Saturday, August 17, 2013

Chocolate Cupcakes with Nutella Buttercream

My daughter has been asking me to make a chocolate cake for a couple of weeks now.  I had a little extra time one day this week, so I decided to make some chocolate cupcakes to make her happy (hmm . . . I can TRY anyway)!

I came across this recipe for Simple 'N' Delicious Chocolate Cake which was the perfect amount to make 12 cupcakes (plus I also got 4 minis, that I used for my taste test, of course).  I loved that the recipe called for coffee in the batter.  I had some leftover brewed coffee from breakfast, so I just heated it up in the microwave and added 1 tsp. of instant espresso powder to make it stronger.  I didn't wait for it to cool off, I just added the coffee to the batter while it was still warm. It's supposed to help the cocoa powder "bloom".

I wanted a nice, fluffy frosting to top them with, and recalled that I had pinned some frosting recipes recently on Pinterest.  I searched my Pinterest pins, and found it Nutella Buttercream Frosting.  I did modify the recipe slightly to fit my needs.
Nutella Buttercream
(adapted from

1 stick of butter
3/4 cup of Nutella®
1 sprinkle of popcorn salt (I learned this one in a Wilton® cake decorating class!)
1 teaspoon of vanilla
12 ounces of powdered sugar (sifted)
4-6 tablespoons of heavy cream (or enough to reach the desired consistency)

  1. In a large mixing bowl or in your Kitchen Aid mixer fitted with the paddle attachment, cream butter and Nutella® until light and fluffy (about 3-5 minutes).
  2. Add vanilla, salt and 2 tablespoons of cream and mix well.
  3. Slowly add powdered sugar, alternating with cream and beat until fluffy.  Add additional cream (if necessary) to reach the desired consistency.

I topped these off with a chocolate covered espresso bean!

They were delicious!

Buon Appetito!