer for 10 minutes.
After 10 minutes
roll dough into 1-inch balls, place on a parchment lined baking sheet and bake for 8-10 minutes. Remove from
oven and let cool for a few minutes until cookies are set, then very
carefully transfer to a wire rack. Generously sprinkle with sea salt.
Adapted from Ambitious Kitchen

© 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.

nutella pretzel brownies

I can’t think of a better snack than butter pretzels dipped in Nutella. The pure awesomeness of this snack is captured perfectly in these brownies.

There is no question that this recipe is going to become a new staple in my “bake sale repertoire.” I mean, it involves a butter pretzel crust and almost an entire jar of Nutella! The real question should be: why weren’t these in my repertoire before?!

Recently, I joined the Freestyle Rap Club at my school, and they are having a bake sale this coming Tuesday to raise money to buy some pretty great sweatshirts.  I am not a very good rapper…  in all honesty, I really should not even refer to myself as a “rapper.”  But some of the members of the club are very good, and I love to listen to the other raps and attempt to rap myself.  I mean how many kids can say they go to a school with a Freestyle Rap Club? Not many, so I take advantage of the opportunity. YOLO as they say…

What clubs were/are you in at your high school?

With love,

1 1/2 cups pretzels
1/3 cup brown sugar
3 tablespoons unsalted butter, melted
1/2 cup (1 stick) unsalted butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1/3 cup unsweetened cocoa powder
1/2 cup flour
1/3 cup nutella hazelnut spread
1/4 teaspoon salt
1/4 teaspoon baking powder
More Nutella spread for frosting the brownies
Extra pretzels for garnishing

To make the crust: Preheat oven to 350 degrees. Lightly coat an 8 x 8 inch baking dish with cooking spray; set aside.
Place the pretzels in the bowl of a food processor and pulse until
broken up into tiny pieces. Add the sugar and pulse until combined, then
pour in the butter. Continue pulsing until combined.
Press the pretzel mixture firmly into the prepared pan. Bake for 12
to 15 minutes, until the edges are golden and the crust feels firm.
While the crust is baking, make the brownies: In a medium saucepan,
melt the butter. Once melted, remove from heat and whisk in the sugar
until combined.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla.
Whisk in the dry ingredients until combined and pour the batter into the prepared pan.
Bake for 35-40 minutes, or until a toothpick inserted in the middle
comes out with a few crumbs clinging to it. Allow brownies to cool for
at least 45 minutes before frosting with Nutella spread and garnishing
with pretzels.

 From Bakingdom

perfect nutella swirl cookies

My friend Veda and I always have “midnight baking sessions.” Something amazing happens when you mix sleep-deprivation, buttercream, a Kitchen-Aid mixer, and an ungodly amount of Mike and Ikes. Sounds crazy, but there is something to it — this is how the best cake I ever ate was created.

We always start our “midnight baking session” with a TON of recipes. This time, we discussed everything from chocolate covered brownie ice cream sandwiches to krispie kreme copycats. We knew we wanted to make cookies — and were debating between two great recipes.
Should we make the oatmeal cream sandwich cookies?
Or the (perfected) Nutella chocolate chip?
The Nutella cookies sounded tastier. But aren’t two cookies always better than one? Especially when they are sandwiched together with coconut flavored mascarpone cheese? AGHHH TOO MANY DECISIONS!

Now this is the idea that could only be born during a midnight baking session. Sandwich the coconut mascarpone between two ooey gooey Nutella cookies. Crazy right? But it worked. And it was delicious. I’m sure the Nutella cookies would have been delicious on their own, and the oatmeal cookies would have been amazing. But this is so weird, and so crazily delicious that I’m secretly happy that Veda left her box at my house because we have almost finished the entire batch already 😉

With love,

Perfected Nutella Cookies

From Indigo Scones

  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup nutella (chocolate-hazelnut spread), divided
  • 1 cup semi-sweet chocolate chips
Preheat oven to 375 degrees F.  Line a couple baking sheets with parchment paper.

In a large bowl, whisk together the
flour, baking soda, and salt.  In the bowl of an electric mixer, cream
the butter, granulated sugar, and brown sugar until fluffy, about 2
minutes.  Add the eggs and vanilla and mix until combined.  With the
mixer on low speed, gradually add the flour mixture until just combined,
with a few dry streaks remaining throughout.  Add 1/4 cup of the
nutella and mix until just combined.  Fold in the chocolate chips.  Add
the remaining 1/4 cup of nutella,
mixing just so it is streaked throughout the dough, taking care not to over-mix.

Roll a scant 1/4 cup of dough into a ball then tear in half.  Roll each
half into a smooth ball and place on the prepared baking sheet, about 2
inches apart.

Bake for 9-11 minutes, until the cookies are very lightly browned, have
slightly crackled tops, and are still very soft and puffy (they may seem
underdone, but they will continue to bake a bit on the hot cookie
sheets when removed from the oven), do not overbake.  Allow to cool on
the sheets for 5-10 minutes, then move to a cooling rack to cool

 Coconut Mascarpone Filling

  • 16 oz mascarpone cheese
  • 1/3 cup sugar
  • 1 teaspoon vanilla
  • 1 teaspoon coconut extract
  • 3 tablespoons shredded coconut

Mix it all up and spread on cookies

nutella swirl banana snack cake

The recipe that I’m sharing with you today is on the verge of magical. It’s delicious, chocolatey, hazelnut-y… oh, and did I mention its healthy? Yes this Nutella swirl banana snack cake tastes decadent… and is actually pretty good for you.

Shall we start with the decadent part? The chocolate banana combination is everywhere — take Starbucks’ ever-popular banana chocolate chip coffee cake. What could be better than bananas and chocolate? bananas and nutella. The nutty spread couples perfectly with the sweet banana flavor, and along with a pinch of instant coffee, it takes this plane-jane banana cake to a whole new crazy level.

Now for the healthy part. What’s to argue with fruit, a little bit of butter sugar for good measure (cause this is a cake after all),  whole wheat flour, and healthy Nutella (I used the reduced sugar version from Justin’s Nut Butter).
This cake is the prefect snack and the perfect excuse to eat cake for breakfast!
With love,

makes 9-12 squares
1 large egg
1/3 cup loosely packed brown sugar
2 teaspoons vanilla extract
1 teaspoon instant coffee
3 ripe bananas, mashed (about 1 1/2 cups)
1/2 cup wheat flour
1/2 cup AP flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
3 tablespoons unsalted butter, melted and cooled
Nutella (or other hazelnut spread)

Preheat oven to 350 degrees F. Spray an 8×8 baking pan with non-stick spray
In a large bowl, whisk egg and brown sugar until smooth. Add in vanilla extract, instant coffee and mashed bananas, mixing until combined. Add in flour, baking powder, cinnamon and salt, mixing until the batter comes together. Add in melted butter and mix until evenly distributed. Pour into baking pan. Add heaping tablespoons of Nutella (about 4), and gently swirl into the batter. Bake for 20 minutes, or until edges are golden.
Inspired by How Sweet It Is