If you have never tried Nutella, put it on your grocery list - or better yet, stop at the store immediately and pick some up. It is creeping sneakily up on my favorite "condiment/spreads" list...possibly passing up peanut butter pretty soon! In case you are not aware of the gloriousness that is Nutella - you can read more about it's history or ingredients.
I was craving dessert tonight (shocking) and I knew I wanted to use Nutella - so naturally, cupcakes came to mind. First I started with a classic chocolate cupcake recipe from Martha Stewart (but you can use any chocolate cupcake recipe...or you could cheat and make it from a boxed cake mix :))
After you bake the cupcakes, hollow out a small circle from the middle of the cupcake with a knife (or apple corer if you have one). Fill a piping bag (or ziploc bag with an edge cut for a hole for those of you with no piping bags such as me!) with the nutella.
Pipe the nutella into the hollowed out hole in the cupcake.
Make the Nutella Buttercream recipe (see below) and pipe onto the cupcakes. Top with sprinkles, candy bits, or just leave plain and enjoy!
Nutella Buttercream Frosting - makes enough for 12-14 cupcakes
1 stick unsalted butter, softened
6 ounces of Nutella
pinch of fine grain sea salt
1/2 tablespoon vanilla extract
2 cups confectioners’ sugar, sifted
3-4 tablespoons soy milk (or regular milk or heavy cream)
1. In a large mixing bowl, cream butter and Nutella until well combined. Slowly add in confectioner’s sugar, and continue creaming until well blended.
2. Add salt, vanilla, and 3 tablespoons of milk. Blend on low speed until moistened. Add an additional an tablespoon of milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.
Source: Adapted from My Baking Addiction
*Note: these are extremely delicious & addicting - but also very rich. Next time I might cut back on the cocoa in the chocolate cupcakes and the sugar in the frosting. But they are great as is! :)