You’re-My-Favorite-Person Nutella Cupcakes

from Emily (who loves food)

You know, I used to be the cupcake queen. I couldn’t get enough of them.

But I realized the other day, I hadn’t made any cupcakes this year – and it’s october.

The thing is though, if I make cupcakes and leave them in the house, I end up eating at least half of them, and it’s not good for me. So, I thought, on a cold monday afternoon, why not make some to gift away?

These make the perfect you’re-the-best gifts for the special people in your life. My perfect, light, fluffy go-to vanilla cupcake topped with a velvety swirl of nutella mousse frosting. Everyone loves cupcakes. Everyone loves nutella. Everyone will love you.

(I mean, you guys love me, right?)

Seven for the family, four for the boyfriend, eleven for Graphic Design Blue Group, one for Annabel, one for me.

Unfortunately, by the time they’d been carried around for a few hours before uni, the nutella mousse had melted a bit, but it does make a nice change from normal buttercream.  Not that those guys minded. They’re students – free food is a viable currency. At home though, provided the cupcakes are stored in a cool dry place, the frosting holds it’s shape fine.



You’re-My-Favorite-Person Nutella Cupcakes – Makes 24

Prep time: 15mins  Cook time: 18-22mins

Vanilla Cupcakes:

  • 2 cups flour
  • 2 tsp baking powder
  • 200g softened, unsalted butter
  • 1 3/4 castor (superfine) sugar
  • 4 eggs
  • 1tbs vanilla extract
  • 1 cup milk

Nutella Mousse Frosting:

  • 1/3 cup cream
  • 350g nutella
  • 1 1/2 tsp Frangelico (omit if serving to children)

Preheat the oven to 170C and line two 12-hole muffin trays with cupcake papers.

Sift together the flour and baking powder, and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter for two minutes. Add the sugar 1/3 at a time, beating for two minutes after each addition. After the last addition, beat for a bit longer, until the mixture is very light and super fluffy.

Add the eggs one at a time, beating for one minute after each addition and being sure to scrape down the sides of the bowl. Add the vanilla, and beat until combined.

Add a third of the flour to the creamed mixture, and beat on a very low speed until just combined. Keeping with the low speed, add half the milk and repeat the process. Add the final third of flour, and beat until just combined – overbeating will give your cuppies an icky texture.

Spoon the mix into the cupcake cases, filling to about 3/4 full, then bake for 18-22mins, or until a skewer comes out clean. Remove from the trays, and allow to cool for 30mins before icing.

To make frosting:

Whip the cream to stiff peaks, then fold in 1/4 of the nutella before folding in the remainder until you get a delicious, glossy, aerated frosting. Using a piping bag and large star tip, pipe the frosting in a circular motion, starting at the edge of the cupcake, to create a soft-serve look. Garnish with hundreds and thousands.

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