Devil’s Food Cupcakes with Nutella filling and Nutella Buttercream Frosting

Guys. I don’t want to toot my own horn… but TOOT-freaking-TOOT. These cupcakes are AMAZING. Easily the best I’ve yet to make.

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I used a Devil’s Food recipe I found on Your Cup of Cake, piped each cupcake with straight Nutella, and then made a Nutella Buttercream Frosting I found on Pinterest.

Chocolate Cake (found on Your Cup of Cake)
1 cup sour cream
½ cup oil
1 teaspoon vanilla extract
3 eggs
¼ cup water
½ cup buttermilk
Devil’s Food Cake Mix
1. Preheat oven to 350 degrees and line two cupcake pans with paper liners.
2. Using a whisk, mix sour cream, oil and vanilla extract together. Add eggs one at a time, stirring well in between each addition.
3. Alternate adding the cake mix and liquids (buttermilk and water), starting and ending with the cake mix.
4. Fill liners 2/3 full and bake for 14-18 minutes, or until and inserted knife come out clean.
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Then I filled a piping bag with an entire jar of Nutella and, using a long filling tip, piped some Nutella into each cupcake.
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Then Kelly and I split one, unfrosted, because they are THAT good.
Nutella Buttercream Frosting (found on My Baking Addiction via Pinterest)
2 sticks unsalted butter, softened
1 13-ounce jar of Nutella
pinch of fine grain sea salt
1 tbsp clear vanilla extract
1.5 lbs confectioners’ sugar, sifted
6-8 tbsp heavy cream or milk
1. In a large mixing bowl, cream butter and Nutella until well combined, thick and fluffy, about 5 minutes. Slowly add in confectioner’s sugar, and continue mixing until well blended.

2. Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 3-5 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy, about 3 minutes.

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These cupcakes are SUPER rich, so you WILL need a glass of milk. And, if you’re lucky, a little nosey cat to share it with.

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Funfetti Cupcakes with Marshmallow Cream Cheese Frosting

As you know, my last batch of cupcakes were lovely little morsels – not too sweet, great texture, good flavor combinations. So, as I began making cupcakes last night, I admit that I was feeling a little bit cocky. 

I made the cupcakes (Funfetti, from a box) and was so impressed with the amount of mess I made (none) and the texture of the batter. I filled my little plaid liners and popped them into the oven, feeling good. I even did a load of dishes and updated my blog while they were baking. They came out good (not great – I have issues with getting the size of the two separate batches to be the same… but I’m working on it), so I set them aside to cool while I started the frosting.

This is where things started to go wrong. I was making a Marshmallow Cream Cheese frosting (found on Pinterest, here).  In my abundant confidence, I hadn’t made any preparations that morning, so my cream cheese wasn’t softened. No problem, I thought, I know how to soften this right up! I filled a glass bowl with hot water and tossed the still-wrapped cream cheese in, letting it soak in the hot water for about 20 seconds. As I was cutting it up to put into the mixer, I noticed that it wasn’t as soft as I would’ve liked (aka as soft as it would’ve been if I’d let it sit on the counter all day, as intended) but, still aglow in the success of my last batch of cupcakes, I told myself it was fine.

Next I tossed in the vanilla extract. No problems there.

Then came the marshmallow fluff. Now, we all know that I am a beginner baker, so I hadn’t worked with marshmallow fluff before. Did you know that it is the devil inside of a cute, harmless-looking glass jar?? Well, you do now. It is sticky and thick and somehow it creeps to places that it shouldn’t (ie. hair, eyelids, finger cleavage, the cabinets, etc). I used a spatula to scoop it out of the jar. After one scoop, it just stuck to the spatula and no amount of flinging, banging, or smushing would get it off.  I used another spatula to scrape it off the first spatula… and shortly thereafter I had two sticky spatulas. I finally managed to scrape enough into the bowl to have (vaguely) seven ounces. (Sidenote: a co-worker said to me today, “Why didn’t you spray some cooking spray on the spatula first?”. The only way I can describe my reaction is with this emoticon: 😐

I turned the mixer on and let it mix for quite some time, reasonably sure that nothing man-made could force this marshmallow fluff to mix with anything. After a couple of minutes, though, it actually resembled a nice textured frosting, free of grit since it had no sugar.

I was out of piping bags so I used a tip that Kelly gave me – a Ziploc bag with the corner cut off. I smushed my piping tip down in there and everything was just fine for 5 cupcakes. And then something happened. The tip suddenly came ROCKETING out of the Ziploc bag, taking about 4 cupcakes’ worth of frosting with it. This all landed on my table with a sick, wet clatter. This was the last straw. I squirted a hunk of frosting on each cupcake, smushed it around with a spatula, stored them, and opened a beer. (Well, a Coke but it was opened with the mentality of opening a beer.)

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I brought the demon cakes to work and they are a big hit. People love the frosting. So, there you have it. An incredibly long blog post for a very short, [theoretically] easy recipe.

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And, one last picture of one of the cute cupcakes:

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White Cupcakes with Cream Soda Frosting

I was trying to think of something clever (okay, cheesy) to call a “Cupcake Update”… like Cupdate but I haven’t had my coffee yet today, so nothing came to mind. For the Cupcake Recap, I made white cupcakes (just from a box mix but I did do the whole egg variation because I didn’t feel like dealing with egg whites) with cream soda frosting.

The cream soda frosting is a variation of some champagne frosting I made on New Years Eve. It was definitely creamier with the champagne, but the mixer was giving me grief this week, so that could’ve been the issue, too.

 Here is the recipe for the frosting:

3 1/4 cups powdered sugar
1 cup unsalted butter – room temperature
1/2 tsp vanilla extract
3 tbsp cream soda

* With electric mixer, beat together sugar and butter on low until blended, then for another two minutes on medium.
* Add vanilla and soda. Beat on medium for another minute.

They came out pretty lovely, actually – the cream soda frosting was a good match to the plainer white cake mix.

Here are a couple of pictures:

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Slowly, but surely…

I made cupcakes tonight. Just from a box mix, but my plan was to make them poke cupcakes and add some cream soda.

I also (for the first time EVER) ad-libbed a recipe, taking the champagne frosting I made on New Years Eve and subbing the champagne with some cream soda. The frosting came out a wee bit gritty, but it tastes freaking AMAZING so I’m using it, anyway.

In case anyone is interested in the recipe:

  • 3 1/4 cups powdered sugar
  • 1 cup unsalted butter – room temperature
  • 1/2 tsp vanilla extract
  • 3 tbsp cream soda


With electric mixer, beat together sugar and butter on low until blended, then for another two minutes on medium.
Add vanilla and soda. Beat on medium for another minute.

I wasn’t sure why it was a bit gritty, so I looked it up online and the consensus seems to be that I used too much liquid, or mixed the liquid in too fast. This is entirely possible, since I was just winging it and I am, as of yet, a total amateur.

I just poked one cupcake thus far because the soda didn’t soak in the way I’d hoped… so I’m waiting for Kelly to get home and taste it before poking the other 11.