With a heavy heart, I share today’s post, the final post in the #tbt series.* I’ve enjoyed these weekly walks down memory lane back to the time when I first got into blogging. Some pictures were better than others (especially better than this one here), but what they all have in common is a genuine love for baking. Some things never change.
Saving the best for last, I’m happy to share this Nutella cupcakes recipe. I thought I’d leave things on a high note, a highly exposed one too. Recipe after the jump.
Nutella cupcakes taste as good as they look and sound. They’re a chocolate lover’s dream, and really couldn’t be any easier to put together. I used my favorite Hershey’s “Perfectly Chocolate” Chocolate Cake recipe for the cupcakes, but a box mix would do too, whatever floats your boat. The real standouts are the Nutella buttercream and Nutella filling anyway. Core your cupcakes, drop some straight-up chocolate-hazelnut spread in there, frost to cover up the evidence, and the rest is up to you. Share ’em, eat ’em, I hope you love ’em.
That does it for this last #tbt post. We had a good run, but I’m happy to spend more of my time looking forward, not back. Now I’ll need to find a new way to fill my Thursdays, so if you have any suggestions, I’d love to hear them.
- 2 sticks unsalted butter, softened
- 1 13-ounce jar of Nutella
- pinch of fine sea salt
- 1 tablespoon clear vanilla extract
- 1.5 pounds powdered sugar, sifted
- 6-8 tablespoons heavy cream or milk
- In a large mixing bowl, cream butter and Nutella until well blended, thick and fluffy, about 5 minutes.
- Slowly add in powdered sugar, and continue mixing until well blended.
- Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened.
- Add an additional 3-5 tablespoons of cream/milk until you reach your desired consistency.
- Beat at high speed until frosting is smooth and fluffy, about 3 minutes.
- Transfer buttercream into piping bag and frost away!