I don't know about you, but chocolate on chocolate cupcakes just grabs my attention. Move over vanilla, I need my chocolate dose!
|Btw are these images too big? Should I reduce them to the normal size I normally do?|
But this frosting pipes out beautifully. Probably one of the best chocolate frostings I've ever made! I made rose swirls with my favourite icing nozzle, Wilton 1M.
Chocolate cupcakes with Nutella cloud frosting
Adapted from Sweetapolita
For the cupcakes:
3/4 (95 g) cup all purpose flour *
3/4 (150 g) cup white sugar
1/4 (30 g) cup dark cocoa powder *
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon cornstarch
1/2 teaspoon salt
1/3 cup buttermilk *
1/4 cup brewed coffee or espresso, hot
3 tablespoons vegetable oil
1 egg, lightly beaten
1-1/2 teaspoon pure vanilla extract
* I used self-raising flour instead of all purpose with the baking soda and baking powder.
* For the cocoa, I only had Van Houten, so I just did about 1/2 cup instead.
* Buttermilk can be substituted by putting a tablespoon of vinegar or lemon into one cup of milk. Let it sit for 5 minutes, until it curdles.
* I also didn't need to use the mixer. I just used a large bowl to mix all the ingredients.
For the Nutella Cloud frosting:
1 cup (227 g) unsalted butter, softened but cool
1 and 1/2 cup (190 g) icing sugar (confectioners'), sifted
2 teaspoons pure vanilla extract
3/4 cup (125 g) premium bittersweet chocolate. Chopped, melted and slightly cooled.
1/3 cup (100 g) Nutella *
1 tablespoon milk
Pinch of salt
* I would use probably only about a tablespoon or 2 of Nutella next time
For the cupcakes
1. Preheat oven to 350 F (180 degrees Celsius) and line a muffin/cupcake pan with cupcake liners.
2. In the bowl of electric mixer fitted with the paddle attachment, sift flour, sugar, cocoa powder, baking soda, baking powder, cornstarch and salt.
3. In a medium bowl or measuring cup, combine the buttermilk, coffee, oil, egg and vanilla.
4. Add liquid mixture to dry ingredients and mix for 2 minutes on medium speed. Divide batter evenly among the liners. The batter will be quite liquid-y.
5. Bake for 15-17 minutes, or until toothpick or skewer comes out with a few crumbs. Try not to over-bake. Remove cupcakes from the pan and place on a wire rack until completely cool.
For the frosting
1. In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed for about 1 minute.
2. Add vanilla, and beat on low speed until well combined. Add the melted and slightly cooled chocolate and beat on medium speed until smooth for about 2 minutes.
3. Add the Nutella, milk and a pinch of salt, and beat on med-high speed for another minute.
4. Frost onto cupcakes with a spatula or fitted nozzle