Sunday, February 12, 2012

Coffee and Nutella Chocolate Cupcakes

So every time I come across a recipe for a chocolate cake or cupcake I say to it, "What makes you different?" "Why should I choose you over other recipes?" I ask this because time and time again I try a new recipe and really the only difference is the ratios of flour and cocoa powder, or maybe the addition of sour cream, (which doesn't really 'wow' me). I try the finished product and although it may be good, it's not what I would call 'worth the calories'. Maybe I'm just super picky when it comes to my desserts. I really want to be impressed when it comes to cupcakes. It's so depressing when the flavors are over powered by just an intense sweetness of powdered sugar.

When you look at this cupcake and ask what makes it different, you'll be pleasantly surprised by the addition of coffee and brown sugar to the batter. I wanted to try something new with the icing to make it unique. I decided to add Nutella and coffee to a traditional chocolate icing to really send this over the edge.

What I like most, is the cake part isn't overly sweet. This is more of a rich and decadent cupcake. Enjoy!


Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup packed brown sugar
- 3/4 cup cocoa
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 3/4 cup vegetable oil
- 2 large eggs
- 2 teaspoon vanilla extract
- 1 cup coffee (I used a hazlenu K-cup)


1. Preheat oven to 350. Grease cupcake pan.

2. In a large bowl, stir together the flour, brown sugar, cocoa, baking powder, baking soda and salt, breaking up any lumps of brown sugar and cocoa. .

3. Add the milk, oil, eggs and vanilla and whisk until well blended. Add the coffee and whisk until blended. The batter will be thin.

4. Fill tins about 3/4 full, and bake for about 20 minutes, until the tops are springy to the touch and a toothpick comes out clean. You don't want to over bake these! Nothing sucks more than a dry, over baked cupcake. Cool completely before frosting them.

Chocolate Icing
- 1/4 cup butter, softened
- 1 cup cocoa
- 1 3/4 cups powdered sugar
-5-6 tablespoons Nutella
-3 tablespoons heavy cream
-1 tablespoon coffee

1. Over a double boiler, melt the butter, Nutella, and cream and stir to combine.

2. Combine the cocoa, powdered sugar, and flour. Add the Nutella mixture and 1 tablespoon coffee, if too thick add more cream in 1 tablespoon increments until smooth. Stir to combine.

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