Nutella Hazlenut & Chocolate Cupcakes

Nutella Hazlenut & Chocolate Cupcakes - makes 12

from the Hummingbird Bakery Cookbook

Ingredients:

cupcake

3/4 cup plus 1 tablespoon all purpose flour

2 1/2 tablespoons unsweetened cocoa powder

a scant 3/4 cup sugar

1 1/2 teaspoons baking powder

a pinch of salt

3 tablespoons butter, at room temperature

1/2 cup whole milk

1 egg

1/2 cup Nutella

12 - 36 shelled hazelnuts, to decorate

hazelnut and chocolate frosting

2 cups confectioners' sugar, sifted

5 tablespoons unsalted butter, at room temperature

2 tablespoons whole milk

1/3 cup Nutella

Preheat the oven to 325 degrees.

Put the flour, cocoa, sugar, baking powder, salt, and butter in a freestanding electric mixer with a paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined.

Slowly pour the milk into the flour mixture, beating well until all the ingredients are well mixed. Add the egg and beat well (scrape any unmixed ingredients from the side of the bowl with a rubber spatula.)

Spoon the batter into the paper cases until two-thirds full and bake in the preheated oven for about 20 minutes, or until the cake bounces back when touched. Let the cupcakes cool slightly in the pan before turning out onto a wire rack to cool completely.

When the cupcakes are cold, hollow out a small section in the center of each one and fill with a dollop of Nutella.

For the hazelnut and chocolate frosting:

Beat the confectioners' sugar and butter together in a freestanding electric mixer with a paddle attachment on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to a slower speed. Slowly pour in the milk, then when it is all incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

Stir in the Nutella spread by hand until evenly mixed into the frosting.   When the cupcakes are cold, spoon the frosting on top and finish with 1 – 3 hazelnuts per cupcake. 

Thoughts:

This cupcake was good if you like Nutella.  This was the first time I tried Nutella and I didn't like it.  It tastes like some candybar or something that I can't put my finger on it so I can't eat it because it will eat away at me everytime I taste it trying to figure out what it reminds me of.  The sugary Nutella frosting tasted really good.  I prefer that to the plain Nutella filling.  I also don't think I'm really a chocolate cupcake person.  Even though the people who tried it like them, I probably wouldn't make them again.

Overall Rating (1 – 10, 1 being “blech” and 10 being “YUUMMMMM!!!!”)

Nutella Chocolate Cupcake: 5

The cupake was light and fluffy and the frosting was good but it help me realize I don't like chocolate cupakes or Nutella.

"Accidentally In Love" Funfetti Ice Cream Cone Cupcakes

"Accidentally In Love" Funfetti Ice Cream Cone cupcakes

So this weekend I made some chocolate hazelnut cupcakes (I'll update about that tomorrow) but because I wasn't sure how I'd like a chocolate cupcake and because we had box funfetti mix and frosting, I decided to make funfetti ice cream cone cupcakes.  I wanted to make the funfetti from scratch but we wanted to get rid of the box mix sooner than later.

Ingredients:
funfetti mix (and the water, oil and eggs the mix calls for to make the batter)
funfetti frosting
ice cream cones

Topping optional, I decorated one with chocolate chips.  You could use sprinkles or caramel or chocolate sauce.

1.) Take a cake pan and cover it with aluminum foil, folding the ends of foil tightly around the edges of the pan.

2.) Using a knife poke holes in the aluminum foil the size of the bottom of the ice cream cones.  I used a 13 x 9 pan and was able to make 3 rows of 5 holes.

3.) Place ice cream cones in the holes.
4.)  Following the directions on the funfetti box, combine the ingredients to make the batter.
5.)  Pour 2 tablespoons of batter into the ice cream cones.
6.) Bake for 22 - 25 minutes in a 350 degree oven.  They take a little longer than usual because the batter in the bottom of the cone needs to bake completely.  The top of the cupcake will look done but make sure to test to see if it really is done by sticking a toothpick in all the way to the bottom.  If it comes out clean then it's done but if it doesn't, leave it in for a few more minutes.  Let cool for 20 minutes.

