11 November 2011

Nutella Cupcakes

For Nutella lovers, what could be better than a Nutella cupcake?

I've bookmarked this recipe from Tartelette's beautiful blog for a while.
The enticing deep brown chocolate cake, top with an equally decadent Nutella & cream cheese frosting...
Tell me you are not seduced.

So what happened to mine?
Although they turned out looking decent, it wasn't as deep brown as Tartelette's.
And she must have used a different type of rice flour from me, for mine turned out very very crumbly. And I mean VERY VERY crumbly. (I used 100g rice flour and 100g plain flour.)

I could only blame it on the rice flour I used.
Perhaps I'll try this again with all plain flour.
Or I might just stick with my trusty cupcake recipe and experiment with adding as much Nutella as possible.

For a Nutella lover, I also felt that there wasn't enough Nutella kick in this recipe.
So I'm gonna push the limit next round and add as much Nutella as the batter can handle.

So here it is... Nutella Cupcakes recipe found on Tartelette's blog.
If any of you give this a shot and succeed, do let me know. Maybe I missed an ingredient somewhere...

Makes 12 cupcakes.

125g unsalted butter, at room temperature
1/3 cup (110gr) honey or light brown sugar
1 tablespoon ground coffee
2 tablespoons milk
1/4 cup Nutella
2 large eggs
1/2 cup plus 2 tablespoons (100 gr) superfine sweet rice flour
1/4 cup (50 gr) millet flour
1/4 cup (50 gr) cornstarch (or use tapioca flour)
1 teaspoon baking soda
pinch of salt
Use 200gr all purpose flour to replace the sweet rice and millet flours and the corn starch if desired.

Preheat the oven to 350F. Place 12 muffin liners inside a muffin pan and lightly brush with melted butter (or cooking spray).
In an electric mixer, whip the butter and honey until fluffy at medium speed, 2-3 minutes. Reduce the speed to low and add the coffee, milk and Nutella. Still on low, add the eggs, one at time and scraping the bowl after each addition. In a separate bowl, mix together the flours, cornstarch, baking soda and salt and slowly fold this in with the butter - Nutella mixture until the mixture is smooth. Divide evenly among the muffin liners and bake 20-25 minutes. Let cool completely before frosting or enjoy warm without.


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