Red Velvet NYCNutella Cupcakes Kit
- Contains Tree Nuts
- Contains Wheat
- Contains Eggs
- Contains Milk
Popular Italian pantry staple Nutella makes this rich hazelnut cupcake recipe a hit. Dark chocolate cakes are topped with Nutella and a roasted hazelnut. Ciao bellisima!
Red Velvet Baking Kits make home baking easy, convenient, and fun! Learn how to make impressive, bakery quality cupcakes in under an hour! Includes all the pre-measured ingredients, plus 18 oven-safe gold and white cupcake cups, and a disposable piping bag. (from Red Velvet NYC)
1 out of 3
Equipment You'll Need:
- Small saucepan
- Large bowl
- Medium bowl
- Baking sheet pan
- Wire rack
- Electric mixer
From Your Pantry:
- 2 eggs
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, preheat the oven to 375°F. Bring butter to room temperature. Take 2 eggs out of your refrigerator. Line up 18 cupcake cups. Over high heat, boil ½ cup water in a small saucepan.
In a medium bowl, mix cocoa powder with boiling water until smooth. Cool by placing in refrigerator. Whisk together the cake fl our, baking powder, baking soda, and salt in another medium bowl. Set aside. STEP 3
In a large bowl, using an electric mixer or whisk, cream the softened butter (for cakes) and sugar until light and fl uffy. Add eggs one at a time, beating until smooth. Scrape down the sides of the bowl. Alternate adding the fl our mixture and buttermilk, beating until *just* combined. Slowly pour in cooled cocoa mixture and stir until smooth. STEP 4
Divide the batter evenly among cupcake cups, filling each two-thirds full. Place on a baking sheet and bake for 15 to 19 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool on a wire rack. While oven is still warm, place hazelnuts on a baking sheet and roast for 5 to 7 minutes until light golden. STEP 5
Sift confectioner’s sugar over a bowl and set aside. In a medium bowl, with a whisk or electric mixer on medium speed, beat butter (for frosting) for 2 to 3 minutes, until smooth and creamy. Add Nutella® and continue to beat on medium speed. Slowly add confectioner’s sugar, then salt, and continue to beat until fully incorporated. STEP 6
Frost cooled cupcakes using piping bag provided. To fi ll the bag, fold over the top to form a cuff, scoop in frosting, then unfold and twist to push frosting down, releasing any air bubbles. Follow a circular motion by starting from the outside and working inwards with frosting. Top with a hazelnut and serve!
|Serv. Size 1 Cupcake (74g)|
|Amount Per Serving
|Calories 300||Calories From Fat 160|
|% Daily Value *|
|Total Fat 18g||28%|
|Saturated Fat 9g||45%|
|Trans Fat 0.5g|
|Total Carbohydrate 33g||11%|
|Dietary Fiber 1g||4%|
|** Contains less than 2 percent of the Daily Value of these nutrients.|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:|
|Total Fat||Less than||65g||80g|
|Saturated Fat||Less than||20g||25g|
|Calories per gram:|
|Fat 9 · Carbohydrate 4 · Protein 4|
Unsalted Butter, Granulated Sugar, Buttermilk, Wheat Cake Flour (Enriched, Unbleached), Confectioner's Sugar, Nutella (Sugar, Palm Oil, Hazelnuts, Cocoa, Skim Milk, Whey, Soy Lecithin As Emulsifier, Vanillin), Eggs, Hazelnuts, Cocoa Powder, Salt, Baking Powder, Baking Soda.
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