I recently updated my Nutella Cupcakes recipe. The old one is still good, but this new one is even better!
This past Saturday, Eric and I had a few friends over for dinner and Mario Kart. Eric made delicious pulled-pork sandwiches, which we ate with cole slaw and potato salad. My contribution? These home-made Nutella cupcakes. Want to know how you can make these yourself? Read on!
- 2 cups all-purpose flour
- ¼ teaspoon baking soda
- 1 tablespoon baking powder
- 1 cup + 2 tablespoons unsweetened cocoa powder
- ? teaspoon salt
- 1 tablespoon ground coffee
- ¼ cup + 1 teaspoon coconut oil
- 2 ¼ cups white sugar
- 3 eggs
- 1 teaspoon vanilla extract*
- 1 ½ cups milk
- 1 cup raw hazelnuts
- 3 cups powdered sugar
- ¾ unsweetened cocoa powder
- 2 tablespoons coconut oil
- ¼ cup whole milk
- ¼ teaspoon vanilla extract*
Start with the hazelnuts. Pre-heat the oven to 350 degrees and spread out 1 cup of hazelnuts on a baking sheet. Add a little extra if you want to top your cupcakes with sprinkled hazelnut pieces. Roast the nuts for 10 minutes. When they are done, leave the oven at 350 degrees.
While these are cooking, move on to the cupcake batter. To start, line your muffin pan with paper liners. In a medium-sized bowl, mix together the flour, baking soda, baking powder, cocoa powder, salt, and coffee. I used hazelnut-flavored coffee, but it didn’t seem to affect the flavor. Regular coffee should work just as well.
Next, mix the wet ingredients. I used an electric hand mixer for these. Grab a large bowl and cream together the coconut oil and white sugar until it’s light and fluffy. Now add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Add about a third of your flour mixture and mix it in with the wet ingredients, then mix in a ½ cup of milk. Continue to alternate between the flour mixture and the milk until you’ve combined all your ingredients.
Pour the batter into the muffin cups so that they are ¾ full. Bake for 15 to 17 minutes at 350 degrees, or until a toothpick inserted into the center comes out clean.
Once your cupcakes are in the oven, you can start on the frosting! Once the roasted hazelnuts are cool enough to touch, you should be able to easily peel off the skins (don’t worry if you can’t get all the skin off). Pour a cup of hazelnuts into the food processor, and blend until the nuts reach a creamy consistency. You may have to scrape the sides of the food processor a few times.
In a medium bowl, sift together the powdered sugar and cocoa powder. Then, in a large bowl, combine your hazelnut butter with the vanilla and coconut oil. Mix in one cup of the sugar & cocoa mixture, then mix in one tablespoon of the milk. Continue alternating between these two until all of the sugar & cocoa is mixed in. Continue to add milk one tablespoon at a time until the frosting is the consistency you want. I added a little too much milk in mine and the frosting didn’t keep it’s shape, so it’s okay if it seems a little stiff. As long as it is spreadable it should be good. You shouldn’t need more than two or three extra tablespoons of milk.
If you roasted some extra hazelnuts, now is the time to break them up into little pieces. Frost your cupcakes and sprinkle the hazelnut pieces on top, and voila! You have some delicious Nutella cupcakes that your friends will love!