Chocolate Cupcakes with Nutella….

TGIF ya’ll!  How excited are you for the weekend?! Is it me or did this week literally fly by?  I mean, in a wink it was Friday for me.  For the record, that is not a complaint either.  I know the month of June is going to be extra busy for me so I thought I would get a jump on the cupcake of the month, which is a chocolate cupcake.  YUM!  The other reason for this is because I cannot stop thinking about the chocolate cupcakes with nutella and whipped frosting from Alaina’s bridal shower this past weekend.  I know I’ve said this many times before, I’m honestly not a chocoholic so for me to be thinking about chocolate days later- that tells you how good they were!

The inspiration and part of the recipe came straight from one of my Food Network favorites, Rhee Drummond, The Pioneer Woman.  She made this decadent chocolate cake and who could resist it?  Just take a look at it!

I’m essentially turning this beauty into a cupcake.  Why not?  The outcome was pure perfection.

Cupcakes, Recipe, Chocolate Cupcake

Cupcakes: (Recipe from the Pioneer Woman)

  • 2 sticks Butter
  • 4 Tablespoons (heaping) Cocoa Powder
  • 1 cup Boiling Water
  • 2 cups Flour
  • 2 cups Sugar
  • 1/4 teaspoon Salt
  • 1/2 cup Buttermilk
  • 2 whole Eggs
  • 1 teaspoon Baking Soda
  • 1 teaspoon Vanilla
  • 1-1/2 cup Nutella

Method:

Preheat the oven to 350 degrees. Line muffin tins with cupcake liners.

In a medium saucepan, melt the butter. Add the cocoa and stir it until smooth. Pour in the boiling water, let the mixture bubble up for 20 seconds or so, then turn it off and set it aside.

In a measuring pitcher or bowl, mix together the buttermilk, baking soda, eggs, and vanilla. Set aside.

In a large mixing bowl, mix together the sugar, flour, and salt. Stir in the hot chocolate mixture, stirring gently until it’s halfway combined and less hot. Pour in the buttermilk mixture and continue stirring gently until the batter is all combined.

Pour the batter into the pans and bake them for 12-15 minutes, until they’re just set. Remove them from the pans and set them aside to cool completely.

 

Whipped Frosting:

  • 2 cups heaving whipping cream
  • 1 tsp vanilla
  • 7 tablespoons sugar
  • 8 0z mascarpone cheese

Method:

Whip the heaving cream, vanilla, sugar, and mascarpone cheese until stiff peaks form.

Assembling the Cupcakes:

Smear nutella over the top of each cupcake.  Add a heaping dollop of frosting.  Top with sliced strawberries.