Breakfast in a cupcake: Eggless Nutella (chocolate hazelnut) cupcakes

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1995. That was the first time I ever had Nutella. And honest to God, it was love at first taste. I’d dream of dollops of chocolatey hazelnut goodness on my bread, on my crackers, on my dessert, on my spoon….

I’m surprised I didn’t try this before. But the other day, as I was browsing my Pinterest boards, I came upon this beautiful, beautiful recipe from Hummingbird on High.

I played with the recipe and came up with a vegetarian version (sans eggs) that was nothing short of delicious. It was also a good time to experiment with my new mini cupcake pan – until I realized, that I filled them up too much, making my cupcakes a little “muffin-y”. However, they tasted delicious and I will most definitely be making these again.

Ingredients

For the cupcakes

Makes 10 – 12 cupcakes, or 40 mini cupcakes

3/4 cup + 2 tbsp all purpose flour
2 tbsp unsweetened cocoa
1/2 cup light brown sugar
1/2 tsp baking soda
1/2 cup milk (whole or 2%)
1 tbsp apple cider vinegar
1 tsp vanilla
1/4 cup oil
2 tbsp water
1/2 cup Nutella
1/8 tsp salt

For the Nutella buttercream frosting 

1 stick (8 tbsp) unsalted butter, softened
11/4 cup powdered sugar, sifted
1/4 tsp almond or hazelnut extract
1/3 cup Nutella
1/8 tsp + a pinch of salt

Directions 

Make the cupcakes!

  1. Add the vinegar to the milk and set aside for a while
  2. Sift the flour, sugar, baking soda, salt and cocoa 
  3. Add the vanilla and oil to the liquid mix
  4. Add the Nutella to the liquid mix and beat it until its creamy and well mixed
  5. Gently fold the wet ingredients into the dry one
  6. Add the water to the mix. Pour into lined cupcake or mini cupcake pan and bake for 20 minutes at 350 degrees F or until a toothpick inserted into the cake comes out clean
  7. Set the cupcakes aside to cool on a cake rack

Make the frosting! 

  1. On a low setting, beat the butter while adding the sugar
  2. When incorporated, add the salt and almond or hazelnut extract
  3. Beat at medium to high speed until the buttercream is light and fluffy
  4. Fold the Nutella into the mix 

If your buttercream is too soft, simply refrigerate it for a little while. Make sure its soft but firm when you begin frosting.

The cupcakes were super moist! Funnily enough, when I took them out of the oven, they felt nearly weightless, but once they were refrigerated, oh the flavour of hazelnut and chocolate in a moist cake was like a symphony for my tastebuds. And the buttercream took some serious will power to stay away from while I was making it. I’ve gone on the record to say I don’t always love buttercream, but this was something else all together. Enjoy 🙂

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