IMG_0874

Somehow these pictures got tucked away, but I made these cupcakes for a young lady in our office who just graduated high school a couple years ago! She’s a huge Nutella fan so I knew I had to come up with something good to impress her.
 
I found a recipe on the web for the buttercream and wishing now I would have researched it a little better. It tasted ok, but didn’t form the way I thought it would have like the bakeries do. Don’t know if I over mixed it or what, but somewhere I went wrong. Why does it always screw up when I use my last 4 eggs and it’s for a special occasion?!?! I’ll attempted the buttercream again using a different recipe and see if it gets me anywhere better.
 
So anyway back to Sam….. I wish her all the best in the future and the offer is still there if she wants to be a guest blogger one day since she studying to be a Nutritionist. (Maybe cupcakes wasn’t the best thing to make for her lol)
 
IMG_0872
 
Chocolate Hazelnut Cupcakes with Nutella Swiss Meringue Buttercream
Makes 24 regular cupcakes or 12 jumbo

Printer Friendly Version

Cupcake –
1 box Triple Chocolate Cake Mix
3 teaspoons instant espresso coffee

Preheat oven to 350 degrees F. Combine ingredients listed on cake mix according to directions reserving 1/3 cup water. Mix the 1/3 cup water with the espresso. Once dissolved stir into cake batter. Fill cupcake liners 3/4 of the way full and bake according to directions on box.

IMG_0453

Remove from oven and allow to cool completely.

IMG_0473IMG_0474

Swiss Meringue Buttercream –
4 large egg whites
1 1/4 cups sugar
8 ounces butter
1 tablespoon vanilla extract
5 tablespoons nutella

Combine the egg whites and sugar into a heatproof bowl and whisk over a saucepan of simmering water until sugar is dissolved and the mixture is as hot as you can get without the egg whites cooking.

IMG_0487IMG_0488

With the whisk attachment on your mixer, whisk the egg white and sugar mixture on high speed until a stiff meringue is formed and the mix has cooled down to room temperature.

IMG_0489IMG_0492

Now put the paddle attachment on your mixer and with the mixer on a low speed add a tablespoon or two of butter at a time. Once all the butter is incorporated turn the mixer up to medium speed and mix until the mixture is light and fluffy again.

IMG_0497

Add the vanilla extract and Nutella and mix on medium speed until the buttercream is a good piping texture.

Assembling the cupcakes –
Once the cupcakes have cooled, cut out a portion of each cupcake and insert a teaspoon of Nutella and a roasted hazelnut. Replace the portion of cupcake and then top with a swirl of Nutella Swiss Meringue Buttercream and chopped hazelnuts. Then drizzle some melted dark chocolate over the top or melted Nutella, and finally top with half of a Ferrero Rocher.

IMG_0871IMG_0876

Pin It on Pinterest

Share This