Nutella Cupcakes with Creamy Nutella Frosting & Nutella Ganache

Remember how just the other day I said I really wasn't craving things like cake these days, and that I was totally cool with healthy sweet fixes? Well, it's still true, but I certainly enjoyed these cupcakes after making them on Saturday. Our neighborhood had a crab feast/cookout and everyone in the neighborhood got to sign up to bring a dish. I chose a dessert because I figured if I had a hard time getting out the door that it wouldn't matter if I was a little late, and because I think baking is way more fun then preparing a potato salad. I was having a hard time deciding what to make and when I finally decided on cupcakes, I knew they had to be these Nutella ones. I put Nutella in the cupcake itself, in the frosting, AND in the ganache topping. If you're a Nutella fan, this cupcake is definitely for you! I didnt' get a chance to take a picture before the cookout so I was secretly hoping there wouldn't be any left so I had an excuse to make them again, but Greg came back with two of them in hand. They were a hit in my house and a hit with the neighbors, and I definitely might have to make them again very soon! Enjoy.

Recipe for Nutella Cupcakes with Creamy Nutella Frosting & Nutella Ganache

INGREDIENTS:
For the cupcake
2 cups of water

2 cups of unsweetened cocoa powder
2 2/3 cups of flour
4 tsp. of baking powder
1/2 tsp. of salt
2 sticks unsalted butter (16 Tbsp.), softened at room temperature
2 cups of granulated sugar
1 Tbsp. plus 1 tsp. of pure vanilla extract
1/4 cup of Nutella
4 eggs

For the frosting
2 sticks unsalted butter (16 Tbsp.), softened at room temperature
1 cup Nutella
2 cups powdered sugar
3 Tbsp. of heavy whipping cream

For the ganache topping
7 Tbsp. heavy whipping cream
5 ounces semisweet chocolate, finely chopped (or 5 ounces chocolate chips - I used Ghiradelli)
2 Tbsp. Nutella
1/2 tsp. of coconut oil


DIRECTIONS:
Preheat the oven to 375 degrees. Line muffin tin with cupcake liners. Bring the water to a boil and then add in the cocoa powder and whisk until mixture is smooth. Remove from heat, let rest for a minute, then put in fridge to cool.

In a medium bowl, sift together the flour, baking powder, and salt. In a large bowl, use an electric hand mixer to beat the butter and sugar on medium speed until smooth and creamy, about 2 minutes. Add the Nutella and vanilla and mix until well incorporated. Add in the eggs, one at a time, beating after each addition. Slowly add in the flour mixture and beat on low speed until just incorporated. Remove cocoa mixture from fridge and with the mixer running, add it in a steady stream and beat on low. Scoop batter into cupcake liners (I filled them almost to the top of the liner, but you can fill just 3/4 full if you want). Put in oven and bake for about 16 - 19 minutes (I baked mine for 17:30). Remove from oven and then transfer cupcakes to wire rack to cool.

Once cooled, make the frosting. Use an electric hand mixer to beat the butter on medium speed until smooth and creamy, about 3 minutes. Then add in the Nutella and mix until well incorporated. Add in 1 cup of the powdered sugar and mix and then add in the other cup and beat until smooth. Pour in the 3 tablespoons of cream and beat until well incorporated. Frost the cupcakes.

Once cupcakes are frosted, make the ganache topping. Put the chocolate or chocolate chips into a bowl. Heat the cream in a small saucepan over medium heat. While the cream is heating, put the Nutella and coconut oil in a small microwave safe bowl and microwave for 30 seconds. Then stir, and microwave for another 30 seconds. Continue as needed until the mixture is thin and pourable. Once the cream comes to a very slight boil and is hot to the touch, pour it over the chocolate or chocolate chips. Stir until smooth and creamy and then add in the Nutella mixture and stir. Use a spoon or fork to put over the frosting in a fun design or just globs, it still will taste the same! Put cupcakes in fridge so the ganache topping can harden before serving.

Store cupcakes in an airtight container in the fridge. They taste amazing the first day they are made and pretty amazing the second day too. Store in fridge for up to 5 days.

Recipe makes approximately 22 cupcakes. You should have enough frosting for all the cupcakes - unless you like TONS of frosting - then you might want to double the frosting recipe!

Recipe Adapted from: Sally's Baking Addiction 

Easy Vanilla Buttercream Frosting (using marshmallow creme)

Greg and I were invited to dinner at a friend's house a few weeks back, but everyone had to keep rescheduling because of adults or kids not feeling well! I had been asked to bring a dessert. The first time we planned to go over there I made the salted caramel brownies the day before, but then we had to reschedule. I couldn't eat all the brownies myself so I still dropped some off for the family. When I asked my friend how she liked the brownies she said she is allergic to chocolate (poor girl), but that her kids and husband thoroughly enjoyed them. So, after finding that out, I decided to go with a non-chocolate dessert when we went over there Saturday night. I also chose to do an easier dessert since I'm more and more tired these days. I thought that the kids and adults would all love funfetti cupcakes with a vanilla buttercream frosting (I was right). The cupcakes were simple, since they came from a box, and then I made the easy and delicious frosting!  I have made chocolate buttercream frosting with marshmallow creme before and this was my first time making vanilla buttercream frosting with it. I think the frosting is amazing! It has such a smooth consistency and I wish I would have had some frosting leftover because I would have totally eaten it for breakfast the next morning! I sprinkled the frosting with mini shamrock sprinkles and gold sanding sugar in the spirit of St. Patrick's Day. Enjoy!

*I call this easy buttercream frosting because traditional buttercream calls for using egg whites and heat and lots of time. The marshmallow creme is the trick in making this recipe so easy!

Recipe for Easy Vanilla Buttercream Frosting (using marshmallow creme)
INGREDIENTS:
2 sticks of unsalted butter, softened at room temperature
1 7 ounce jar of marshmallow creme
3/4 tsp. of pure vanilla extract
1 1/2 cups of powdered (confectioners) sugar

DIRECTIONS:
Put the butter into a medium bowl. Use an electric hand mixer set on medium speed to beat butter until it is smooth and creamy. Add in the marshmallow cream and beat again on medium speed until well incorporated (about 2 minutes). Stir in the vanilla extract. Add in the powdered sugar, about 1/4 cup at a time, and beat after each addition until well incorporated. Continue adding in the powdered sugar and beating until it is at your desired consistency, and add more as needed. Use to frost cupcakes - or eat with a spoon!