Baking – Chocolate cupcakes with Nutella Buttercream

I had you at Nutella buttercream, didn’t I? Yeah, it tasted as good as it sounds.

I had a jar of Nutella in the cupboard from Father’s Day when I tried to make Nutella crepes for the brunch we held. Brunch was lovely, but the crepes were shite and I think people ate them out of politeness. Anyway, as a result I had an almost full jar of Nutella left over as a result, so I had to get rid of it as quickly as possible so that I didn’t sit there secretly eating it out of the jar with a spoon when my husband wasn’t around. I had some spare time on Sunday so I decided to bake some cupcakes and try out Nutella buttercream for the first time. The cupcakes were made from my go-to recipe for chocolate cake from and they are delicious on their own.

Chocolate Pound Cake

2 tablespoons cocoa
1 and 1/2 cups caster sugar
150 grams butter
1/2 teaspoon bicarb soda, sifted
1 and 1/2 cups self raising flour
2 eggs

– Preheat oven to 180°C/160°C fan-forced. Stick some cupcake patties in a muffin tin.

– Combine sugar, butter, bicarbonate of soda, cocoa and 1 cup cold water in a saucepan over low heat. Use a DEEP saucepan because the mixture doubles in volume briefly while it boils, and if the saucepan isn’t deep enough you end up with brown mixture all over your stovetop. It doesn’t look…ideal, trust me.

– Cook, stirring, for 5 minutes until sugar dissolves. Bring to the boil. Reduce heat to medium. Simmer for 2 minutes or until mixture doubles. Transfer to a large bowl. Cool for 15 minutes.

– Add flour and eggs. Using an electric mixer, beat mixture until pale and smooth. Now my mixture never really gets pale, so you can pretty much ignore this. It just needs to get smooth. Reeeeeaaalll smoooooooooth…….Sorry, I have some Barry White on my running playlist and I feel like the phrase “real smooth” should always be said in his voice.

– Pour mixture into prepared patties and stick it in the oven for half an hour-ish. Once a toothpick comes out clean they’re done.

– Let them cool completely before icing. That is a mistake everyone makes at least once, my friends.

Now for the best part. The NUTELLA BUTTERCREAM, OBVIOUSLY.

Nutella Buttercream
(recipe from here

125 grams butter, room temperature
2 cups icing sugar, sifted
400 grams Nutella
1/3 cup thickened cream

Yep, nearly half a kilo of Nutella. GO HARD OR GO HOME.

– Place the butter into a bowl and using electric beaters, beat for 3 minutes until very creamy. Now, my butter didn’t ever really get creamy, and I got bored with waiting, so I just went ahead and did the next step after about ten minutes of waiting.

– Add icing sugar and Nutella and continue to beat for 2 minutes. The Nutella was a lot thicker than I expected, so I beat it for a little more than two minutes.

– Add the thickened cream and beat for another two minutes.The buttercream should be a nice pale colour.

– Turn the mixer off and use a spoon to sample the buttercream. Take a minute to compose yourself after eating it. You’ll need to.

– Pipe the buttercream onto the cupcake.

– I sprinkled my buttercream with some grated milk and white chocolate, though in hindsight I think I should have just used dark chocolate to cut through the sweetness of the buttercream.

– Turn on your TV, put on your tracksuit pants, and enjoy a cupcake in front of your favourite TV show with a nice glass of coffee/tea/milk/champagne/whatever.

You can thank me later.

Also, this photo was taken on my iPhone. IPHONE!

Until next time,

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