White chocolate cake filled with white chocolate ganache topped with whipped Nutella buttercream make these cupcakes the perfect cupcake to satisfy your sweet tooth!
A couple months ago, my husband Dave transitioned into the Warrior Transition Unit – Europe. The WTU is a special unit in the Army that specializes in helping injured soldiers get well or transition out of the Army. After 11 years serving on active duty, 2 deployments to Iraq and 1 to Afghanistan and countless hours of training, Dave suffers from combat related PTSD, TBI (traumatic brain injury), anxiety, depression, nightmares, sleepless nights… just to name a few.
So when Dave asked if I would make cupcakes for him to bring to his combat stress support group, well… of course I said yes. Anything I can do to help bring a little bit of joy, comfort and happiness to these injured soldiers I’m more than happy to do.
Dave’s two favorite flavors are white chocolate and Nutella so what better opportunity to make a cupcake filled with his favorites. Thus this White Chocolate Nutella Cupcake was born!
The base of this cupcake starts with a white chocolate cake that has chunks of white chocolate folded into the batter. Filling the cake is a simple to make, yet rich and delicious white chocolate ganache. Topping these cupcakes is a whipped Nutella buttercream, white chocolate shavings and a hazelnut wafer cookie.
The best part about these cupcakes though… Dave frosted and decorated every last one of them. He’s pretty darn good with a piping bag!
I think my favorite bite of these cupcakes was one where I got a bit of the white chocolate ganache and a bit of the Nutella buttercream. Creamy, delicious goodness.
When Dave brought them to his group and the soldiers could hardly believe Dave helped make them… let alone frost them. Needless to say, they were a huge hit and everyone loved them.
White Chocolate Nutella Cupcakes
Yield: 2 dozen
Cook Time: 18 minutes
Total Time: 18 minutes
3 cups cake flour
3 tsp baking powder
1/2 tsp salt
14 Tbsp unsalted butter, room temperature
1 1/2 cups sugar
1 vanilla bean, deseeded
6 egg whites
1 cup milk
1 tsp vanilla
100g white chocolate, roughly chopped
200g heavy cream
200g white chocolate
1 cup unsalted butter, room temperature
1 heaping cup Nutella
3 cups powdered sugar
½ cup heavy cream
pinch of salt
White chocolate, for shavings
Hazelnut wafer cookies
Preheat oven to 350 F degrees. Line cupcake pan with liners.
In a large bowl, whisk together the flour, baking powder and salt.
In the bowl of your stand mixer, cream together the butter and sugar for 2 minutes. Add the vanilla bean seeds and mix until combined
In another bowl, whisk together the egg whites, milk and vanilla. Pour this in 4-5 parts into the egg/butter mixture mixing well after each addition.
Add the flour mixture and mix only until just combined. Make sure to scrape down the sides and bottom of the bowl to ensure everything is incorporated but do not overmix the batter.
Fold the chopped chocolate into the batter.
Fill cupcake liners ¾ full.
Bake for 18-20 minutes or until a toothpick comes out clean.
Cool in pan for 5 minutes then transfer to a wire rack to cool completely.
After the cupcakes have cooled, core the center out of each cupcake.
Chop the chocolate into small pieces and place in a small glass bowl.
Heat the cream until just bubbling, but do not boil.
Pour the hot cream over the chocolate and let sit for a few minutes. Stir gently with a rubber spatula until all the chocolate has melted. Set aside to cool.
Once cooled, fill the hole of each cupcake with ganache.
In the bowl of your stand mixer, cream together the Nutella and butter for 2-3 minutes. You want the color to lighten by a few shades.
Add the powdered sugar, scrape the sides of the bowl and mix until combined.
Pour in the heavy cream and beat until smooth. Scrape the bowl again.
Mix in the salt.
Beat on high for 3-4 minutes or until the buttercream has become light and fluffy.
Fill a piping bag fitted with a Wilton 1M piping tip with buttercream and pipe swirls of frosting on to each cupcake.
Top with shaved pieces of white chocolate and a hazelnut wafer cookie.
Moist red velvet cake piled high with rich and creamy Nutella buttercream make these Red Velvet Nutella Cupcakes!
This week is an interesting one in my house because I have a house guest. We’re hosting a recently-turned-20-year-old college student who is traveling Europe for the summer between his two semesters of NYU in Paris and Prague. Jack is the son of a friend of mine from college. A growing boy. A boy with a bottomless pit of a stomach.
I have a teenage girl, a baby and a soldier who watches his diet. Jack has given me a bit of Culture. Shock.
