Alas dear Friends, life has had its way with me. And as much as I’ve wanted to, I haven’t had much time for many “foodventures”–let alone write about them. But I’ve missed “this space” and like all great relationships, we’ve got to make the time 🙂
So allow me to share my last cupcake adventure that happened just a few week’s ago when the bf’s family made a spontaneous and fun-filled visit. It also happened to be right around his mom’s birthday—so sweet treats were a must! (Happy Bday, Mrs. M!)
I knew I wanted to use a Nutella Cream Cheese frosting that I had played around with earlier this year but couldn’t decide what the cake base should be. With “decadence” in mind, I came across “My Baking Addiction’s” version of the Chocolate Chip Cupcake—BINGO!
Fairly simple to make, I pulled together the cuppies, put a quick swirl of frosting on top, and sprinkled them with crushed hazelnuts.
How did they turn out? SUPER RICH! Borderline, too rich (if that’s possible!). The cuppies were quite yummy—moist and full of chocolate flavor. The frosting was rich with accents of hazelnut. Great on their own but it may have been a tad too much combined. My suggestion if you do make these cuppies—pair them with a tall glass of cold milk. 🙂
And although the photos I snapped, weren’t my fav (BOO on lighting and exposure issues!), I was quite happy to have made them. You never know unless you try, right? After all, experimenting is half the fun!
Until next Friends!
Chocolate Chip Cupcakes with Nutella Cream Cheese Frosting
Makes approximately 14 Cupcakes
Chocolate Chip Cupcakes (From My Baking Addiction)
¾ Cup Unsweetened Cocoa Powder
¾ Cup All-Purpose Flour
½ Teaspoon Baking Powder
¼ Teaspoon Salt
¾ Cup Unsalted Butter, room temperature
1 Cup Sugar
3 Large Eggs
1 Teaspoon Vanilla Extract
½ Cup Sour Cream
¾ Cup Semi Sweet Chocolate Chips
Nutella Cream Cheese Frosting
3 to 4 Cups Confectioners Sugar, sifted
½ Cup Unsalted Butter, room temperature
¾ Cups Cream Cheese, room temperature
1-2 Tablespoons Sour Cream (can substitute with milk)
½ Cup Crushed Hazelnuts to top
Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour. Gently fold in chocolate chips.
Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes. Cool in pan 5 minutes; transfer to a wire rack to cool completely.
While cupcakes are cooling, prepare frosting. In a large mixer bowl, whip the butter and cream cheese for several minutes until very light and fluffy. Add Nutella and whip until combined. Slowly add the confectioners sugar until the frosting becomes thicker and stiff. Add sour cream and whip until desired piping consistency.
Fill piping bag with the frosting and pipe large swirls on top of cupcakes. Sprinkle crushed hazelnuts on top. Enjoy!