Nutella Cupcakes with Frangelico Buttercream

Nutella.

I think you have probably noticed by now that I love Nutella.

I'm pretty much a fan of anything with a hazelnut flavor.  My coffee creamer is always hazelnut.  My candy of choice is Ferrero Rocher.  My house is even scented with toasted hazelnut candles and reed diffusers.  Yeah, I'm a bit obsessed.

So, I got super excited when I found a recipe using my beloved Nutella in cake form.  As much as I'm a fan of chocolate hazelnut flavored frosting, I decided to go ahead and try some Frangelico.  The flavor is more mellow and the contrast of the white frosting and chocolate brown cake looks visually appealing.  I also went all out with a Nutella center and toasted hazelnuts as a garnish because... well, I'm still obsessed with hazelnut.

If you're on board with the Nutella craze like me, you'll fall head over heels for this cupcake.

Trust me.  It's my kind of true love.







Nutella Cupcakes with Frangelico Buttercream:
(adapted from Good Life Eats)

1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 cup white sugar
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
2 eggs
3/4 cup milk
1/2 cup Nutella
1/3 cup butter

Frangelico Buttercream:
1 stick butter
2 cups confectioner's sugar
1/4 tsp salt
2 tbsp Amaretto liquer

1 cup hazelnuts
1 cup Nutella



Preheat oven 350F.

Sift together flour, cocoa powder, baking soda, baking powder and salt in a large bowl.

In another bowl, mix the wet ingredients together with a mixer on medium until homogenous. Add flour mixture to wet ingredients in small increments, about 1/3 of the mixture each time, mixing in between until smooth,

Use an ice cream scoop to divide the batter into the cups of a cupcake pan with liners.

Bake for 25 minutes or until an inserted toothpick comes out clean.  Cool completely. 

While the cupcakes are baking, place hazelnuts in a dry sauté pan over medium heat.  Remove from heat when the hazelnuts become aromatic.  Chop into small pieces.

For the buttercream, combine butter, salt and Amaretto in a stand mixer on medium.  Slowly incorporate the sugar into the mixture.

Cut a divot out of the top of each cupcake and place a dollop of Nutella into each cupcake.

Ice the top of the cupcakes with buttercream.