by pieceofcake
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pieceofcake's Notes:
Expand1/2 cup self-rising flour Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
2 tablespoons unsalted butter, at room temperature Ask a question about this ingredient
1/2 teaspoon pure vanilla extract Ask a question about this ingredient
1/4 teaspoon almond extract Ask a question about this ingredient
1/4 cup sugar Ask a question about this ingredient
8 ounces Nutella Ask a question about this ingredient
2 large eggs Ask a question about this ingredient
2 tablespoons milk Ask a question about this ingredient
Preheat the oven to 325 degrees. Line a 12-cup muffin tin with paper liners.
Ask a question about this stepWhisk together the flour and salt and set aside.
Ask a question about this stepWith an electric mixer in a medium bowl, beat the butter until creamy. Add the vanilla and almond extracts and beat until well-blended. Add the sugar and beat until fluffy and pale in color. Beat in the Nutella until well-incorporated, stopping to scrape the sides and bottom of the bowl while beating. Add the eggs and beat until smooth. On low speed, beat in half the flour mixture just until it beings to disappear into the batter. Beat in the milk. Fold in the remainder of the flour mixture by hand until the batter is smooth.
Ask a question about this stepPour the batter into the muffin cups, filling them no more than 1/2 full. Bake for 25 minutes or until a toothpick comes out with moist crumbs--if in doubt, pull them from the oven a bit early--do not over bake. Cool completely in the pan on a wire rack.
Ask a question about this step3 ounces high-quality bittersweet chocolate chips Ask a question about this ingredient
1 1/2 tablespoon unsalted butter Ask a question about this ingredient
2 teaspoons light corn syrup Ask a question about this ingredient
1/8 teaspoon pure vanilla extract Ask a question about this ingredient
1/2 cup chopped toasted hazelnuts, for garnish Ask a question about this ingredient
Place the chocolate chips, butter and corn syrup in a microwave-safe bowl. Microwave on high for 30 second intervals, stopping to stir after each interval, until the mixture is shiny and smooth. Stir in the vanilla.
Ask a question about this stepWhen the cupcakes are completely cool, using a spoon, top each one with about two teaspoons of the ganache, and with the back of the spoon coax it as close to the edges as possible without letting it drip down the sides (or go on and let it drip...drippy chocolate is rarely a bad thing). Sprinkle on a bit of the chopped hazelnuts. Let the ganache set before storing in an airtight container at room temperature overnight--these cupcakes truly taste better the next day. But if you want to defy me and serve the cupcakes immediately, refrigerate them for about five minutes and the ganache will quickly set.
Ask a question about this stepTurned a great cupcake into unbelievable by also injecting Nutella into core of cupcake upon removing from oven. Got milk?
Oh. My. Goodness. These are divine! I was a little worried that the amount of butter was wrong but it's right. More than right. My kids are gonna make a lot of friends with these. Thanks!
Heavenly! Best cupcakes I've ever baked. Thanks for sharing your recipe.
My partner loves Nutella. So I surprised him with these last Valentine's Day. (I added a photo of my results above.) They were a hit!
excellent recipe! rich, chocolatey flavor, and a surprisingly moist (almost fudgy) texture. i couldn't convince people that i hadn't bought them from some fancy bakery. the ganache is indeed a keeper - can't get over that fabulous satiny gloss...
These were amazing. Made double batch and took most of them into the office as a Valentine's Day treat. The toasted hazelnuts on top are a must. Thought the nutella would come through more - the almond flavor does, which is never a bad thing.
hi..can i make this as a regular size cake? say in a 9in pan. how long will i have to bake it for?
Silly question - is 8 oz. of Nutella the same as adding 1 cup of Nutella?
These are amazing! Thanks for posting the correction on the vanilla - I jumped on the computer mid-baking to see if there was one...and there it was. A huge hit with the family.
Hi All,
It should be 1/2 teaspoon pure vanilla extract. Sorry for the confusion.
Shauna
Correction needed - Step 3 for the cupcakes includes: "Add the vanilla and almond extracts and beat until well-blended." However, the ingredient list does not call out vanilla extract. Should vanilla be used in the cupcakes and if so, how much?
these look pretty yummy. I like the thought of the mixing the nutella into the cupcake batter.
Mmmmm!
oh, Nutella, we love you. It's one of the main food groups in our house. Thanks for recipe!
Deadly. Bring 'em on!! ;o)
Nozlee is the Assistant Editor of Food52.
I've made these cupcakes several times and they're always a hit! I use hazelnut extract instead of the almond extract to keep the flavor more hazelnut-y.