Triple Chocolate Nutella Cupcakes! Better brown chocolate ganache and reddish chocolate truffles. This Cupcake is the dream of a Nutella lover who dreams !!!
Triple Nutella Chocolate Cake Recipe
Love Nutella? Like chocolate cake? Then you are in the right place! Because today we are making three-layer chocolate cake. Correction: CHOCOLATE TRIPLE AND CUPCAKES NUTELLA.
Very sweet and very beautiful. Can we stop and gape for a moment ...?
material
For cupcakes:
- 3 tablespoons of coconut OR canola oil
- 1 stick of unsalted butter, melts and slightly cool
- 1/2 cup semi-sweet chocolate chips
- 1 cup of granulated sugar
- 2 large eggs + 1 large egg yolk, at room temperature
- 1 teaspoon of vanilla
- 3/4 cup + 2 tablespoons of all-purpose flour, not packaged
- 1/2 teaspoon of baking soda
- 1 teaspoon baking powder
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 cup full fatty acid cream
- 1/2 cup of hot coffee OR hot water
For Nutella Buttercream:
- 1 stick of unsalted butter, very soft
- 3 glasses of confectioner's sugar
- 1/4 cup unsweetened cocoa powder
- 3 tablespoons of Nutella
- 2 tablespoons of whole or half milk and half
- 1/4 teaspoon salt
- 1 teaspoon of vanilla extract
For the chocolate glaze:
- 1 and 1/4 cup of bitter chocolate chips
- 3/4 cup thick cream
- 18 Ferrero Rocher candies (published, see the post for more information about this product)
INSTRUCTIONS
For cupcakes:
- Preheat the oven to 350 degrees (F). Cover 12 cups of cupcake/muffin tin with cupcake liners and lightly spray the liner using non-stick spray (not allowed to help them peel directly).
- Melt the oil, butter, and chocolate together in the microwave, heat in 30 seconds, and stir each time. You can also melt the oil, butter, and chocolate over low heat on the stove, but I find microwaving much easier. Beat the mixture until it's completely smooth and set it aside to cool.
- In moderate clumping, combine flour, baking soda, baking powder, cocoa powder, and salt; stir until evenly mixed; set aside.
- In a large glass, beat the eggs, egg yolks, sugar, and vanilla together; shake until smooth. Add cold/butter/chocolate oil mixture and stir until smooth. Then add half the flour mixture, and half the sour cream. Repeat this process until everything is added, and added to mix until JUST combined - then quickly stir hot coffee/water. It's important not to mix, here! Stir until evenly distributed.
- Divide the dough between 12 liners in a prepared pan. Bake for 16-18 minutes, or until the toothpick inserted in the center comes out clean. * Cool completely before freezing.
For Nutella Buttercream:
- Get sugar and brown sugar, stir well to make sure the lumps and lumps are free!
- Using a handheld mixer OR a stand mixer equipped with a paddle attachment, shake the butter at medium-high speed to creamy; about 2 minutes. Reduce speed to low and complete sugar, then choose Nutella and milk, then add vanilla and salt. After all, ingredients have been added, shake at high speed until it is light and soft and combined; Beat at least 1 minute above.
- Cold cupcakes are refrigerated and cover with any garnishes if desired.
- Cupcake remains fresh at room temperature in an airtight container for up to 4 days.
For the chocolate ganache:
- Place brown chips in a wide, shallow, heat-resistant bowl. Then heat the cream using a small saucepan over medium heat. Bring to a boil, watch very carefully because it will happen quickly. After the cream boils, remove from heat and pour over the chocolate chips. Allow the cream and chocolate to sit for a while, then stir until it's completely smooth. Allow the ganache to cool for several minutes before you water it over the cupcakes. Press the Ferrero Rocher candy over each cupcake and let the ganache be set a few minutes before serving.
Note
* If the buttercream seems too thick, add more milk or cream, one tablespoon until you reach the desired consistency; if the buttercream seems too thin, add a little more sugar to the frosting. * If you plan to send "high miles" frosting like in the photo, double the frosting recipe. A cupcake that isn't frozen can be frozen for up to 2 months.
This recipe is inspired by baker by nature
