Friday, October 19, 2012

*Insert Weekend Plan Here*

Aaaaaand breathe!

The week is finally over. I'm as excited as a kid with a spatula covered in frothy Nutella frosting grasped between two chubby hands. Or as a college student that discovers sleep and free time looming on the horizon.

This week was hectic and tiring to say the least, but it still had some highlights. For instance, I was part of a delicious cupcake sale on Monday; I got to see my students (I'm a TA) climb up on a tables and pretend they were angry at each other on Tuesday; I applied for a job on Wednesday; and I finished the first season of Revenge late on Thursday. Oh and then there is today.

Friday is usually the best--or second best depending on the greatness of Saturday--part of the week. This Friday promises nothing less than an amazing time. I have a family-style friends dinner to attend with the greatest people on earth (my group of annoyingly funny friends), an array of birthday celebrations to keep me entertained throughout the night, and a free-as-can-be Saturday morning. So yeah, I'm grateful that it's Friday. Cue Rebecca Black song.

Or not.

If I were to add a song to this post it would be Katy Perry's Last Friday Night in homage to last Friday night. But I don't do songs on this blog, so let's get to the good part. Cupcakes!

I baked three dozen cupcakes for the TasteBUds sale on Monday. Two of those were Red Velvet, the all-time favorite; and the third was the newby, Chocolate Nutella.

If you enjoy the occasional spoonful of Nutella or a daily dose of chocolate, you will love these cupcakes. Think dense dark chocolate cake topped with a cloud of sweet velvety frosting. Moist cupcake with a flavorful frosting that will make you feel in chocolate heaven.

Chocolate Nutella Cupcakes (adapted from Sweetapolita)
Makes 12 cupcakes
Active time: 30 minutes. Total time: 45 minutes.

  • 3/4 cup all-purpose flour
  • 3/4 cup sugar
  • 1/4 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1/3 cup buttermilk
  • 1/4 cup fresh brewed espresso
  • 3 tablespoons canola oil
  • 1 egg at room temperature (for at least 30 mins.)
  • 1 1/2 teaspoons vanilla extract
  1. Preheat oven to 350F and prepare a cupcake pan with liners.
  2. In the bowl of an electric mixer, combine all dry ingredients. Add remaining ingredients and mix on medium speed for about 2 minutes. Batter will be very liquid.
  3. Pour batter into cupcake pan filling each about 2/3 of the way. Bake for 15-17 minutes or until toothpick inserted in the middle comes out clean. Carefully remove cupcakes from pan immediately after removing from the oven and place on wire rack to cool completely.
Frosting (also from Sweetapolita)

  • 1 cup unsalted butter, softened and cooled
  • 1 1/2 cups confectioner's sugar
  • 2 teaspoons vanilla extract
  • 3/4 cup bittersweet chocolate, melted and slightly cooled
  • 1/3 cup Nutella
  • 1 tablespoon almond milk
  • 1/4 teaspoon salt
  1. In the bowl of an electric mixer, beat butter and sugar on low speed until fluffy, about 1 minute. Add vanilla and continue to beat until combined. 
  2. Add chocolate and increase speed to medium; beat for about 2 minutes or until smooth. Add Nutella, milk and salt and beat on medium-high speed for 1-2 more minutes.

No comments:

Post a Comment