Chocolate Hazelnut Cupcakes and Cake Decorating Week 3

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Nutella Cupcakes 1

Since I knew we were going to be decorating cupcakes this week in my cake decorating class I was on a hunt for a delicious cupcake recipe. I found a Chocolate Hazelnut Cupcake recipe in 100 Best Cupcake Recipes and decided to give it a try (especially since it sounded like it was just a Nutella cupcake recipe)!

To make the cupcakes you need:
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups Nutella, divided
1/3 cup unsalted butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1 1/4 cups milk
Chopped hazelnuts (optional)

1. Preheat oven to 350 degrees. Prepare 18 muffin cups with paper or foil liners.
2. Combine first three ingredients in a medium bowl.
3. Beat 1/3 cup Nutella and butter in a large bowl with a stand or electric mixer on medium speed until smooth. Beat in sugar until well blended. Beat in eggs and vanilla. Add flour mixture alternately with milk, beginning and ending with the flour mixture. Spoon batter into muffin cups, filling two-thirds full.
4. Bake 20 to 23 minutes or until cupcakes spring back when touched and toothpick comes out clean. Cool cupcakes in pans on wire racks 10 minutes. Remove from pans; cool completely on wire racks.
5.Frost tops of cupcakes with remaining Nutella. Sprinkle with hazelnuts.

Nutella Cupakes 3

I had extremely high hopes for these cupcakes, but I have to say I was a little underwhelmed (as was my husband). They didn’t have quite as much flavor as I wanted and they had a very dense consistency. I will most likely continue to search for a great Nutella cupcake recipe!

Now that the cupcakes were made, it was time to decorate! We learned a couple of new “moves” in class and created a mum flower (although they just looking kind of crazy) and how to make flowers on the decorating nail. Once we were actually able to decorate the cupcakes, I decided to “inject” mine with additional Nutella. Unfortunately, the cupcakes were so dense, not much of the Nutella would stay inside. I also found that when I started decorating the cupcakes, if I was just putting a smooth layer of the white frosting on, the tops of the cupcakes would fall apart in the frosting. All of the cupcakes that I didn’t use a “swirl” on had crumbs in the frosting- another reason I wasn’t happy with these cupcakes!

Anyway, I decorated all of my cupcakes using several tips and tricks that I’ve learned during my weeks in class. Good times, but I think I liked decorating the cake better! I’m looking forward to our final class next week when we get to decorate another cake. Then, I’ll be starting the second class where I’ll learn how to make more flowers using things other than just frosting- so looking forward to learning more!

Here are a few pictures of my creations!


This was my husband’s favorite!


Decorated 3

Baking love!


Gluten-Free Chocolate Cupcakes with Nutella Cream Cheese Frosting

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Gluten Free Cupcake

Today was the day I was able to try out the gluten-free flour blend I made earlier this week! After discussing with Beryl, I decided to make a chocolate cupcake with Nutella cream cheese frosting.

To make the cake I used a recipe I found on called “One Bowl Gluten-Free Chocolate Cake.” It has a 5 star rating…I figured it must be pretty good! I followed the ingredients and directions exactly- I’m not confident enough with gluten-free baking to do anything adventurous! Since I made this recipe into cupcakes, I set my timer for 15 minutes, then ended up adding 6 more minutes until the toothpick came out clean. This may depend on your oven though, so I suggest checking early then adding minutes to be sure you don’t overcook your cupcakes! This recipe made 12 cupcakes.

To make the frosting, I found a recipe on Tartelette that also includes a recipe for gluten-free Nutella cupcakes. The recipe for the frosting turned out pretty good, however, it didn’t have enough of the Nutella taste for my liking. I even adding double Nutella of what is stated in the recipe and it still didn’t turn out the way I wanted. I’ll have to keep working on this one!

I, of course, had to taste-test the cupcakes to make sure they were delicious and I have to say I couldn’t really tell the difference in the taste of these cupcakes compared to the ones I make with regular flour. The real test will be if Beryl enjoys them!

Baking love!