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Vanilla Nutella Cupcakes [By Tammy]

Written by Living the Gourmet, a trusted food and lifestyle site since 2008.

I am bad with time.  I'm that person that stresses and stresses but shows up late anyway.

I'm also bad with keeping up.  I'm never in the know.  I usually get the memo at the very last minute or the day of.  I go through spurts of being super social to going back to my little hideaway being indie or artsy or whatever you wish to call it.
I like the night.  I wake up at night and become the Energizer bunny.  "Where were you this morning??" I say to my 2 a.m. confident self but I digress…
February 5th was World Nutella Day.  I didn't find out until that morning.  I missed the boat, the train, and all the parties.  I was the lonely one standing outside the window watching the celebrations with a jar of Nutella in my hand thinking, "How did I forget? How did I not know?"
What is shocking is that I have a self-confessed affinity for Nutella (and Biscoff...ahem *cough*…but today it's all about Nutella so forget about the other guy)…Anyway, I am sure you can imagine the horror I felt.  It's like missing your best friend's birthday.
So here I am before you all, a day late and a dollar short.  Do you forgive me??  I've brought cupcakes... 😉
How about now? Good.

These Vanilla Nutella Cupcakes are so good, but Nocciolata is crazy good.
Nocciolatais an Italian organic spread of cocoa and hazelnut. It is creamy, rich, sweet and oh so delicious!!!  Given my history to stash a jar of chocolate hazelnut spread and hide it from the rest of the world, Living the Gourmet was more than pleased to review Nocciolata and present it today in commemoration of the party I missed.
For Vanilla Cupcakes:
(makes 1 dozen)
1¾ cup Cake Flour
¾ cup of sugar
1½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¼ cup vegetable oil
2 tablespoons margarine
½ cup sour cream
1 teaspoon vanilla extract
2/3 cup whole milk
1 large egg
For Nutella Frosting:
¼ cup Nutella or Nocciolata
4 tablespoons butter
¾ cup confectioner's sugar
½ teaspoon vanilla extract
Preheat oven to 350 degrees.
In a large bowl whisk flour, baking soda, baking powder and salt.  Set aside.
In another bowl, whisk oil, margarine, sour cream, vanilla extract, milk and egg.  Slowly add in flour mixture in spate adjustments until a nice smooth batter forms.
Pour cupcake batter into a lined cupcake pan.  Bake for about 20 minutes or until cake tester comes out clean.  Let cool in pan.
In the bowl of your mix master, beat butter until smooth and whipped.  Add confectioner's sugar until a thick smooth frosting forms.  Add Nutella and vanilla extract.
Once the cupcakes have cooled completely, spread frosting liberally on each cupcake and if desired grate a chocolate hazelnut candy over each cupcake.

Enjoy!

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  1. Laura@baking in pyjamas says

    I love nutella, these look very yummy. Thanks for sharing your recipe at Sweet and Savoury Sunday, we hope you stop by and link up with us again this weekend!

    Reply

  2. cooking with curls says

    These cupcakes look delicious Catherine!! I can never get those "days" right, I always seem to miss them. Thank you so much for sharing with us at Best of the Weekend! 🙂

    Reply