These cupcakes come just in time for Valentine’s Day. I made them for a friend who loves all things Nutella. Devil’s-food cake is topped with the softest, fluffiest Nutella “cloud” frosting and then sprinkled with hazelnut crunch. The cupcakes were devoured in a hot minute, and I had plenty of the hazelnut crunch left over to munch on. Hazelnuts are a bit more expensive than your average nut, but they are worth the splurge when being used for someone special (even if that someone special is yourself). Happy Valentine’s Day!
Note: The recipe for the cake is best made when measured in grams. Kitchen scales are cheap and extremely useful for anyone who likes to bake at home. I highly recommend making these according to weight.
Chocolate Hazelnut Cupcakes
Makes about 10 cupcakes
Adapted by Amrita Rawat from a recipe originally published in Thomas Keller’s Bouchon Bakery Hazelnut Crunch (recipe follows)
30 g. cocoa powder (¼ cup plus 2 Tbsp.)
100 g. all-purpose flour (½ cup plus 3½ Tbsp.)
½ tsp. baking soda
1/8 tsp. baking powder
56 g. egg at room temperature (3½ Tbsp., start with 2 eggs)
Pinch salt
126 g. sugar (½ cup plus 2 Tbsp.)
¼ tsp. vanilla extract
86 g. mayonnaise (½ cup plus 2½ Tbsp.), room temperature
105 g. water (¼ cup plus 3 Tbsp.), room temperature
Nutella Cloud Frosting (recipe follows)
• First make the Hazelnut Crunch (recipe follows).
• Preheat the oven to 325 degrees. Line a cupcake pan with liners.
• In a bowl, sift the cocoa powder with the flour, baking soda and baking powder. Set aside.
• In a separate bowl, lightly beat 2 eggs and measure out 56 grams, pouring the measured amount into the bowl of a stand mixer. To the mixer, add the salt, sugar and vanilla extract and beat for 5 minutes, or until the batter is thick and pale yellow. Stop the mixer and scrape down the sides, then beat again until well combined.
• Beat in the mayonnaise. Fold in the dry ingredients, along with the water.
• Pour the batter into the liners until each is 2/3 full.*
• Bake the cupcakes for 16 to 18 minutes, or until they spring back when lightly pressed.
• While they are baking, make the Nutella Cloud Frosting (recipe follows).
• Let the cupcakes cool completely before frosting.
*If you’re feeling fancy and want to take these cupcakes to the next level, make this praline paste, and drop a teaspoon of the paste into each cupcake right before baking!
Hazelnut Crunch
Adapted by Amrita Rawat from a recipe originally published in Bon Appétit ¼ cup hazelnuts
2 Tbsp. unsalted butter
2 oz. semi-sweet chocolate
1/8 tsp. sea salt
½ cup Nutella
2 cups toasted rice cereal
• Preheat the oven to 350 degrees.
• Spread the hazelnuts on a baking sheet lined with parchment paper. Toast for about 8 minutes, or until fragrant. Remove from the oven and let cool, then coarsely chop and set aside.
• Melt the butter, chocolate and salt in a heatproof bowl set over simmering water. Stir until melted and smooth.
• Stir in the toasted hazelnuts and Nutella; then fold in the rice cereal.
• Spread the mixture onto the baking sheet lined with parchment paper. Freeze until set, about 30 minutes.
• Using your hands, break the mixture into small pieces.
• Cover and chill (can be made 4 hours ahead of the cupcakes). Nutella Cloud Frosting
Adapted by Amrita Rawat from a recipe originally published on Sweetapolita 1 stick butter, softened
½ cup powdered sugar, sifted
1 tsp. vanilla extract
1/3 cup Nutella
1 Tbsp. milk
Pinch salt
• In the bowl of an electric mixer, beat the butter and sugar until combined. Add in the rest of the ingredients and beat on medium-high for several minutes (The longer you beat, the fluffier the frosting gets.).*
*For a sweeter taste and firmer texture, add more sugar. To loosen the frosting or reduce sweetness, add more milk by the tablespoon.
This article appears in February 2013.