7.) Frost the top of the cupcake sticking out of the cone.  Also frost any cupcake that is dripping down the sides of the cone.  This makes it look like the ice cream is melting.  You may want to add food coloring to the frosting to make it look like a certain flavor of ice cream.

8.) Add topping such as chocolate chips or sprinkles.

Preston LOVES ice cream and cupcakes, so this is an ideal treat to him!

"Nothing Gold Can Stay", "Smooth Criminal" and "Summer Skin"

Left to Right: "Nothing Gold Can Stay" Vanilla Cookies and Cream,
"Smooth Criminal" Cookies and Cream Cheesecake,
"Summer Skin" Strawberry Shortcake.

“Summer Skin” Strawberry Shortcake Cupcake

“Summer Skin” Strawberry Shortcake Cupcake (makes about 24 cupcakes)

White Cupcake & Strawberry Filling

1 package white cake mix

2 eggs

1 cup whipping cream

1 teaspoon vanilla extract

1/4 teaspoon salt

5 tablespoons water

2 cups diced strawberries

2 tablespoons white sugar

1.  Preheat oven to 350 degrees.

2.  Combine cake mix, eggs, whipping cream, vanilla extract, salt, and water and beat until light and fluffy.

3.  Add sugar to diced strawberries in a medium bowl. Stir and set aside. (Be sure to do this after you've finished mixing the batter because if you do this first the mixture will become watery if it is set aside for a long time. This is not good to add to the cupcake because it will make them soggy.)

4.  Pour batter into paper liners and fill about 1 - 2 tablespoons full.

5.  Add 1 tablespoons of the strawberry mixture on top.

6.  Cover the strawberries with more batter to ¾ full.

7.  Bake 15-20 minutes or until the cake springs back when lightly touched.

Vanilla Whipped Cream frosting

1 pkg instant vanilla pudding (you could use whatever flavor you want)

4 oz cream cheese, room temperature

1 cup cold milk

4 oz cool whip, thawed

1. whip room temperature cream cheese until light and fluffy
2. add instant pudding mix and beat until mix is well dissolved in cream cheese
3. add milk and whip
4. fold cool whip into mixture
5. frost cupcakes, refrigerate until serving

White Chocolate covered Strawberries

24 large strawberries

12 oz (1 bag) white chocolate baking chips

4 oz (1/3 bag) dark chocolate baking chips

1. Cover cookie sheet with waxed paper.
2. Heat white baking chips in a bowl on top of a saucepan over low heat, stirring constantly, until chips are melted.
3. For each strawberry, poke toothpick into stem end, and dip three-fourths of the way into melted chips, leaving top of strawberry and leaves uncoated. Place on waxed paper-covered cookie sheet.
4. Heat dark chocolate chips in a bowl on top of a saucepan over low heat, stirring constantly, until chocolate chips are melted.
5. Drizzle melted dark chocolate over dipped strawberries, using small spoon.
6. Refrigerate uncovered about 30 minutes or until coating is set.
7. Place chocolate covered strawberry on top of each cupcake as a garnish.

Thoughts on...

“Summer Skin” Strawberry Shortcake Cupcakes:

Cupcake - The cupcake is light and fluffy but a little sticky. This may be because of the watery liquid from the strawberries. It's perfect with the strawberries.

Cupcake on the left has 1 tablespoon of strawberries.
Cupcake on the right has 2 tablespoons of strawberries.

Filling - The original recipe called for 2 tablespoons but after baking the strawberries leaked and created an ugly mess in the liner but it tasted amazing!   So for the second batch I changed it to 1 tablespoon and they still tasted delicious and they looked nice because the strawberry red didn't spill out and spread to other parts of the cupcake.

Frosting – Light and fluffy just like whipped cream with a hint of vanilla. It was perfect. You can substitute any flavor instant pudding. Next time I think I will try white chocolate. I originally used 8 oz (a whole tub of Cool Whip) and it made way too much. I only used about a cup to frost all the cupcakes so I changed the recipe to 4 oz. This frosting would taste good on the “Smooth Criminal” Cookies and Cream Cheesecake Cupcake.

