EASY NUTELLA BROWNIE OREO CUPCAKES WITH NUTELLA FROSTING
- FOR THE CUPCAKES:
- 1½ cups Nutella (420g, 15 oz)
- 3 eggs
- ¾ cup + 3 tbsp plain flour
- ½ tsp salt
- 12 Oreos
- FOR THE FROSTING:
- 250g unsalted butter, softened (1 cup + 2 tbsp)
- 2 cups powdered sugar (240g)
- ⅔ cup Nutella (100g)
- 1 tsp vanilla extract
- Pinch of salt
- 1 tbsp + 1 tsp milk
- To make the cupcakes, 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.
- To make the frosting, 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.
Recipe by Butter Baking at https://www.butterbaking.com/2012/10/01/easy-nutella-brownie-oreo-cupcakes-with-nutella-frosting/
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