Sunday, April 10, 2011

Coffee-Hazelnut Cupcakes {Nutella}

Since I've been on this baking kick I've been trying to think outside the box {hehe} and make lots of different types of cupcakes. This one came from brainstorming with Hubs about some of his favorite flavors. 

Coffee - good
Hazelnut - good
Vanilla-hazelnut cupcakes with coffee-hazelnut icing - SO GOOD!

They were actually super-easy to make. I think Hubs could even make them without me. Maybe. Err, probably not. 

Vanilla-Hazelnut Cake:
  • 1 box funfetti cake {hubs' favorite}
  • 1 cup brewed strong coffee 
  • 3 Eggs
  • 3/4 cup oil
  • 1 tsp vanilla extract  
  • 1 tsp Nutella {hazelnut spread} per cupcake
  • 2-3 tsp heavy cream or milk

Coffee-Hazelnut Coffee Icing:
  • 2 cups confectioners sugar
  • 1/4 cup butter, softened
  • 3 tbsp strong brewed coffee {I used the same coffee that I brewed for the batter}
  • 1/2 cup-ish Nutella
  • 2-3 tsp heavy cream or milk

To Make the Batter:
1. Set oven to 350, place cupcake liners in pan and lightly spray with non-stick spray
2. Prepare the cake mix the way your instructed on the box {do not add the water}
3. Add the vanilla
4. Add the pre-brewed coffee 1 tsp at a time. Mix, taste, add until your happy with the flavor. Add the heavy cream/milk to thin the batter, as needed. 

5. Scoop the batter into your liners. I use a small ice cream scooper to keep things evenly proportioned 

6. Put about a tsp of Nutella on top of each cupcake and swirl together

7. Bake for about 18 minutes. Watch your oven closely, they're done when they spring back when you touch them or when a toothpick comes out clean. It's easy to over-bake cupcakes and nobody likes over-bakes cupcakes. I mean, I'll still eat them but.....

::::Naked Cuppies!!::::

To Make The Scrumptious Icing:

1. Cream the butter, sugar and vanilla together in your mixer
2. In a separate cup, mix the coffee and heavy cream together 
3. Add the coffee mixture a little at a time to thin the mixture and add the flavor 

4. Add the Nutella to thicken the icing and add the flavor. To be honest, I just added the Nutella until I was happy with the consistency. I'd start with a small amount and add until you are happy. I also added about 3/4 cup of a vanilla buttercream icing I had in the fridge. Why not? 

5. Mix, Mix, Mix until it's texture is how you like it!

So how does the icing go from the mixer to the pastry plastic bag? Well if you're like me, it's a very messy process! So here's what I've figured out to keep my kitchen halfway clean. 

1. Drop your icing tip in a large plastic bag
2. place the bag in a plastic cup
3. fill 'er up with icing
4. pull the bag out of the cup and twist. No mess!

and when you need to refill just repeat the process!


but I thought they looked a little plain and were missing something. Out comes the baking bin.....and on goes crushed up pecans. PERFECT!

Warning - these are very rich. And I wish we wouldn't have eaten them all already....

Oh well, off to make chocolate-chip-cookie dough cupcakes. You know you want to check that out ;)
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