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Here are the cupcake ingredients! I cut the recipe in half. Preheat oven to 350 F
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Use the paddle attachment
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Add all dry ingredients (including sugar) to the mixer and mix to combine
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Now turn the mixer on low and add all of the wet ingredients and then turn mixer to medium speed until well combined
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Perfect!
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Line cupcake tins with paper
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Use an ice cream scoop to portion the batter into the cupcake tin
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The half recipe made eight cupcakes. Now stick into the oven for 18-20 minutes. These only took 18 minutes to bake
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Let cool for 5 minutes in the pan and then transfer to a wire rack to cool completely
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Here are all of the buttercream ingredients
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Use the paddle/scraper attachment
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Cream butter
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Now add all of the powdered sugar
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Beat until pea-sized crumbs form
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Now add Nutella and vanilla
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Mix until well combined
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Turn mixer on low and add one tablespoon of milk at a time until whipped, lighter in color, and your preference for buttercream consistency
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Great! Now fill a piping bag with the buttercream and your choice of decorating tip
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I'm using a medium sized circular tip
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You can stop here or add a bit of Nutella drizzled on top!
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Soften Nutella in the microwave for about 10 seconds and then put the Nutella into a piping bag with a number one or two decorating tip
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Drizzle!
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Enjoy!
Ingredients
1½ | Cups Flour |
1½ | Cups Sugar |
¾ | Cups Cocoa powder |
2 | Eggs |
¾ | Teaspoons Salt |
¾ | Teaspoons Baking soda |
1½ | Teaspoons Baking powder |
¾ | Cups Buttermilk |
3 | Tablespoons Oil |
1 | Teaspoon Vanilla extract |
***for the buttercream frosting*** | |
2 | Cups Powdered sugar |
1 | Cup Softened butter |
¾ | Cups Nutella plus additional Nutella for decorating |
3 | Tablespoons Milk |
1 | Teaspoon Vanilla extract |