Chocolate Hazelnut Cupcakes

Who doesn’t love Nutella? These cupcakes are delicious and a big crowed pleaser!

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Chocolate Hazelnut Cupcakes
Who doesn't love Nutella? These cupcakes are delicious and a big crowed pleaser!
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13577 calories
1254 g
2303 g
954 g
109 g
440 g
2968 g
6232 g
1002 g
38 g
441 g
Nutrition Facts
Serving Size
2968g
Yields
20
Amount Per Serving
Calories 13577
Calories from Fat 8402
% Daily Value *
Total Fat 954g
1468%
Saturated Fat 440g
2199%
Trans Fat 38g
Polyunsaturated Fat 116g
Monounsaturated Fat 325g
Cholesterol 2303mg
768%
Sodium 6232mg
260%
Total Carbohydrates 1254g
418%
Dietary Fiber 69g
275%
Sugars 1002g
Protein 109g
Vitamin A
254%
Vitamin C
3%
Calcium
104%
Iron
387%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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What you need
  1. 1 box of Devil's Food Cake Mix
  2. 1 cup of butter milk
  3. 1/2 cup of vegetable oil
  4. 4 eggs
For the chocolate fudge frosting
  1. 6 ounces semisweet chocolate, coarsely chopped
  2. 2 sticks (1/2 pound) unsalted butter, at room temperature
  3. 1 large egg yolk
  4. 1 teaspoon pure vanilla extract
  5. 1 cup plus 1 tablespoon confectioners' sugar, sifted
For Nutella Butter Cream Frosting
  1. 3/4 cup Nutella Hazelnut Spread
For decoration
  1. Pirouette Chocolate Hazelnut Rolled Wafers cut into 2 inch rounds with a very sharp knife
What you do for the Chocolate cupcakes
  1. Preheat the oven to 350
  2. Line the muffin cups with paper liners
  3. Put the cake mix in your mixing bowl
  4. Add in the buttermilk, vegetable, oil, and eggs
  5. Beat until moistened - about 30 seconds
  6. Increase the speed to high and beat until thick - about another 2 mins
  7. Spoon the mix into the liners filling the cups about 2/3 of the way to the top.
  8. Bake for 15-20 mins - until a toothpick poked into the cupcake centers comes out clean.
  9. Remove the cupcakes from the baking plans and allow to cool completely before frosting.
What you do for the chocolate fudge frosting
  1. In a microwave-safe bowl, heat the chocolate at high power in 30-second intervals, stirring, until most of the chocolate is melted.
  2. Stir until completely melted, then set aside to cool to room temperature.
  3. In the bowl of an electric mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy.
  4. Add the egg yolk and vanilla and beat for 1 minute, scraping down the side of the bowl.
  5. At low speed, slowly beat in the confectioners' sugar, about 1 minute.
What you do to decorate the cupcakes
  1. Put the chocolate fudge frosting in a pastry bag with a #5 Pastry Tip
  2. Using the ice-cream frosting technique (see image below) start from the center of the cupcake and spiral out one time to the edge of the cupcake
  3. Switch to a new pastry bag with #5 pastry Tip and fill it with Nutella
  4. Starting at the center spiral out to about the size of a silver dollar and trace up to make a pointed tip
  5. Insert one cookie at an angle into the frosting.
Beta Nutrition
calories
13577
fat
954g
protein
109g
carbs
1254g
Full Info.
Jessy + Melissa https://www.jessyandmelissa.com/
Ice Cream Frosting Technique

Ice Cream Frosting Technique