World Nutella Day, 2010

Happy World Nutella Day! This event is hosted by Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso. This is my second year participating. Wow, my blog sure has developed since then.

WND almost snuck by without incident. We have been incredibly busy this week with rehearsals for a concert tomorrow night. The performance is over an hour away, so we've been getting home at 11:00 every night. I almost didn't make anything with nutella, but at the last minute, threw together some cupcakes late last night. Hubs ate two while they were still warm, oozing with a nutella frosting.

Hope you all enjoy your weekend, and eat some nutella! :o)



Cupcakes with Chocolate Hazelnut Frosting
Adapted from “Black and White Chocolate Cake”
By Dorie Greenspan
From Baking From My Home To Yours


2 c cake flour
2 tsp baking powder
1/8 tsp baking soda
¼ tsp salt
1 ¼ sticks (10 Tbs) butter, softened
1 c sugar
3 large eggs
1 large egg yolk
1 tsp vanilla extract
¾ c whole milk


Preheat oven to 350 degrees. Line 18 muffin cups with liners. Sift together the cake flour, baking powder, baking soda, and salt.

In a stand mixer (or with a hand mixer), beat the butter until soft and creamy. Add the sugar and beat for another 3 minutes. Add the eggs one at a time, beating after each addition. Beat in the vanilla.

With the mixer on low, add the dry ingredients alternately with the milk, beginning and ending with the dry mixture. Scrape down the sides of the bowl as necessary. Mix only enough for ingredients to become incorporated.

Spoon batter evenly into prepared muffin cups, filling until about 2/3 full. Bake for about 15-17 minutes, until a toothpick inserted into the cupcakes comes clean. Remove from oven, and let cool for 10 minutes. Remove cupcakes from pan and let cool completely.

Chocolate Hazelnut Frosting:
¾ c butter, softened
¼ c chocolate hazelnut spread
1 tsp vanilla
1 Tbs milk
3 c powdered sugar

Blend all ingredients in a bowl until smooth. Adjust consistency by adjusting with a little more milk if too stiff, or a little more powdered sugar if too runny. Frost and decorate cupcakes as desired.