I love cupcakes, but I’m not much of a cupcake maker. I don’t really see the point of baking them when I can buy a delicious cupcake from Yum whenever I want. My craving is satisfied, and I’m not left with eleven little treats sitting around. Sometimes, however, I do get the urge to bake a batch.
It’s usually for a birthday or some other special occasion, but this time it was due in part to my desire to avoid studying and in part to the fact that I clicked on a link to a website called Ming Makes Cupcakes and I simply could not control myself. There were several varieties that I wanted to try, but I chose the Sour Cream Chocolate Cupcakes with Nutella Frosting because I already had most of the ingredients. The only thing that I did not have was sour cream, so I used plain yogurt instead. It was a success.
You might be wondering what could possibly be better than a half cup of Nutella.
Nutella mixed with powdered sugar and cream, of course! OH MAN is this good. And sweet. Very sweet. I licked the spoon about six times, and my stomach began to ache. But some things are worth the pain, and this is certainly one of them.
The only thing I would consider doing differently next time would be doubling the frosting recipe, or at least increasing it by 1/2. This amount was certainly enough to frost all of the cupcakes, but if you’re into frosting like my mom is, you will need about twice as much.
Note: The original recipe tells you to bake these for 30 minutes. Not sure if that’s a typo or not as most of the other recipes only have a 20 minute baking time. Whatever the case may be, mine only took about 20 minutes.
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