Nutella Cupcakes

My hungry puppies went NUTS for these cupcakes.  Begged me to make them, then subsequently devoured them. I measured all of my ingredients, so the measurements are there along with approximate conventional measures.  The cake became a little bit dry, but...the frosting, oh my, the frosting.  Maybe next time I will hollow the cupcakes out, then fill them with frosting, then top them with frosting.  Or do you think that would be too much.  Hey!  We're talking Nutella here!  In frosting!  Never too much.


Nutella Cupcakes


Cupcakes:
130g butter (about 9 Tablespoons), room temperature
110g (about 5 tablespoons) honey
2 Tablespoon milk
4 Tablespoons Nutella
2 large egg
200g (1 3/4 cup) all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt


Nutella Frosting:
8 Tablespoons (1 stick) butter, room temperature
4 Tablespoons Nutella
3 cups powdered sugar
2 Tablespoon milk


Preheat the oven to 350F.  Line 12 muffin cups with paper cupcake liners and set aside.  With an electric mixer, beat butter and honey until fluffy, then beat in the milk and Nutella.  Add the egg and beat well.  In a separate bowl, combine the flour, baking soda, and salt.  Add the flour mixture to the creamed mixture and stir gently until all of the flour is worked in.  Spoon the batter into the prepared muffin cups and bake for 20 minutes, or until a toothpick inserted into the center of one of the cupcakes comes out clean.  Remove the cupcakes from the pan and cool completely.


For the frosting, beat the butter and Nutella until smooth and well combined.  Gradually beat in the powdered sugar, then beat in the milk until the frosting reaches the desired consistency.  Spread the frosting on the cupcakes.  Makes 12 cupcakes.


Enjoy!  -Cardamommy