Easy Self-Frosting Nutella Cupcakes | Small Batch Cupcake Recipe
Easy Self - Frosting Cupcakes Recipe | Nutella Swirl Cupcakes
:: Cook Me Food ::
These moist, soft and fluffy cupcakes are the easiest frosted cupcakes you’ll ever make. For those who love chocolate icing on their cupcakes but haven’t perfected the art of piping frosting, this recipe is for you!
You’ll need:
• 1 1/3 cup all-purpose flour (spooned & leveled)
• 1 ¼ tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter (room temperature)
• 1 cup white sugar
• 2 large eggs (room temperature)
• 2 tsp vanilla extract
• ½ cup full fat sour cream
• 1/3 cup Nutella
Makes 12 cupcakes
:: HELPFUL HINTS ::
* Measure your flour correctly. Adding too much flour will result to dry and crumbly texture of cupcakes when baked. Fluff the flour in the container before scooping it out. Lightly spoon the flour directly into the measuring cup until it mounds well above the top of the measuring cup. Using the back of the dinner knife (non-serrated side is facing the flour), sweep the knife over the top of the cup to remove the excess flour.
* For a fantastic swirl: Use a scooping motion and swirl the Nutella with the batter so that some of the batter comes up on top of the Nutella. (As shown in the video)
Happy baking!
Thank you so much for watching!
MOIST CHOCOLATE CUPCAKE Recipe
✔️Moist Chocolate Cupcake
1 whole egg [large, 60 grams]
1 cup granulated sugar [200 grams]
1/2 cup fresh milk [120 ml]
1/2 cup oil (any cooking oil) [120 ml]
1 tbsp white vinegar [15 ml]
1 cup all purpose flour [135 grams]
1/3 cup unsweetened cocoa powder [35 grams]
1 tsp baking soda [5 grams]
1/2 tsp salt [3 grams]
Yield: 12 to 14 pcs cupcakes (3 oz.)
Cupcake liner size: 2 diameter x 1.25 height
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Triple Chocolate Muffins! Recipe tutorial #Shorts
How to make Triple Chocolate Chip Muffins!
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Vegan Recipe: Close-tess Cream-filled Cupcakes
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Chef Chloe has a friend in the kitchen to help her make some chocolatey vegan cupcakes that are just as moist and fluffy as any cupcake with butter and eggs!
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Close-tess Crème-Filled Cupcakes
Make-Ahead Tip:
The Chocolate Cupcakes can be filled with Crème Frosting and frozen for up to 2 weeks. Thaw cupcakes and apply Chocolate Ganache topping and swirl design before serving. Any leftover Crème Frosting can also be stored in the refrigerator for up to 2 weeks.
CHOCOLATE CUPCAKES
1 1/2 cups all-purpose flour (or gluten-free all-purpose flour plus ¾ teaspoon xanthan gum)
1 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cold coffee or water
1/2 cup canola oil
2 tablespoons white or apple cider vinegar
2 teaspoons pure vanilla extract
Preheat the oven to 350 degrees. Line 2 (12-cup) cupcake pan with 14 cupcake liners.
In a large bowl, whisk together flour, sugar, cocoa, baking soda, and salt. In a separate bowl, whisk together coffee, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.
Fill the cupcake liners about two-thirds full with batter. Bake for 16 to 18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.
To assemble the cupcakes: Fit the piping bag with a small round or Bismarck tip and fill with the Crème Frosting. Insert the tip into the center of the top of each cupcake and squeeze the bag to fill with about 2 to 3 teaspoons frosting. There is no need to scoop out any of the cake. Spread the top of each cupcake with a thin layer of Chocolate Ganache and pipe a 4-loop design with the Crème Frosting.
CRÈME FROSTING
1 cup non-hydrogenated vegetable shortening
3 cups powdered sugar
1 teaspoon pure vanilla extract
2 to 5 tablespoons soy, almond, or rice milk
1 piping bag, fitted with a small round or Bismarck tip
To make the Crème Frosting: Using a handheld or stand mixer, beat the shortening until smooth. With the mixer running on low, add powdered sugar, vanilla, and 1 tablespoon nondairy milk at a time, as needed, until frosting reaches a spreadable consistency. You may not need to use all of the nondairy milk. Beat on high for 2 more minutes until light and fluffy.
CHOCOLATE GANACHE
1 cup semisweet chocolate chips (dairy-free)
¼ cup canned coconut milk, mixed well before measuring
2 tablespoons canola oil
Melt chocolate chips and coconut milk in a double boiler or microwave. Whisk in oil until smooth.
Makes 14 cupcakes
Chocolate Chip Muffins | Bakery Style Muffins | How Tasty Channel
The most easy, soft and fluffy Chocolate Chip Muffins recipe scented with vanilla and loaded with a lot of chocolate chips!
In this recipe you can find all the tips to get a bakery-style muffins with a professional high domed top like the ones at the bakery.
Everyone will love it!
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