It has been a subject of debate at work on which is better - cookie butter or nutella. When the poll came to me, I said both together. I then went on a mission to make something including both items. I usually stay away from buying either cookie butter or nutella due to my complete lack of self control to eat them in moderation. These cupcakes turned out as well as I had hoped. The cupcake recipe is from one of my favorite food blogs - Sally's Baking Addiction. The nutella frosting is absolutely amazing and something I will absolutely be carrying forward to try with other cupcakes or on a cake in the future.
Ingredients:
Cupcake:
3/4 cup flour
1/2 cup cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs, at room temperature
1/2 cup sugar
1/2 cup brown sugar
1/3 cup canola oil
2 teaspoons vanilla
1/2 cup buttermilk*, at room temperature
Filling:
1/2 jar cookie butter
Frosting:
1 1/2 sticks butter, at room temperature
1/2 cup nutella
1/2 teaspoon vanilla
2 cups powdered sugar
2-3 tablespoons cream
*Note: To substitute buttermilk, pour 1 tablespoon white vinegar in a measuring cup and fill milk up to 1/2 cup line. Stir and let sit for 5-10 minutes to curdle.
Preparation:
1. Preheat oven to 350 degrees. Line muffin pan with cupcake liners. This makes 18 cupcakes.
2. To make cupcakes, sift flour, cocoa powder, baking powder, baking soda, and salt together. Set aside.
3. Mix eggs, oil, vanilla, sugar, brown sugar, and buttermilk together. Gradually add dry ingredients.
4. Fill cupcakes liners HALF full. This is important to not overfill.
5. Bake cupcakes for 15-17 minutes. These overbake quickly, so watch closely. Set aside to cool.
6. After cupcakes cool, hollow out the center of each cupcake using a knife or cupcake plunger ($6 on Amazon and the most fun tool to use).
7. Using 2 spoons, place about a tablespoon of cookie butter in the of each cupcake.
8. To make the frosting, cream butter and nutella together. Gradually add powdered sugar. Once combined, add cream a little a time until frosting is the desired consistency. Frosting is best used at room temperature.
9. Frost cupcakes! I used a pastry bag and a closed star tip.
Ingredients:
Cupcake:
3/4 cup flour
1/2 cup cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs, at room temperature
1/2 cup sugar
1/2 cup brown sugar
1/3 cup canola oil
2 teaspoons vanilla
1/2 cup buttermilk*, at room temperature
Filling:
1/2 jar cookie butter
Frosting:
1 1/2 sticks butter, at room temperature
1/2 cup nutella
1/2 teaspoon vanilla
2 cups powdered sugar
2-3 tablespoons cream
*Note: To substitute buttermilk, pour 1 tablespoon white vinegar in a measuring cup and fill milk up to 1/2 cup line. Stir and let sit for 5-10 minutes to curdle.
Preparation:
1. Preheat oven to 350 degrees. Line muffin pan with cupcake liners. This makes 18 cupcakes.
2. To make cupcakes, sift flour, cocoa powder, baking powder, baking soda, and salt together. Set aside.
3. Mix eggs, oil, vanilla, sugar, brown sugar, and buttermilk together. Gradually add dry ingredients.
4. Fill cupcakes liners HALF full. This is important to not overfill.
5. Bake cupcakes for 15-17 minutes. These overbake quickly, so watch closely. Set aside to cool.
6. After cupcakes cool, hollow out the center of each cupcake using a knife or cupcake plunger ($6 on Amazon and the most fun tool to use).
7. Using 2 spoons, place about a tablespoon of cookie butter in the of each cupcake.
8. To make the frosting, cream butter and nutella together. Gradually add powdered sugar. Once combined, add cream a little a time until frosting is the desired consistency. Frosting is best used at room temperature.
9. Frost cupcakes! I used a pastry bag and a closed star tip.