Chocolate Nutella Cupcakes

Monday, May 6, 2013

Chocolate Nutella Cupcakes

These chocolate nutella cupcakes are my contribution to Krystal’s Virtual Baby Shower (hosted by Eva). Krystal will be welcoming her second bundle of joy to the family soon and they refer to the baby as cupcake! And doesn’t that just make a perfect theme for an online shower?!?

I was excited about the theme because it’s been AGES since I’ve made cupcakes. And with our recent move, I was reminded at just how many different cupcake liners I have in my cabinet. So this was the perfect excuse to browse some cupcake recipes. I looked through recipes in cookbooks and online before deciding on these chocolate nutella cupcakes.

And what a great way to re-introduce myself to cupcake baking than with my go-to chocolate cupcake that I know and love with a new amazingly delicious frosting. The frosting’s name is Nutella Cloud Frosting and I can’t think of a better way to describe it. Whether the cloud in the name is referring to the dreaminess of the frosting or the light-airiness is still up for debate, but it’s the perfect name for this frosting.

And if you’re not a fan of Nutella, you can just leave it out and make yourself some chocolate cloud frosting. Either way, I’m sure you’ll enjoy it. I decorated these cupcakes quite simply, using multi-colored liners and some sprinkles on top. They the perfect addition to any shower menu, virtual or not.

So join me in congratulating Krystal and her hubby Eric on their upcoming arrival. To see all of the cupcakes, check out the round up on Eva’s blog. And, you might remember Krystal’s first virtual baby shower, where I made these delicious Cuban Sandwich Eggs Benedict. YUM!

One Year Ago: Caramelized Red Onion Tart and Double Chocolate Chip Cookies
Two Years Ago: Roasted Banana Soft Serve and Fudgey Banana Brownies
Three Years Ago: Lemon Raspberry Layer Cake
Five Years Ago: Perfect Summer Salsa and Dairy Free Cheesecake Pops

Chocolate Nutella Frosting

Yield: 2 cups

Ingredients:

1 cup (227 g) unsalted butter, softened but cool
1-1/2 cups (190 g) powdered sugar
2 tps (10 ml) pure vanilla extract
3/4 cup (125 g) premium bittersweet chocolate, chopped, melted and slightly cooled
1/3 cup (100 g) Nutella
1 Tbsp (15 ml) milk
pinch of salt

Directions:

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.

Add vanilla, and beat on low speed until well combined. Add the melted and slightly cooled chocolate and beat on medium speed until smooth, about 2 minutes.

Add the Nutella, milk and pinch of salt, and beat on med-high speed for another minute.

Recipe from Sweetapolita

Cupcakes, Dessert, Frosting

22 comments »

13 Responses to “Alton Brown’s “The Chewy””

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Bridget — March 5, 2009 at 6:02 pm

Aren’t they the best? They’re so addicting. I’ve actually starting using the same ingredients, but mixing them like a more traditional chocolate chip cookie (i.e., softened butter instead of melted), because I like the dough better with softened butter. The baked cookies were just as good. Best of both worlds!
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Laure — March 5, 2009 at 9:45 pm

These look gorgeous. Don’t you just love AB??? 🙂
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Julie — March 6, 2009 at 4:06 am

The cookies look great. I love AB too..he’s such a dork (in a good way).
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CoCo — March 6, 2009 at 5:50 am

I love the ATK/CI Thick and Chewy Chocolate Chip Cookies. I will have to try these to see what I think. I remember seeing that the recipes looked similar so I am sure I will love them.
Another AB lover here. My husband gives me a hard time about my DVR list with him but loves it when I give him a fun tidbit or cook him something from AB.
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Jen — March 6, 2009 at 1:34 pm

I completely agree CoCo. Hubby does the same thing. I sometimes even watch episodes I’ve seen before! Hubby doesn’t like to admit it, but he loves AB too. Sometimes he’ll be the one saying “AB says to do this…”
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foodess — March 9, 2009 at 3:38 am

They look SO good!! I am a sucker for a chewy chocolate chip cookie. Although, I must side with your hubby – I prefer mine with just a bit of chocolate.
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Naomi — March 9, 2009 at 6:46 am

How much is a stick of butter? I’m not in the US and have never come across this measurement before.
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Jen — March 9, 2009 at 11:08 am

Sorry about that Naomi – 1 stick of butter = 8 Tbsp. Does that help?
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Dani — March 9, 2009 at 11:46 am

this is very similar to the ccc recipe i use, but anything that makes it chewier is good in my books! i will have to keep this one in mind 🙂
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Naomi — March 13, 2009 at 10:05 am

Yes Jen, thank you!
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Allie — June 2, 2010 at 8:43 pm

Yum! I will definitely be trying these. I always chill my cookie dough too usually because I’m too busy with 3 little ones but I also read that article in the NY times awhile ago and I felt like I deserved a nice big pat on the back for always doing the 24hour chill 🙂 Great post and beautiful cookies!
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Susan — June 23, 2015 at 4:41 pm

I love Alton Brown because of his scientific approach to cooking and baking. I’ve been baking “The Chewy” for years. One thing I do differently: Before chilling the dough, I scoop it into balls. This makes the process much easier. Sometimes I freeze the balls for baking later. After I place the balls on parchment, I carefully place a few extra chocolate morsels on top, pointy side up. This extra step produces picture-perfect cookies every time.
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Desiree — July 2, 2016 at 1:56 am

The Chewy is my go to recipe for cookies. I make a few alterations, occasionally, such as substituting 1/4 of the brown sugar with dark brown sugar. I bake small portions in mini muffin tins; one batch makes 48 cookie bites that are super chewy and the perfect size bite. I’ve made them every year for Christmas gifts for a few years now.