Tuesday, April 15, 2014

Chocolate Nutella Frosting

I came up with this Chocolate Nutella Frosting because I was looking for the perfect accompaniment to the Chocolate Hazelnut Mocha Cupcakes I had made. The flavors work exceptionally well together, so this one is definitely a keeper! Luscious, velvety, decadent are just a few of the adjectives I would use to describe this frosting. You have to try it to believe it! :)
Chocolate Nutella Frosting
1 stick (1/2 cup) unsalted butter, at room temperature
1 pkg (8oz) cream cheese, at room temperature
3 1/2 to 4 cups powdered sugar
1/3 cup Nutella (or other hazelnut spread)
3 tbsps cocoa powder (I used Hershey's Special Dark)
1 tsp pure vanilla extract

In the bowl of your stand mixer, beat butter and cream cheese at medium/high speed until light and fluffly, about 3-4 minutes. Gradually add powdered sugar, covering your mixer with the shield attachment or a kitchen towel to avoid a cloud of powdered sugar all over your kitchen. :) Beat until well incorporated. Add Nutella and mix in. Add cocoa powder and vanilla extract and beat again for another minute or so. Frost your cake/cupcakes or grab a spoon and eat right of the bowl (don't worry, I am not going to tell anyone). :)

Note: The photos in this post show cupcakes frosted with the Chocolate Nutella Frosting and drizzled with Chocolate Ganache:

Chocolate Ganache:
3oz dark chocolate, chopped
1/2 cup heavy whipping cream

Bring the whipping cream to a boil in a little saucepan. Watch it carefully, because it may boil over. Put the chocolate in a heat-proof bowl. Pour the hot whipping cream over the chopped chocolate. Stir a little until the chocolate melts. Drizzle over cupcakes while before it sets.

If you want to make the Chocolate Hazelnut Mocha Cupcakes as well, here is the recipe for them:

1 3/4 cups all-purpose flour
1 3/4 cups sugar
3/4 cup cocoa powder
2 tsps baking soda
1 tsp baking powder
1/2 tsp kosher salt
1 cup buttermilk, shaken (or 1 cup milk and 1tbsp white vinegar added and left 5 min)
1/2 cup vegetable oil
2 eggs, room temperature
1 tsp vanilla extract
1 cup hot hazelnut flavor coffee

Preheat the oven to 350 degrees F. Line muffin tins with cupcake paper liners.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.

In another bowl or large measuring cup, combine the buttermilk, oil, eggs, and vanilla. Gently whisk.

With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine – scrape up from the bottom to make sure all the flour is incorporated. The final batter will be very, very thin- do not be alarmed: that's how it is supposed to be. This thin batter is going to produce some super moist and delicious cupcakes- trust me on this one!

Pour the batter into the prepared muffin tins, filling them no more than 2/3 of the way and bake for 18-20 minutes, or until they test done. Cool in the pans for 2-3 minutes, then take out on wire racks to cool completely before frosting.

Makes about 2 dz cupcakes.


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