Delicious Nutella Cupcakes
This is definitely a crowd pleaser, in my experience, regardless what time of year - it always seems to be the season of Ferrero Rocher. Everyone seems to love the delicious combination of chocolate and hazelnuts (and Nutella!), so I’ve combined them into one of eveyone's favourite desserts - cupcakes!
one of my favourite cupcakes to make - everyone loves them!
This is definitely a crowd pleaser, in my experience, regardless what time of year - it always seems to be the season of Ferrero Rocher. Everyone seems to love the delicious combination of chocolate and hazelnuts (and Nutella!), so I’ve combined them into one of eveyone's favourite desserts - cupcakes!
Thanks to the olive oil, this cake has a slightly nutty flavour which I like to enhance by icing it with Nutella and sprinkling roasted hazelnuts on top.
You can get raw hazelnuts at Bulk Barn and simply roast them in the oven with a bit of vegetable oil. (Do keep an eye on them – they can burn very quickly!) Once cooled, I roll them in a towel to get the dries skin off of the hazelnuts. I then crush them the old school way by putting the hazelnuts in a towel and beating and rolling them with a rolling pin. (Careful - this can get messy!) You’ll want to keep some of them whole or at least chunky simply for the aesthetics.
This is perfect for any occasion. My 9 year old nephew loves these cupcakes as he loves anything with chocolate – especially Nutella!
Makes: 24 cupcakes
Preptime:
Cook time:
- Pre-heat oven to 350F
- In a large mixing bowl, combine eggs, vanilla extract, and sugar and whisk until a bit frothy. Add melted chocolate, olive oil and milk. Mix well.
- Combine flour, salt and baking powder. Add to the bowl of wet ingredients. Mix well.
- Pour batter into a lined cupcake tin. Fill approximately halfway.
- Bake for 40-45 minutes.
- Once well cooled, spread nutella on top of cupcakes and sprinkel hazelnut on top.
Chai Tea Latte Cupcakes
One of my favourite drinks for fall is, hands down, a chai tea latte. It was only a matter of time before I combined this amazing concoction together to create the perfect dessert. These cupcakes makes the perfect dessert to any fall or winter occasion. It’s all those warm fuzzy feelings captured in a cupcake.
You can feel the crispness in the air that is fall.
When the weather starts to change, I immediately want food that is warm and comforting. And now that I don't have to worry as much about summer's typical revealing clothes, I automatically eat more desserts!
One of my favourite drinks for fall is, hands down, a chai tea latte. To this day, I can't, for the life of me, understand why anyone would want a vegetable flavoured latte! I can't stand anything tasting like pumpkin - especially that artificial pumpkin flavouring. yuck!
Back in high school, a friend of mine first introduced me to her homemade chai tea, and I fell in love. I love all the warm spicy goodness that goes in to it - cardamom, nutmeg, cloves and my personal favourite, cinnamon, of course. It was only a matter of time before I combined this amazing concoction together to create the perfect dessert.
These cupcakes makes the perfect dessert to any fall or winter occasion. It’s all those warm fuzzy feelings captured in a cupcake.
Makes: 18 cupcakes
Prep time:
Cook time:
- 1/2 cup unsalted butter
- 1/2 cup sugar
- 2/3 cup instant chai latte powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 2 eggs
- 1/2 cup skim milk
- 1 teaspoon vanilla
- 3/4 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- Pre-heat the oven to 350 degrees and line cupcake pan with cupcake liners
- In a large mixing bowl, beat together the butter and sugar until fluffy (approximately 2 minutes).
- Add the chai powder, ginger, cinnamon, eggs, milk, and vanilla. Mix until well combined.
- Add the flour, baking powder, and salt until combined. Beat until smooth.
- Fill the cupcake liners about 2/3 of the way.
- Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.
- 2 cups icing (powdered) sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 cup vegetable shortening
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons cold water, as needed
- In a large mixing bowl, beat together all the ingredients until fluffy.
- Spread on cooled cupcakes using a spatula or icing tip.
