Taste: I liked this recipe because the nutella flavor was the star. And what’s tastier than nutella? I think if the cake base was chocolate the flavors would compete and the cupcakes would have fallen flat. Also, I greatly reduced the amount of sugar in the frosting as nutella is sweet enough.
Texture: The cake base was soft and light while the frosting was creamy and smooth.
Ease: Not too complicated however this recipe does dirty quite a few dishes but what cupcake recipe doesn’t? Great for special occasions.
Appearance: What dessert is cuter than a cupcake? Especially if you use a pretty decorating tip.
Cons: So much butter and sugar! Not an everyday treat.
Pros: Super delicious and crowd pleasing. The cupcakes will keep in the fridge for a few days (should be brought to room temperature before eating).
Would I make this again? Yes.
Adapted from Koko Cooks who adapted from Dorie Greenspan
- 2 cups cake flour
- 2 teaspoons baking powder
- 1/8 teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ sticks (10 Tbs) butter, softened
- 1 cup sugar
- 3 large eggs
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ¾ c whole milk (I used 2%)
Preheat oven to 350 degrees. Line 18 muffin cups with liners. Sift together the cake flour, baking powder, baking soda, and salt.
In a stand mixer (or with a hand mixer), beat the butter until soft and creamy. Add the sugar and beat for another 3 minutes. Add the eggs one at a time, beating after each addition. Beat in the vanilla.
With the mixer on low, add the dry ingredients alternately with the milk, beginning and ending with the dry mixture. Scrape down the sides of the bowl as necessary. Mix only enough for ingredients to become incorporated.
Spoon batter evenly into prepared muffin cups, filling until about 2/3 full. Bake for about 15-17 minutes, until a toothpick inserted into the cupcakes comes clean. Remove from oven, and let cool for 10 minutes. Remove cupcakes from pan and let cool completely before frosting.
- ¾ c butter, softened
- 1/2 cup Nutella
- 1 tsp vanilla
- 1 Tbs milk
- 1 cup powdered sugar
Beat butter and nutella together in the bowl of a stand mixer fitted with a paddle attachment or with a hand mixer until combined. Add the remaining ingredients and beat on low speed until powdered sugar is incorporated. Increase speed to medium-high and beat until frosting is smooth and stable.