Who can resist the aroma of the hazelnut and chocolate paste called Nutella? Even only the name can provoke our test buds :)___ ....And what if Nutella becomes devil's food cupcakes? A double dose of pleasure, I think.
These cupcakes are a combination of Martha Stewart and Hummingbird Bakery creations. The base cake is Martha's devil's food cupcakes. But I adjusted the amount of sour cream to see how it would affect the finished goods. For the frosting, I took the recipe from "The Hummingbird Bakery Cookbook." But I reduced the amount of icing sugar to control the overall taste not to be too sweet.
The frosting somehow were too sweet for me. So I did another round with even less sugar. Also the unsalted butter, as the original recipe calls for, was replaced with salted one to balance the sweetness of Nutella.
The result:
~ Devil's Food Cupcakes turned out great! The texture was like feather -- light & soft, almost melted in the mouth. Loving it! I'll definitely repeat baking and baking them again :)
~ Nutella Frosting (the second round) were easier to have for me than the original one.
~ The overall was yummy! Devil's food cupcakes went well with Nutella frosting. I had 3-4 of them at a time. Heheheheh. They are such devils!!
PS. For an extra mile, try Monkey Devil's Food Cupcakes here for the base cake. Bananas go well with Nutella and chocolate too.
= = = = { Recipe } = = = =
DEVIL'S FOOD CUPCAKES
Please refer to the earlier Monkey Devil's Food Cupcakes recipe here, but omit bananas.
NUTELLA FROSTING
Adapted from The Hummingbird Bakery Cookbook
Yields : for 12 cupcakes
Ingredients
- 180 g. icing sugar
- 100 g. butter, room temperature
- 25 ml. milk
- 100 g. Nutella
Beat sifted icing sugar and butter together until well mixed. Slowly pour in milk. Beat the mixture until light and fluffy. Stir in Nutella and fold thoroughly
Posts
No comments:
Post a Comment