STEPS
INGREDIENTS
Here are the cupcake ingredients! I cut the recipe in half. Preheat oven to 350 F
Use the paddle attachment
Add all dry ingredients (including sugar) to the mixer and mix to combine
Now turn the mixer on low and add all of the wet ingredients and then turn mixer to medium speed until well combined
Perfect!
Line cupcake tins with paper
Use an ice cream scoop to portion the batter into the cupcake tin
The half recipe made eight cupcakes. Now stick into the oven for 18-20 minutes. These only took 18 minutes to bake
Let cool for 5 minutes in the pan and then transfer to a wire rack to cool completely
Here are all of the buttercream ingredients
Use the paddle/scraper attachment
Cream butter
Now add all of the powdered sugar
Beat until pea-sized crumbs form
Now add Nutella and vanilla
Mix until well combined
Turn mixer on low and add one tablespoon of milk at a time until whipped, lighter in color, and your preference for buttercream consistency
Great! Now fill a piping bag with the buttercream and your choice of decorating tip
I'm using a medium sized circular tip
You can stop here or add a bit of Nutella drizzled on top!
Soften Nutella in the microwave for about 10 seconds and then put the Nutella into a piping bag with a number one or two decorating tip
Drizzle!
Enjoy!
- 1/2c Flour
- 1/2c Sugar
- 3/4c Cocoa powder
- 2.0 Eggs
- 3/4tsp Salt
- 3/4tsp Baking soda
- 1/2tsp Baking powder
- 3/4c Buttermilk
- 3.0Tbsp Oil
- 1.0tsp Vanilla extract
- ***for the buttercream frosting***
- 2.0c Powdered sugar
- 1.0c Softened butter
- 3/4c Nutella plus additional Nutella for decorating
- 3.0Tbsp Milk
- 1.0tsp Vanilla extract
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