For the letter N I had a few ideas but the one that I kept coming back to was Nutella. I like this chocolate and hazelnut spread. It's great on a piece of toasted brioche or even just eating it with a spoon straight from the container. I wanted the ultimate chocolate experience so I made it into frosting for chocolate cupcakes.
When I make cupcakes or cakes I like to use store bought mix like Pillsbury or Betty Crocker. It saves a lot of time and almost always comes out perfectly done. I do like to add a few ingredients to the cake mix to make it more flavorful. For chocolate cake mix I'll add 1 tsp. vanilla extract and 1/2 tsp. salt. You could also add 1 tsp of espresso powder if you like chocolate. This steps aren't necessary but I find it adds a little extra flavor to the finished cupcakes.
One note for the frosting recipe below - you can adjust the texture of the frosting to make it to your liking. After combining all the ingredients you can fix the texture if needed. To make it more stiff you can add 1 Tbsp of powdered sugar at a time until it thickens. To make it more liquid you can add 1 tsp heavy cream at a time until it's the right consistency.
Ingredients:
1 cup butter, (2 sticks) room temperature
4 cups powdered sugar
3/4 cup Nutella spread
1/3 cup heavy cream
1 tsp vanilla extract
1/2 tsp salt
1. Bake your cupcakes according to the box directions. While the cupcakes cool from the oven, make the frosting.
2. In a large bowl using a handheld or stand mixer, beat the butter for 2 minutes until smooth.
3. Add the powdered sugar, Nutella, heavy cream, vanilla extract and salt to the bowl with the butter. Mix on low speed so the powdered sugar doesn’t go everywhere. Once combined turn up the speed to medium and whip the mixture until it is slightly lighter in color and the frosting is nice and fluffy.
4. Using a piping bag with a baking tip or an offset spatula spread the frosting on the cooled cupcakes. You can decorate with sprinkles or candy if desired.
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