Thursday, March 3, 2016

Chocolate Cupcakes with Nutella Frosting



                                             3/4 cup boiling water
                                                              3/4 cup cocoa powder
                                                              1 1/2 sticks butter
                                                              2 cups sugar
                                                              1 teaspoon salt
                                                              1 teaspoon vanilla
                                                              3 eggs
                                                              2 1/2 cups cake flour
                                                              1 teaspoon baking soda
                                                              1 teaspoon baking powder
                                                              1 cup buttermilk

Preheat the oven to 350 degrees F.  Makes 36 cupcakes.

Whisk together boiling water and cocoa. Cover and set aside. With a mixer, cream together the butter, sugar, salt and vanilla extract. Add the eggs, 1 at a time, and continue creaming until light and fluffy. Sift together the flour, baking soda and baking powder and add this mixture, alternately with the buttermilk. Add cocoa and water mixture and mix until thoroughly combined. Scoop into cupcake pans and bake for 20 to 25 minutes.

Let cool completely before decorating.
                                                                      3 sticks butter room temp
                                                                      13 oz jar nutella
                                                                      2 teaspoon vanilla
                                                                      4 cups sifted powdered sugar
                                                                      3 tablespoons heavy cream 

Mix butter and nutella 2 minutes on medium, should be light and fluffy.  Add sugar 1/3 at a time mixing on low.  Add vanilla and heavy cream and beat on high for 2 minutes.. Can be stored in fridge for 2 weeks, but needs to be room temp before frosting.  If too stiff add more heavy cream, too soft, add more sugar.

Pipe using a french pastry tip.  Decorate with Piourette cookies. 

**Cupcake recipe is from Food Network, frosting recipe, I put together from various sites.