Hello and happy Thursday! I have been trying to get into a weekly routine that includes going to the gym, meditating, baking, writing and cleaning. I focus on deep cleaning the house on Mondays and am going to write a baking post every Monday as well as a reflection on the weekend’s baking.
I have been baking not only for family dinner on Sunday but also have started baking on Wednesday during the week! William works from 9:30am to about 2pm on Wednesdays so I take that time to bake and clean up afterwards. I love spending time in the kitchen (despite it being quite small) because I feel so much joy and love while baking or cooking. Food is an incredible bonding agent and I really enjoy being able to contribute in that way.
Last week, I wanted to do something with Nutella because the family loves Nutella, especially the Nutella Roll-Ups. I figured why not try a cupcake and make the buttercream with Nutella?
The recipe for the Yellow Cake Cupcakes can be found HERE
I subbed the Chocolate Buttercream for Nutella Buttercream, recipe found HERE
I used a medium cookie scoop and it made about 22 cupcakes. The recipe, I believe, says it would make 16-18 but it depends on how big you make them.
The ingredients for the Yellow Cake Cupcakes are as follow:
- 2 large eggs, room temperature & divided
- 2 1/4 cups sifted all purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened to room temperature
- 1 3/4 cup sugar
- 3 teaspoons vanilla
- 1 cup whole milk, room temperature
Allow butter and milk to come to room temperature over time. I leave my butter out over night and start baking in the afternoon around noon. I take the milk out about 1 1/2 to 2 hours before baking.
To make the yellow cake cupcakes:
- Preheat oven to 350 degrees F. Line a cupcake pan with cupcake liners.
- Separate egg yolks & egg whites.
- With a hand mixer or stand mixer with whisk attachment, beat the two egg whites that were previously separated on high until soft peaks form; about 2-3 minutes. I had to use my hand mixer because my stand mixer bowl was too big for only 2 egg whites.
- Make sure there is no liquid left in the egg whites and that they are fluffy. If you have a glass mixing bowl, use that so you can look at it from the bottom.
- Set aside egg whites
- Whisk flour, baking powder and salt together in medium bowl. Set aside.
- Again, using a handheld mixer or stand mixer with paddle attachment, cream butter on high until smooth and creamy – about 1 minute.
- Add the sugar and beat on high for 3-4 minutes until creamed. Scrape down sides with rubber spatula as needed.
- Add the two egg yolks and vanilla. Beat on medium-high until combined. Scrape down sides as needed.
- Turning the mixer on low, add dry ingredients in three additions alternating with the milk. Begin and end with the dry ingredients. Mix until just incorporated. Don’t overmix.
- Fold in egg whites gently. Batter will be smooth yet slightly thick.
- Spoon batter into liners, filling about halfway. Bake for 18-21 minutes or until a toothpick comes out clean. Don’t overbake! I only needed to cook them for the 18 minutes.
- Allow to cool for 5 minutes before transferring them onto a cooling rack.
The recipe for the Nutella ganache can be found HERE
The ingredients for the Nutella ganache filling and drizzle are as follows:
- 3/4 cup Nutella
- 1/2 cup heavy cream
To make the Nutella ganache:
- Measure out Nutella into a medium bowl. Set aside.
- In a small sauce pan, bring heavy cream almost to a boil – let it start to bubble around the edges lightly for about 1 to 2 minutes so it is warm, not fully boiling.
- Pour heavy cream over Nutella and whip until it becomes smooth and thickens about 2 to 4 minutes
The ingredients for the Nutella Buttercream are as follows:
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups powdered sugar
- 2/3 cup Nutella
- 1 teaspoon vanilla
- pinch of salt
- 2 Tablespoons heavy whipping cream
To make the Nutella Buttercream:
- In a stand mixer with a paddle attachment, beat together butter and powdered sugar on low, until well blended.
- Add Nutella and increase the speed to medium. Beat for 2 minutes.
- Add vanilla & salt and whip for an additional 30 second.
- Add whipping cream, beat until lighten in color – about one minute.
- Using a piping bag and tip you prefer, pipe the frosting on.
- Drizzle with Nutella ganache to complete
These cupcakes were just sweet enough but in my opinion, it was hard to eat more than one. They were indulgent and the buttercream was so smooth, but they also had a richness to them from the Nutella.
I hope you try this out one day if you like Nutella and let me know what you think of them!
Have a great weekend and look forward to a bright new start on Monday!