Today is the last of my guest posts, and it’s from one of the sweetest and most genuine bloggers I know. I’ve only become acquainted with Tracy from Sugarcrafter in the last few months, and I really just enjoy her as a person. She also has a beautiful blog with tons of gorgeous pictures, so be sure to check it out.
Hi there! I’m Tracy from Sugarcrafter, and I’m so excited to be guest posting on Kristan’s blog today…although, I am a little nervous. See, I think we can all agree that Kristan is one of the most hilarious people ever – her blog posts always leave me rolling on the floor laughing while my husband stares at me like I have three heads. I, however, am not so funny, or cool. Despite the fact that I’m in my twenties, I mostly have the hobbies of a sixty-year old grandma. I have quilting parties with my friends, I recently joined a knitting group, and one of my favorite things to do in the summer is can preserves for the upcoming winter…although, at least the canning movement is becoming more mainstream and therefore cool, so that’s something right? Right?!
For the nutella cupcakes:
- 2 cups flour
- 1/2 cup dark cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup sugar
- 2 eggs
- 1 stick unsalted butter, softened
- 1/2 cup nutella
- 1/2 cup milk
For the nutella cream filling:
- 1 cup heavy cream
- 2 Tbsp nutella
For the nutella buttercream frosting:
- 2 sticks unsalted butter, softened
- 3 cups powdered sugar
- 3 Tbsp nutella
To make the cupcakes, preheat the oven to 350 degrees and line a muffin pan with cupcakes liners. Sift together the flour, cocoa powder, baking soda, baking powder, and salt. In a large bowl, beat the eggs and sugar for 3-5 minutes or until the mixture is pale and thick. Add in the butter and beat until combined. Then, add in the nutella. Add the flour mixture and milk half at a time until well-blended. Divide batter into the cupcake liners, filling 2/3 full. Bake about 25 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool completely. The centers may sink in a little, but that’s okay since we’re going to remove them for the filling anyway. Once cooled, use a knife to cut a hole in the center of each cupcake and then scoop out the cake.
To make the nutella filling, whip the cream until stiff peaks form. Beat in the nutella. Scoop the filling into a piping bag and pipe into the center of each cupcake.
To make the frosting, beat the butter until smooth. Add in the powdered sugar gradually until all of it has been incorporated, and then beat in the nutella. Decorate the cupcakes as desired – once frosted, I sprinkled mine with chocolate sprinkles. Makes about a dozen and a half cupcakes.
Tracy, thanks so much for guest posting for me…the cupcakes look amazing!!
P.S. I totally need to get you aboard the Housewives crazy train…you don’t know what you’re missing.
Have a happy Monday!! I’ll be back to posting this week and can’t wait to talk to you guys!!