Chocolate Cupcakes With Nutella Swiss Buttercream Frosting Recipes

CHOCOLATE CUPCAKES WITH CREAM CHEESE-OREO®-BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
• Whisk flour, cocoa powder, baking soda, baking powder, espresso powder, cinnamon, and salt together in a bowl. Whisk in white sugar and brown sugar.
• Beat eggs, water, and vanilla extract together in a separate bowl. Add sour cream and oil and beat well. Add egg mixture to the bowl with the flour mixture and mix well until no dry spots remain. Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.
• Meanwhile, place cream cheese and butter into the bowl of a stand mixer and cream together until smooth. Add vanilla extract and mix. Add confectioners' sugar and mix on medium-low speed; whip into a firm consistency, 2 to 5 minutes. Frosting will thicken as you whip. Add milk 1 tablespoon at a time to thin if necessary.
• Crush whole cookies into crumbs in a food processor. Mix cookie crumbs into frosting using a rubber spatula. Chill frosting in the refrigerator for about 15 minutes before piping onto cooled cupcakes.

NUTELLA® BUTTERCREAM FROSTING

Steps:

• Combine butter and chocolate-hazelnut spread in a bowl and beat with an electric mixer on medium-high speed until creamy, about 2 minutes. Reduce speed on mixer to medium. Gradually add confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of the bowl as needed.
• After every 1 cup of confectioners' sugar, raise the speed of the mixer up to high and beat for 10 to 20 seconds. Add cream, hazelnut extract, vanilla extract, and salt. Beat until smooth.

CHOCOLATE CUPCAKES WITH NUTELLA SWISS BUTTERCREAM FROSTING RECIPE

Steps:

• FOR THE CAKE: Preheat the oven to 350 degrees fahrenheit. Line 2 muffin pans with 13 paper liners. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined. Add the oil and sour cream and whisk until blended. Add the water in 1/4 cup at a time and whisk until combined. Whisk in vinegar and vanilla to blend. Add the egg and whisk until combined. Scrape down the sides of the bowl with a spatula to make sure all of the ingredients are well combined. Divide the batter equally among the cupcake liners. Bake for 18-20 minutes, until a toothpick inserted into the center of the cupcakes comes out almost clean (it's ok if a few crumbs stick to it, but should not look shiny). Cool completely on wire racks. FOR THE FROSTING: Combine the egg whites, sugar, and salt in a bowl (I used the bowl of my stand mixer). Place the bowl over a pan of simmering water. The bowl should not touch the water, nor should the water be at a rolling boil. It's the steam that's going to heat the egg whites, since we don't want scrambled eggs. Heat the egg white mixture until it reaches 145-150 degrees fahrenheit, whisking frequently so as not to get scrambled eggs. Remove the bowl from the heat, and whip the egg whites on medium high using the whisk attachment of your stand mixer. Whip the egg whites until they become fluffy and double in volume. The bowl should be cool to the touch (this will usually take several minutes). Turn the mixer down to medium low, and add the butter in one chunk at a time, until it has all been incorporated. If the mixture looks curdled at this point, this is normal. Just keep whipping for a few more minutes until it comes together. If the mixture looks soupy, you can add a few cubes of chilled butter, or stick the whole bowl in the refrigerator for about 15 minutes and then continue beating. Once the buttercream has become smooth, and the Nutella and beat until incorporated. Transfer the buttercream into an 18 inch piping bag and pipe onto the cooled cupcakes.