So
goes the same for my baking… I have no patience, not to mention, materials to
make my cakes and frosting look fancy. But one thing I do try to make sure is
the quality and taste… it has to be a lesser evil version (as far as healthy
can go with desserts) and MUST taste good.
I know the cupcake doesn’t look very pretty and the frosting is not done up the way frosting should be. But will you just trust me when I tell you how amazingly delicious these cupcakes are even if my presentation is not the best?
The cupcakes: fluffy… soft… hints
of chocolate and coffee flavors with just the right touch of sweetness…
The frosting: smooth texture
from the delicious hazelnut chocolate union, courtesy of Nutella… creamy… with
the perfect touch of sugary perfection. Not overly sweet, not too buttery, not
too rich. Just perfect!
Have
at it!
Chocolate Coffee Cupcakes with Creamy
Nutella Frosting (Makes
12 cupcakes)
Cupcakes
1
cup unbleached all-purpose flour
½
cup whole wheat pastry flour1 ½ tsp baking soda
¼ tsp salt
½ cup brown sugar, firmly packed
½ cup butter, melted and cooled to room temperature
1 egg
1 tbsp vanilla extract
2/3 cup whole milk
2 tbsp coffee (French press or drip)
3 tbsp semisweet chocolate chips, softened
little bit of butter to grease muffin tins or vegetable oil spray
Frosting
2 ½ tbsp salted butter
1/3 cup Nutella
1/3 cup powdered sugar
1 tbsp whole milk
To make the cupcakes:
In a medium size bowl, whisk together the flours, baking soda, and salt.
In
a large bowl, mix sugar and butter with an electric hand mixer on medium speed
until the sugar dissolves. Add egg, mix until creamy. Pour in milk, coffee, and
vanilla extract. Mix on low speed. Add the softened chocolate chips. Continue
to mix until the softened chocolate chips are well incorporated into the rest
of the wet mixture.
Gradually
mix the dry ingredients into the wet ingredients on low speed until well
combined.
Grease
the muffin tins with butter or spray with vegetable oil.
Using
a ladle, pour the batter into the muffin tins halfway full. Place the muffin tins
in an oven preheated to 350 degrees F and bake for 18 minutes.
To
make the frosting:
Cream the butter in a small bowl using an electric hand mixer on low speed. Mix the Nutella until well combined. Add the powdered sugar and mix well. Continue to mix on low speed while adding the milk a little bit at a time until the mixture is smooth and creamy.
Spread
as little or as much frosting on your cupcakes as you prefer.
Enjoy with a nice cup
of coffee or tea and a good book! I’m currently reading The Help, what are you reading and what sweets are you savoring?
How can they not be amazing? They have all the right ingredients to become a hit at my house for sure!
ReplyDeleteThank you Katerina! :)
DeleteHey, it's what's on the inside that counts. I guess I'm a little girly when I want to be, but growing up with two brothers kind of takes most of the girl out of me. The other day I told one of my friends that I had never used a straigtener or a curler before (because I've never owned one) and she gave me a funny look. I have to have a hairdryer though, cuz my hair is so long and I always wash my hair at night!
ReplyDeleteThese cupcakes looks delicious, even if the frosting isn't piped or whatever. It looks so homey and comforting.
It is what's on the inside that counts... I gotta keep telling myself that. My hair is super long too... when I shower at night, I just sleep with it wet in a braid and when I wake up it is still wet. Kinda gross, but it works to just comb it out and let it air dry...
DeleteI think every girl grows up with a little insecurity. That's normal :)
ReplyDeleteBut not that coffee cupcakes with creamy nutella. I almost fainted when i saw its deliciousness. Not a joke :D
The Nutella was my boyfriend's idea... I can definitely eat cupcakes without frosting, but he can't... it was pretty dang good.
Delete