One of my daughters has become addicted to these cupcakes, so I have to bake them very frequently. The truth is that they taste very good and with these amounts I can make about 15 or 16 of them. She is in love with kinder bars, so sometimes before baking them I put a piece of her favorite chocolate, and when she finds it…. she goes crazy. The decoration may vary depending on the occasion, although the base remains the same. I hope you like the recipe and enjoy it as much as she does.
INGREDIENTS FOR THE CUPCAKES
- 40g unsalted butter
- 140g sugar
- 1 egg
- 70 g nutella
- 120ml of milk
- 100g flour
- 30g cocoa powder
- 2 tsp baking powder
- a pinch of salt
INGREDIENTS FOR THE NUTELLA BUTTERCREAM
- 150g unsalted butter
- 150g icing sugar
- 105g nutella
DIRECTIONS FOR THE CUPCAKES
- In a bowl, mix the butter and sugar at medium speed for about 5 minutes.
- Next, add the egg and continue beating for another minute.
- Now it’s time to add the nutella and continue beating for one more minute.
- Finally add the milk and beat for another minute.
- In a separate bowl put all the dry ingredients with the help of a strainer, so that they are sifted well. (flour, cocoa, baking powder and salt).
- The dry ingredients are added to the previous mixture in two parts, that is, add half, integrate and add the other half. Incorporate it with a spatula or with a hand mixer at minimum speed.
- Now put the mixture in the capsules without filling them completely, only ⅔ and take it to the oven preheated to 180ºC for approximately 17-20 minutes.
- Let it rest on the rack at room temperature for 5 minutes.
- After that time they are removed from the mold that we used to bake them, but not from the capsules, and allowed to cool to room temperature.
DIRECTIONS FOR THE NUTELLA BUTTERCREAM
- Beat the butter for 5 minutes at medium speed so that it becomes whiter and increases its volume.
- Now add the icing sugar and beat for 5 more minutes.
- Add the nutella and mix for 2 more minutes.
- The buttercream is ready to put in the pastry bag and decorate the cupcakes.
Double Nutella Cupcakes – Que Bien Sabe by Marina
Course: DessertCuisine: Other world cuisineDifficulty: Medium1
hourOne of my daughters has become addicted to these cupcakes, so I have to bake them very frequently.
Que Bien Sabe by Marina
Blog: https://www.quebiensabe.com/double-nutella-cupcakes/
Instagram: https://www.instagram.com/que.bien.sabe.marina/
Ingredients
- Nutella Cupcakes
40g unsalted butter
140g sugar
1 egg
70 g nutella
120ml of milk
100g flour
30g cocoa powder
2 tsp baking powder
a pinch of salt
- Nutella Buttercream
150g unsalted butter
150g icing sugar
105g nutella
Directions
- Nutella Cupcakes
- In a bowl, mix the butter and sugar at medium speed for about 5 minutes.
- Next, add the egg and continue beating for another minute.
- Now it’s time to add the nutella and continue beating for one more minute.
- Finally add the milk and beat for another minute.
- In a separate bowl put all the dry ingredients with the help of a strainer, so that they are sifted well. (flour, cocoa, baking powder and salt).
- The dry ingredients are added to the previous mixture in two parts, that is, add half, integrate and add the other half. Incorporate it with a spatula or with a hand mixer at minimum speed.
- Now put the mixture in the capsules without filling them completely, only ⅔ and take it to the oven preheated to 180ºC for approximately 17-20 minutes.
- Let it rest on the rack at room temperature for 5 minutes.
- After that time they are removed from the mold that we used to bake them, but not from the capsules, and allowed to cool to room temperature.
- Nutella Buttercream
- Beat the butter for 5 minutes at medium speed so that it becomes whiter and increases its volume.
- Now add the icing sugar and beat for 5 more minutes.
- Add the nutella and mix for 2 more minutes.
- The buttercream is ready to put in the pastry bag and decorate the cupcakes.