Garnish – White chocolate covered strawberries are my favorite! You could dip the strawberries in other kinds of chocolate but the white chocolate and dark chocolate contrast is like heaven in your mouth.

Overall Rating (1 – 10, 1 being “blech” and 10 being “YUUMMMMM!!!!”)

“Summer Skin” Strawberry Shortcake Cupcake: 10

Minus the stickiness and the bleeding of the strawberries in the first batch I made, this cupcake is to die for. It's not about how a cupcake looks, it's about how a cupcake tastes and this cupcake is probably the best cupcake I've ever had.  

“Nothing Gold Can Stay” Vanilla Cookies and Cream Cupcake (modified)

"Nothing Gold Can Stay” Vanilla Cookies and Cream Cupcake (modified)

Vanilla Cupcake (makes about 15)

1/2and 3/8* cups cake flour, not self-rising


1/2 and 1/8 cups unbleached all-purpose flour


1 cups sugar


1/2 tablespoon baking powder


1/4 and 1/8 teaspoon salt

1/2 cup (1 stick) unsalted butter, cut into 1-inch cubes


2 large eggs


1/2 cup whole milk


1/2 teaspoon pure vanilla extract


15 golden cream-filled sandwich cookies twisted in half

1. Preheat oven to 325°. Line cupcake pans with paper liners and put half of a golden cream-filled sandwich cookie in the bottom of each liner; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.

2. In a bowl, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.



[Modification from original]

Instead of adding the golden cream-filled sandwich cookies to the batter I:

1. put half of a full golden cream-filled sandwich cookie on the bottom of each liner
2. add 1 tablespoon of the vanilla batter on top of the cookie
3. place the other half of the full cookie on top of the batter
4. add 1 more tablespoon of vanilla batter on top of the cookie
5. bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

[modified] Vanilla Buttercream Frosting
(Makes enough for over 15 cupcakes)



1/2 cup + 2 tablespoons unsalted butter, room temperature


1 1/2 cups confectioners' sugar


1/4 cup milk


1/2 teaspoon pure vanilla extract



1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add sugar, milk, and vanilla; mix on medium speed until light and fluffy.
2. Put frosting in a pastry bag and frost the top of the cupcake.

Thoughts on...

“Nothing Gold Can Stay” Vanilla Cookies and Cream Cupcakes:

Cupcake – The vanilla cupcake is still the best vanilla cupcake I've ever had. The texture is more consistent without the cookie crumbs and the full cookies in the inside are a nice surprise. The layers also look cool when the cupcake is bitten into.

Frosting – The perfect balance of butter and sugar. If you want the frosting sweeter you can add in more sugar. I added the sugar in ¼ cup at a time until I reached my desired flavor. This gave me more control than adding the sugar in all at once.

Overall Rating (1 – 10, 1 being “blech” and 10 being “YUUMMMMM!!!!”)

“Nothing Gold Can Stay” Vanilla Cookies and Cream Cupcake: 10

This is a big improvement from the original. It's also Greg's and Tabatha's favorite cupcake I've made so far. This one is a classic that you can make over and over again and not get sick of.

“Smooth Criminal” Cookies and Cream Cheesecake Cupcakes

"Smooth Criminal” Cookies and Cream Cheesecake Cupcakes

Cookies and Cream Cheesecake (makes about 24)


(modified from a Martha Stewart recipe)

32 cream-filled sandwich cookies, such as Oreos, 24 left whole, and 8 coarsely chopped


1 pound cream cheese, room temperature


1/2 cup sugar
1 tsp vanilla extract
2 large eggs, room temperature, lightly beaten


1/2 cup sour cream


Pinch of salt


1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.



2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.



3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.



4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes.  Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.

Thoughts on...

“Smooth Criminal” Cookies and Cream Cheesecake Cupcakes:

Cupcake – It tasted just like cheesecake. I think the whole Oreo cookie on the bottom gave it more flavor than the crumbs in the actual cheesecake part.

