Hello, foodies…
I hope you all went to bed last night with a full belly and a new favorite game-day commercial. There are tons of reviews online today—many of which include links to the ads that aired last night. If you missed the game, at least check out a few of the ads. And you’ll want to specifically look for one with a cute little dog and great big horse. That’s all am saying.
Now, if you didn't get a chance to try my Chocolate-Dusted Fries this past weekend, then Wednesday’s recipe—my Nutella-Filled Cupcakes—will be your unofficial kick off to National Chocolate Month and I hope you’re as excited as I am—these are terrific, foodies!
Nutella-Filled Cupcakes
Makes 18 cupcakes
This recipe is prepared using the KitchenAid 10-Speed Tilt-Head Stand Mixer (K37867).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
Ingredients:
1-1/3 cups cake flour
1/3 cup cocoa powder
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 stick unsalted butter, softened
1-1/2 cups light brown sugar
2 tsp vanilla extract
2 eggs
3/4 cup sour cream
3/4 cup hot coffee
1 (26.5-oz) jar Nutella spread
2 oz hazelnuts, toasted and chopped
Directions:
Preheat the oven to 350°F. Line 2 (12-cup) muffin pans with paper cupcake liners.
Gently whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a small bowl. Set aside.
Cream the butter, sugar, and vanilla until fully combined in the bowl of a stand mixer, fitted with a paddle attachment. Add in the eggs and mix until fully incorporated. Scrape down the sides of the bowl.
Add in the dry ingredient mixture, alternating with the sour cream, and mix on low speed until all ingredients are combined. Slowly add the hot coffee and mix on low speed until fully incorporated, scrapping the bowl as necessary.
Scoop the batter into the prepared cupcake pan, filling the liners about 3/4 full. Bake on the bottom rack of the oven for 20–22 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
Remove the pans from the oven and place on a cooling rack. Let cool for only 10 minutes. Meanwhile, fill a pastry bag, fitted with a large star tip, with the Nutella. Pipe the inside of each cupcake from the top, with enough filling to equal about 1 to 1-1/2 Tbsp.
After the filled cupcakes have cooled completely, pipe a rosette with the remaining Nutella on top and sprinkle with the chopped hazelnuts.
Did you notice you don’t have to hollow these cupcakes out to fill them? So many recipes require some messy preparation before filling, but not these cupcakes. Because you’re filling them when they’re still warm, the Nutella will soak right into the cake, making it ooey, gooey, rich, and moist.
On days like today (and by today, I mean snowy—there are at least 6" of snow on the ground here in the West Chester, PA area!) I love to make recipes that take a little extra time. My Nutella-Filled Cupcakes fit a snow-day bill perfectly, as would making your own Chocolate Hazelnut Spread. Of course our friends at America’s Test Kitchen just so happen to have a recipe for such a treat.
Chocolate-Hazelnut Spread
Makes 1-1/2 cups
Make today; enjoy immediately.
Ingredients:
2 cups hazelnuts
1 cup (4 ounces) confectioners’ sugar
1/3 cup (1 ounce) unsweetened cocoa powder
2 tablespoons hazelnut oil
1 teaspoon vanilla extract
1/8 teaspoon salt
Directions:
1. Adjust oven rack to middle position and heat oven to 375 degrees. Place hazelnuts in single layer on rimmed baking sheet and roast until fragrant and dark brown, 12 to 15 minutes, rotating sheet halfway through roasting. Transfer hazelnuts to medium bowl. When hazelnuts are cool enough to handle, place second medium bowl on top and shake vigorously to remove skins.
2. Process peeled hazelnuts in food processor until their oil is released and they form a smooth, loose paste, about 5 minutes, scraping down sides of bowl often.
3. Add sugar, cocoa, oil, vanilla, and salt and process until fully incorporated and mixture begins to loosen slightly and becomes glossy, about 2 minutes, scraping down sides of bowl as needed.
4. Transfer spread to jar with tight-fitting lid. Chocolate-hazelnut spread can be stored at room temperature or refrigerated for up to 1 month.
Speaking of ooey gooey, I’ve got another mac & cheese recipe for you as we continue our year-long celebration of my all-time favorite dish. Last month we stuffed a grilled cheese sandwich with mac & cheese. This month, to support National Chocolate Month, we’re making a one-of-a-kind: White Chocolate Mac & Sweet Mascarpone. That’s right—a sweet mac & cheese!
For the rest of the year, we'll keep our special mac & cheese recipes housed right at the top of my recipe page so you can find them easily. I hope you make each recipe at least once!
Before I close, it seems only fitting to talk about Nutella in our blog question today. Foodies, what’s the verdict: do you love Nutella? And if so, how do you eat it? On warm toast? With fruit like apples or strawberries? Or, do you drizzle it on ice cream and add your favorite toppings? I like a little of all three—and stuffing it in to cupcakes, of course! I’ll see you Wednesday onIn the Kitchen with David at 8pm ET.
Keep it flavorful!
—David