D’s (pre)Birthday Weekend

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D is a week away from turning a quarter century. . .that’s right, 25! He’s excited his insurance will go down and he’ll save a little money. I’m excited about an opportunity to make him cupcakes.

We’re celebrating a week early and heading down to LA for some live music, baseball, and good eats. I can’t decide what I’m most excited about. We’re gonna see a band that has a special place in our hearts. Back in our college days, we would go see them every time we had a chance. Before we moved, they played mainly in the South and Midwest, but their popularity has spiked (rightfully so), so they’re taking a West Coast tour. Check ’em out. . . The Turnpike Troubadours.

Band Pic(photo source)

While we have the festivities planned, no birthday celebration is complete without a cupcake. D loves the moist, dense, brownie cupcakes from a local shop, so I’m gonna try to recreate those little puppies! If they don’t live up to their inspiration, at least there will be Nutella buttercream frosting. Two thumbs up on that.

I’m scaling this recipe back because extra cupcakes don’t go over well here. Zero self control. The original made around 2 dozen, but this puppy makes 5 cupcakes

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I wanted them to be extra fudgy in the middle, so I added a dollop of Nutella into the batter.

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Considering I scaled the recipe back, some of the measurements may seem a bit odd, but go with it. It’s gonna be fine, there’s Nutella involved.

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First, take about half a stick of butter and melt it in the microwave. Once melted, add 1/2 cup plus 1 TBSP sugar and pop it back in the microwave. You want to cook it for about another 20-30 seconds at half power, stir, and then cook for another 20-30 seconds. Try not to let it come to a boil.

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Now a heaping TBSP of Nutella to the butter/sugar mixture and whisk together.

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Now, in a separate bowl, add the 1/4 cup plus 1 TBSP cocoa, 1 egg, and 1/4 tsp each of vanilla extract, baking powder, and salt. Pour the butter/sugar mixture over that, and whisk together. It will be deliciously shiny and smooth.

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Now, take 3/8 cup of flour and add to the batter and mix it up. The batter will be dense and somewhat stiff. Totally fine.

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Spoon the batter into a muffin tin, filling them about 3/4 full. I used a large cookie scoop to ensure even amounts. It should make about 5 cupcakes.

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Bake them at 350°F for 18-20 minutes. For the last 5 minutes, I turn the oven up to 400°F because that gives them a crusty outside to contrast the fudgy inside. mmmmmmmm.

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You know they are done when a toothpick comes out almost clean.

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Now for the frosting.

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Beat the 2 oz room temperature butter with an electric mixer to break it up, and then add 1/2 cup of powdered sugar. Beat together until smooth. Then add 1 heaping TBSP of Nutella, a splash of vanilla, and a pinch of salt and beat. I added a little more powdered sugar because it wasn’t stiff enough. You may need to add more powdered sugar or a little milk, depending on consistency.

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It’ll look something like this. The small pinch of salt is what does it for me. So good.

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All you gotta do is frost these bad boys and devour.

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D waited at least 45 seconds to eat one once he got home.

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Success. See ya later! 🙂

Full Recipe

Nutella Cupcakes

1/4 cup butter

1/2 cup + 1 TSBP sugar

1 heaping TBSP Nutella

1 egg

1/4 cup + 1TBSP cocoa

1/4 tsp salt

1/4 tsp baking powder

1/4 tsp vanilla extract

1/4 cup + 1TBSP flour

1. Heat oven to 350°F. Grease half of one muffin tin.

2.  Melt butter in microwave. Once melted, add sugar and cook at half power for 2, 20 sec intervals, stirring between. Do not let this mixture boil if you can. Remove form the microwave, add Nutella, and stir to combine.

3. In a separate bowl mix cocoa, egg, salt, baking powder, and vanilla. Then add the butter/sugar/nutella mixture to this and whisk until smooth.

4. Lastly, add the flour and stir together. The batter will be dense and thick. It’s cool.

5. Scoop batter into the greased muffin tin and bake for 18-20 minutes, or until the toothpick comes out almost clean. If you like them a bit fudge like in the middle, you don’t want the toothpick to be completely clean, or they are overdone.

Nutella Buttercream

2 oz room temp butter

1/2 cup powdered sugar

1 heaping TBSP Nutella

splash  vanilla

pinch salt

1. Beat above ingredients with electric mixer. In order to reach desired consistency, you may have to add a little extra powdered sugar, or a few drops of milk.

2. Frost away!

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2 responses »

  1. What diet have you got D on? His head looks narrow. And 25?! Babies!! What kind of cupcakes is he making you later this month?

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