A simple cupcake is a wonderful thing. Maybe not as interesting as say, a donut, but a good chocolate cupcake is a classic.
Though it will always have a place in the Canteen kitchen, it is safe to say that out in the wilderness the beleaguered little cupcake has been shown no compassion. A simple cupcake no longer really exists. They’re piled to the ceiling with icing, or filled with things that are unmentionable, like candy, cookies or small children.
The worst offenders are hammered into submission as a platform for skyscraper like creations that no human should probably eat without bringing a party of ten to share.
Which is why we support the cupcake as it journeys back to its classic roots – just a small cake with a bit of festive icing. Indeed, the Canteen has tried to make some crazy cupcakes in the past that were over-the-top. But from here forward, unless it’s a special-special occasion, we are going to stick with the classics and make them so tasty no one will miss the bedazzled stuff.
The Nutella in this recipe isn’t the main event. It provides a turbo booster to the milk chocolate flavor. The icing is supposed to look like a single layer flower bloom though they came out more like Aretha Franklin’s infamous hat at the Obama 2008 inauguration. To see the “flower” might require an eye squint at the photo and a big imagination. Let’s just say my rocket scientist skills might be considered superior to my pastry piping abilities. And since I’m not a rocket scientist…
If you’re interested in the piping tip, it is a Wilton 2D and you can get one here. Get a few because they bend easily and then the icing comes out like a frayed piece of really old yarn.
Not only is the milk chocolate Nutella cupcake a simple little thing, it is a one bowl deal.
Back to classic and simple – with a twist of Nutella and plenty of chocolate.
|Milk Chocolate Nutella Cupcakes||
- 175 grams Canteen flour blend (1⅓ cups)
- 150 grams granulated sugar (3/4 cup)
- 30 grams Hershey’s unsweetened cocoa, sifted (1/3 cup)
- 1 heaping teaspoon baking powder
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 60 grams Greek yogurt (1/4 cup) (or sour cream)
- 37 grams Nutella (2 tablespoons)
- 3 extra-large eggs
- 75 grams warm water (1/3 cup)
- 112 grams canola oil (1/2 cup)
- 1 teaspoon vanilla
- 140 grams unsalted butter, slightly soft (10 tablespoons)
- 440 grams powdered sugar, sifted (4 cups)
- ½ teaspoon kosher salt
- 1 tablespoon Nutella
- 4 tablespoons Hershey’s unsweetened cocoa, sifted
- 2 teaspoons vanilla
- 3-5 tablespoons milk
- Preheat oven to 350°F. Place liners in a cupcake pan (16-18).
- In a large bowl whisk together flour, sugar, cocoa, baking powder, salt, and baking soda until blended. Add yogurt, Nutella, eggs, water, oil and vanilla. Using an electric mixer on low, blend all the ingredients together and slowly move the speed to high. Mix on high for a minute or two until the batter is fluffy. The batter will be somewhat thin. Scoop into each liner, about half-full.
- Bake 22-23 minutes or just until a toothpick comes out without crumbs. Cool in the pan five minutes. Transfer cupcakes to a rack to cool completely before frosting.
- Using an electric mixer, blend butter with powdered sugar in a large bowl, just until it forms a lumpy mess. Add the salt, Nutella, and cocoa. Blend in vanilla and milk, one tablespoon at a time until the mixture turns smooth, but thick. Whip on high until the frosting doubles in size and is very light and fluffy. Pipe or spoon onto cupcakes.