Recipes

CHOCOLATE CUPCAKES WITH NUTELLA FROSTING

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.

CHOCOLATE CUPCAKES WITH NUTELLA FROSTING

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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