This recipe basically uses up one large jar of Nutella between the cupcakes and the icing. You can also use some melted Nutella to drizzle on top of the finished cupcakes. Because there’s sour cream in the ingredients, you get a really moist and light result which is a pleasant surprise as small cupcakes can suffer from over baking and drying out..
The recipe is originally in cup measurements (U.S) and I would only use cup measurements if that’s what it calls for. Don’t go between metric and cups as there’s a chance your recipe won’t turn out properly. If you prefer, you can use a converter to change to metric but it’s handy to have a set of cups in your kitchen to use for times like these. They are available in practically every supermarket and of course in specialist shops. You don’t have to pipe the Nutella Buttercream as I did. They will be just as delicious if you use a palette knife and spread the icing on top.
1 2/3 cups plain flour
1 cup caster sugar
1/4 tsp bicarbonate soda
1 tsp baking powder
3/4 cup butter at room temperature
1/2 cup Nutella
3 egg whites
1 tsp vanilla extract
1/2 cup sour cream
1/2 cup milk
Preheat oven to 180C. (Fan)
Whisk together the flour, sugar, bicarbonate soda & baking powder in a large bowl.
Add butter, Nutella, egg whites, vanilla, sour cream and milk and mix on medium speed until smooth.
Fill the cupcake cases just over half way and bake for 19 – 21 minutes.
Remove from the oven and allow to cool for 1-2 mins then place on a cooling rack to complete cooling.
1 cup butter
4 cups icing sugar (I didn’t use full cups, just a bit less)
1/2 cup Nutella
2 tbsp. water
Mix the butter until smooth.
Add 2 cups of the icing sugar and mix again till smooth.
Add Nutella and 1 tbsp. water, mix again till smooth.
Add the remaining icing sugar and other tbsp. of water and mix until all smooth.
Once the cupcakes are totally cool (I made mine the day before and iced them the next day), ice them either with an icing bag and large nozzle or with a palette knife.
If you want, you can warm up about 1/4 cup Nutella for about 15-30 seconds till it’s pourable and drizzle over the cupcakes.
Another serving option is to cut strawberries into thin slices and decorate each cupcake with a fan like shape.
A little note to remember: You may see little bits of butter in the cupcake batter but not to worry. They will melt as the cupcakes bake and add to the overall yumminess !
Naked Cupcakes (oooh!)