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Letter N: Nutella Blondie Cupcakes with Nutella Ganache Drizzle

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Practically since starting this blog, I had known I wanted to do Nutella for N. However, the actual type of cupcake and recipe was something I deliberated over for almost equally as long. I had been looking online at nutella recipes, and the choices were endless. There were hazelnut cupcakes with chocolate frosting, nutella-ganache filled cakes, nutella-swirled desserts, and much more. The one that jumped out at me was the blondie recipe,–it just looked to die for!–but I wasn’t sure if it counted as a cupcake. However, when it came down to it, and I finally had time to make a recipe, I went with what I thought would be yummiest, the nutella blondie, and I’m glad that I did! For some reason its appearance did not turn out quite like the pictures I had seen online (it caved in almost like a soufflé), but after tasting them, it really didn’t matter. Here is the recipe, both for the blondie and the ganache I topped it with. I hope you enjoy!

Blondie recipe from: http://www.brannyboilsover.com/2012/02/17/nutella-swirl-blondies/

Ganache recipe from: http://ingoodtasteblog.net/in_good_taste/2011/01/chocolatenutella-ganache.html

Nutella Blondie Cupcakes with Nutella Ganache Drizzle 

Makes 10

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Nutella Blondie Cupcake 

1 cup all purpose flour

1/8 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon kosher salt

1 cup packed light brown sugar

1/3 cup unsalted butter, melted

1 Tablespoon vanilla extract

1 large egg, at room temperature

3 1/2 Tablespoons Nutella

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Preheat oven to 350 degrees.

Sift together the flour, baking soda, baking powder and kosher salt. Set aside.

In a large mixing bowl, mix together the packed light brown sugar, melted unsalted butter and

vanilla extract.

Once combined, mix in the beaten egg.

Slowly add in the dry ingredients until almost combined.

Take a spatula and fold the ingredients together.

Evenly spread the blondie batter into the baking pan.

Measure out the Nutella. Drop the Nutella on top of the blondie batter.

Drop the Nutella in three rows. (three drops in each row)

Swirl the Nutella up and down. Then back and forth.

Bake at 350 degrees for 17-20 minutes.

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Nutella Ganache

3/4 cup Nutella Hazlenut Spread 

1/2 cup heavy cream

1 teaspoon coarse sea salt

Place the nutella into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil and pour over the nutella. Whisk until smooth. Stir in the sea salt.

Let the ganache to cool slightly before pouring over a cake, cupcakes or ice cream. If you’re using it to top a cake, start at the center and work outward.

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Wow, are these cupcakes good! (I figure, if they’re on my blog, and they’re wrapped in cupcake liners, then they count as cupcakes.) Anyways, the cake/blondie part on its own is delicious, and then when you add the Nutella swirl, they become even better! To top it off, though, the ganache adds an amazing chocolate-hazelnut flavor to get the perfect sweetness and even more special taste. Also, it was kind of nice having a cupcake that didn’t have mile-high piles of frosting on it (and the ganache was nice and simple, so it added a different kind of flavorful decoration).

I don’t really know why the blondies ended up caving in, though. When I mixed in the Nutella, I tried to avoid stirring in air bubbles or anything like that. I don’t have too much experience with blondies, though, so I have no idea whether it was the recipe, my oven (which has been so messed up as far as temperature goes that it could potentially be that!), or the swirls of Nutella that messed up it. Even so, the taste was delicious, and the appearance seems more homemade this way, I guess!

If any of you know why the blondies may have caved in, or if you choose to make these cupcakes and have similar (or different!) results, please let me know in the comments. I really do suggest making these because they’ve been one of the most delicious treats I’ve had in a while!

Anyways, I’ll see you guys soon with new blog posts (I have a few more recipes to write up already!), and until then, happy baking!

Lots of love,

Vienna

 

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