The vanilla whipped cream frosting I used in the “Summer Skin” Strawberry Shortcake Cupcake would compliment the cheesecake very well.

Overall Rating (1 – 10, 1 being “blech” and 10 being “YUUMMMMM!!!!”)

“Smooth Criminal” Cookies and Cream Cheesecake Cupcake: 7

It was good but it wasn't my favorite. I would like to make a chocolate chip cookie dough version of this cupcake. I like this recipe because it was simple and I didn't have to make frosting or filling. 

“Nothing Gold Can Stay” Vanilla Cookies & Cream Cupcake

“Nothing Gold Can Stay” 

Vanilla Cookies & Cream Cupcake

Vanilla Cupcake (Makes about 15 cupcakes)


1/2 and 3/8* cups cake flour, not self-rising


1/2 and 1/8 cups unbleached all-purpose flour


1 cups sugar


1/2 tablespoon baking powder


1/4 and 1/8 teaspoon salt

1/2 cup (1 sticks) unsalted butter, cut into 1-inch cubes


2 large eggs


1/2 cup whole milk


1/2 teaspoon pure vanilla extract


21 golden cream-filled sandwich cookies (15 twisted in half and 6 coarsely chopped without cream)

*if you don't have a 1/8 measuring cup, you can use ¼ cup and 2 tablespoons of cake flour.

I decided to make some with the cookie
in the bottom and some without.

1.  Preheat oven to 325°. Line cupcake pans with paper liners and put half of a golden cream-filled sandwich cookie in the bottom of each liner; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
 


2.  In a bowl, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.


I didn't take the cream out of mine.
It made quite the mess inside the bag.

3.  Put 6 cookies without their cream in a plastic bag and crush with a rolling pin.  

4.  Fold in the chopped cookies by hand with a spatula.

The cupcakes without the cookie puffed up!

5.  Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
 It may take a little longer than normal if you are using a light colored pan.

6. Transfer to a wire rack to cool completely.

Vanilla Buttercream Frosting
(Makes enough for 15 cupcakes)



1/2 cup (1 stick) unsalted butter, room temperature


3 to 4 cups confectioners' sugar


1/4 cup milk


1/2 teaspoon pure vanilla extract



15 golden cream-filled sandwich cookies halves

1.  In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 3 cups sugar, milk, and vanilla; mix on medium speed until light and fluffy. If necessary, gradually add remaining 1 cup sugar to reach desired consistency.

2.  Put frosting in a pastry bag and frost the top of the cupcake.

I love how the "W" upside down is a heart.

3.  Place one of the left over halves of the golden cream-filled sandwich on top of each cupcake.

Thoughts on...

“Nothing Gold Can Stay” Vanilla Cookies and Cream Cupcakes:

Cupcake - The best vanilla cupcake I've ever had!

Frosting - The frosting turned out too confectioners sugar tasting so I added 1 ½ tablespoon of butter. When I make this over the weekend I am going to add more butter and use less sugar, gradually adding it last to the mixture until it reaches the desired flavor.

Another idea I have is instead of adding crumbs to the batter you could make a layered cupcake with the cookies. Put one half of a cookie on the bottom of the liner, put some batter on top of that, add another half of a cookie and then some more batter. Then on top you could add sprinkles to the frosting instead of another cookie. I think I will try this over the weekend as well.

The vanilla cupcake without the cookie crumbs would taste amazing as the cupcake batter used in the “Cheers” Boston Cream Pie cupcake.

Overall Rating (1 – 10, 1 being “blech” and 10 being “YUUMMMMM!!!!”)

“Nothing Gold Can Stay” Vanilla Cookies and Cream Cupcake: 7

I gave it a 7 because I wasn't crazy about the frosting at first, but it definitely tastes better the day after. Perhaps when I make these cupcakes again this weekend and tweak the frosting recipe a bit it will taste as good the first day it's made.

Next Cupcakes: August 27 - 29, 2010

“Smooth Criminal” Cookies and Cream Cheesecake Cupcakes

“Summer Skin” Strawberry Shortcake Cupcake

“Nothing Gold Can Stay” Vanilla Cookies and Cream Cupcake