Jack is 6’3″ and about a buck twenty… wet. And he can eat! The first night he was here we went out for ice cream and he put away a double scoop on a cone and then a 3 scoop sundae of ice cream. Yeah – I don’t know where he puts it all. And I’m totally jealous. haha
I promised his Mom I would bake for him while he’s here. Of course. hehe He requested red velvet… but since I had just made red velvet cupcakes I asked him for another flavor. Chocolate he says.
What could I possibly do different with red velvet or chocolate?
OH! Jack loves Nutella too!
Done! Red Velvet Nutella Cupcakes is what I’ll make! Moist red velvet cake topped with a rich Nutella buttercream. YES!
To make these cupcakes extra special, I used my brand-new not-even-on-the-market-yet grease proof liners from Sweets & Treats Boutique! Only myself and one other blogger have these polka dot liners! So a big thanks to Shannon for letting me have an exclusive first look at these sweet liners!
Don’t you just love the red velvet cupcakes in the Sweets & Treats Boutique liners? Polka dots just make everything more fun!
Shannon sent me the polka dot liners in 4 c0lors – black, red, green and blue. And I can’t wait for them to be available in a rainbow of colors! LOVE them!
Red Velvet Nutella Cupcakes
Yield: 18 cupcakes
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Red Velvet Cupcakes
2 1/2 cups flour
2 Tbsp dark chocolate cocoa powder (I used HERSHEYS)
1 tsp baking powder
1 tsp salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs
1 cup milk mixed with 2 tsp white vinegar - let stand for 5 minutes before using
Here in Germany, crepes are very popular. I’d seem them in the states before, but never really ventured to try them… I mean really, it just seemed like a skinny pancakes with fruit. How good could that be?
But… then I moved here and they are everywhere! There is always at least one crepe stand at every market, festival or event we go to! Every couple months, the little German candy store at the PX has a crepe cart out front and makes them fresh to order. The other day, I ordered one stacked with fresh cut strawberries, bananas and NUTELLA!
Oh. My. Nom.
I don’t know what was wrong with me to think these things weren’t anything but DELICIOUS and that they should be consumed as often as possible.
How do I go from crepes to muffins? Well, I have lots of strawberries currently in my kitchen and I scored big on a bunch of ripe bananas at the store yesterday and of course I have a big giant jar of Nutella in my cabinet… so basically that means I have no excuse not to make something with them! I haven’t made a muffin in a while… so WAH LAH! This creation was born!
Layered Strawberry, Banana & Nutella Muffins
Yield: 2 dozen muffins
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Inspired by traditional German crêpes, these crumbly muffins layered with fresh sliced bananas, Nutella and fresh cut strawberries are perfectly delicious!
3 cups flour
1 tsp salt
1 Tbsp + 1 tsp baking powder
1 cup sugar
1/2 cup canola oil
2 large eggs
1 cup buttermilk (If you don't have buttermilk on hand, pour 1 Tbsp of vinegar into a measuring cup, add 1 cup of milk and let sit for 5 minutes.)
2 tsp vanilla extract
1 1/2 cups fresh strawberries, chopped/diced
2 ripe (but not mushy) bananas, thinly sliced
1/2 cup (more or less) Nutella
Sugar - for topping (course ground if you have it, like turbinado)
Preheat oven to 350 F degrees. Line a muffin tin with liners.
In a medium bowl, whisk together the flour, salt, baking powder, and sugar. Set aside.
In a large bowl, whisk together oil, eggs and vanilla together.
Gently fold in the flour mixture in three parts, alternating with the buttermilk. NOTE: DO NOT overmix! Mix only until all the flour has been incorporated and the majority of lumps are gone.
Gently fold in the strawberries.
Place two banana slices at the bottom of each liner.
Drizzle or pipe 1/2 Tbsp or so of Nutella over the banana slices. NOTE: I put the Nutella in a ziploc sandwich bag, cut the tip and squeezed it over the bananas... much easier than spooning.
Fill the liners with the batter 2/3+ full, making sure to get strawberries in each cup.
Top each muffin with a generous sprinkling of sugar.
Bake muffins for 20-22 minutes or until a toothpick comes out clean.
Let cool in pan for 4-5 minutes before removing to a wire rack to cool completely. NOTE: If you want to eat these warm, you can... but I'd suggest letting them cool for at least 30 minutes so the Nutella has time to set up... they are a bit gooey on the bottom! BUT SO YUMMY!
I’ve never had Nutella before, seriously, not a lie. But I’ve been told it’s fabulous. I’m pretty sure I’ve stayed away from it because I’ve been allergic to nuts my entire life. Continue Reading “Nutella Bliss Cupcakes”