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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
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.
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!
This was my husband’s favorite!