It’s pretty awesome. And I kind of love it.
I absolutely loved hot and cold desserts, and pastries, and yeast goods. Basically I love the classes in which we make great food. And the classes in which we have good teachers.
And in hot and cold desserts, we had an amazing teacher, who won the world championship in bread and pastry sculpture last year. Learning how to plate up desserts from him was awesome.
Those classes are ridiculous. And boring. there are only so many times you can be taught the same thing without starting to fall asleep on your desk.
One of the theory classes we had this semester was coaching. All we did the whole term was plan a coaching session, where in 10 minutes, we had to coach someone how to do something. Anything.
I’m completely and utterly over cupcakes after having to bake and ice them at work in the morning, so I made these Nutella brownies into cupcakes, stuffed them with an Oreo, and whipped up an easy Nutella frosting to teach her how to ice them with.
They were great! I loved them with frosting.
And my friend has been nagging me for the frosting recipe ever since.. so here you go Maddison!
For the easy Nutella brownie cupcakes
Adapted from Abby Dodge.
1 1/2 cups Nutella (420g, 15 oz)
3/4 cup + 3 tbsp plain flour
1/2 tsp salt
Preheat the oven to 180 C and line a 12 hole muffin pan with cupcake liners. Place an Oreo in the base of each liner.
In a medium bowl, mix together the Nutella, eggs, flour and salt until combined.
Divide the batter evenly between the 12 muffin holes. Bake for 10 – 12 minutes. Set aside to cool completely.
Nutella buttercream frosting
Adapted from Kitchen Treaty.
250g unsalted butter, softened (1 cup + 2 tbsp)
2 cups powdered sugar (240g)
2/3 cup Nutella (100g)
1 tsp vanilla extract
Pinch of salt
1 tbsp + 1 tsp milk
Fit your stand mixer with the paddle attachment. Beat the butter and sugar on a low speed until they are combined.
Add the Nutella and beat on medium speed for 2 minutes.
Scrape down the bowl, add the vanilla and the salt, and beat for 30 seconds.
Slowly add the milk, while still mixing, and beat for a further minute.
Fit a piping bag with a medium star nozzle, fill with buttercream and frost as desired. Makes 12 cupcakes.