Chocolate Nutella Cupcakes

Monday, May 6, 2013

Chocolate Nutella Cupcakes

These chocolate nutella cupcakes are my contribution to Krystal’s Virtual Baby Shower (hosted by Eva). Krystal will be welcoming her second bundle of joy to the family soon and they refer to the baby as cupcake! And doesn’t that just make a perfect theme for an online shower?!?

I was excited about the theme because it’s been AGES since I’ve made cupcakes. And with our recent move, I was reminded at just how many different cupcake liners I have in my cabinet. So this was the perfect excuse to browse some cupcake recipes. I looked through recipes in cookbooks and online before deciding on these chocolate nutella cupcakes.

And what a great way to re-introduce myself to cupcake baking than with my go-to chocolate cupcake that I know and love with a new amazingly delicious frosting. The frosting’s name is Nutella Cloud Frosting and I can’t think of a better way to describe it. Whether the cloud in the name is referring to the dreaminess of the frosting or the light-airiness is still up for debate, but it’s the perfect name for this frosting.

And if you’re not a fan of Nutella, you can just leave it out and make yourself some chocolate cloud frosting. Either way, I’m sure you’ll enjoy it. I decorated these cupcakes quite simply, using multi-colored liners and some sprinkles on top. They the perfect addition to any shower menu, virtual or not.

So join me in congratulating Krystal and her hubby Eric on their upcoming arrival. To see all of the cupcakes, check out the round up on Eva’s blog. And, you might remember Krystal’s first virtual baby shower, where I made these delicious Cuban Sandwich Eggs Benedict. YUM!

One Year Ago: Caramelized Red Onion Tart and Double Chocolate Chip Cookies
Two Years Ago: Roasted Banana Soft Serve and Fudgey Banana Brownies
Three Years Ago: Lemon Raspberry Layer Cake
Five Years Ago: Perfect Summer Salsa and Dairy Free Cheesecake Pops

Chocolate Nutella Frosting

Yield: 2 cups

Ingredients:

1 cup (227 g) unsalted butter, softened but cool
1-1/2 cups (190 g) powdered sugar
2 tps (10 ml) pure vanilla extract
3/4 cup (125 g) premium bittersweet chocolate, chopped, melted and slightly cooled
1/3 cup (100 g) Nutella
1 Tbsp (15 ml) milk
pinch of salt

Directions:

In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed for about 1 minute.

Add vanilla, and beat on low speed until well combined. Add the melted and slightly cooled chocolate and beat on medium speed until smooth, about 2 minutes.

Add the Nutella, milk and pinch of salt, and beat on med-high speed for another minute.

Recipe from Sweetapolita

Cupcakes, Dessert, Frosting

22 comments »

20 Responses to “Dairy Free Chocolate Cookies ‘N Cream Ice Cream”

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Christine @ Christine's Kitchen Chronicles — January 22, 2013 at 10:23 pm
Yum that looks delicious and welcome back to my hometown! Cincinnati’s actually a great town that grows on you and has been evolving quite a bit in the time that you’ve been away. I suspect given your profession and work location history that we probably work for the same company as our day jobs ;).
- beantownbaker — January 23rd, 2013 @ 8:30 am
  
  Yes, Cincinnati has changed a LOT since we moved away in 2007.
  
  I would suspect you’re right. There’s enough info to know where I work, especially if you work here too 😉 Going to go check out your blog now. I would love to meet some other Cincinnati area bloggers!
- beantownbaker — January 23rd, 2013 @ 8:31 am
  
  Ok I work for the *other* big company in town (just checked your About page).
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Eva @ Eva Bakes — January 23, 2013 at 10:55 am
Isn’t the KA ice cream attachment the best thing ever? I am always making ice cream, even in the wintertime, but I never thought of using canned coconut milk as the base. I’ll have to try this out soon!
- beantownbaker — January 23rd, 2013 @ 11:37 am
  
  Absolutely. I didn’t think I could love my KAM any more than I already did. The ice cream attachment proved that I can.
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Cara — January 23, 2013 at 12:40 pm

I have lots of cans of coconut milk laying around and I know they make a good ice cream! Adding this one to my list 🙂
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tracy {pale yellow} — January 23, 2013 at 9:16 pm
I bought myself KA ice creamer maker for my birthday this summer and I adore it! I’ve been thinking about making non-dairy ice creams, but the recipes all sounded strange. It’s great to see a recipe from a trusted source. Can’t wait to try.
- beantownbaker — January 23rd, 2013 @ 10:28 pm
  
  Let me know what you think if you try it. I am going to be experimenting with different milks since I can’t have cow’s milk…
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Shannon — January 24, 2013 at 11:08 am
love coconut milk based ice creams!! this one looks fabulous, and good call throwing in those oreos 😉
- beantownbaker — January 24th, 2013 @ 12:05 pm
  
  It’s ALWAYS a good idea to throw oreos in 🙂
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Sabine — January 29, 2013 at 12:07 am
My brother’s favorite thing to get at Coldstone is chocolate oreo ice cream. Too bad I don’t have an ice cream maker, or I would definitely try this!
- beantownbaker — January 29th, 2013 @ 7:51 am
  
  I’ve been told you can make ice cream without an ice cream maker. I never tried it before I got mine though…
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Mary — January 31, 2013 at 12:40 pm
I just made your recipe and luckily I tasted it before I cooled it. The ratio of sugar to cocoa powder is off. You should use at least twice the amount of sugar to cocoa powder in order for it not to have a horribly bitter taste. After adding more sugar it had a nice sweet to chocolately balance. Thanks for the recipe, my daughter is lactose intolerant and she will enjoy it.
- beantownbaker — January 31st, 2013 @ 2:03 pm
  
  I am glad you were able to adjust this recipe to suit your needs. Hubby and I both enjoyed the sweetness level of this recipe. I’m sure different cocoa powders have different levels of sweetness. I plan to try this recipe without the cocoa powder to make vanilla ice cream too. We loved the creaminess of it!
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Efrain Stamper — March 11, 2013 at 3:08 am

This look yummy and chocolate ice cream is one of my favorite. Thanks for sharing the directions and ingredients.
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Sara — April 24, 2013 at 9:36 am
I just opened a can of coconut milk and it looked extremely curdled. I shook it a lot but it was still completely curdled. Is that how coconut milk is supposed to be out of the can? Are there any brands that you specifically like to use?
- beantownbaker — April 24th, 2013 @ 1:44 pm
  
  Hm. It doesn’t usually look curdled, more just separated. Did you try shaking it up? I use Native Forest since that’s what they sell in my grocery store. It looks like this: http://www.amazon.com/Native-Forest-Organic-Classic-13-5-Ounce/dp/B001HTJ2BQ/ref=sr_1_1?ie=UTF8&qid=1366829034&sr=8-1&keywords=coconut+milk
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Raigon — October 21, 2013 at 5:02 pm
Oh how I wish I could try this.. I am currently gluten and dairy free.. However this being dairy free is is not gluten free with the oreo’s… Bummer!!
- beantownbaker — October 23rd, 2013 @ 12:28 am
  
  I’ve made this recipe again without the Oreos and it’s really good. Not quite as good as with the Oreos, but if you wanted to make it gluten free, just leave them out.
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