1/4 pound unsalted butter, at room temperature
1 cup sugar
4 extra-large eggs, at room temperature
11 fluid ounces chocolate syrup (recommended: Hershey's)
1 tablespoon pure vanilla extract
1 cup all-purpose flour
- Line muffin pans with paper liners. Preheat the oven to 325 degrees F.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cupcakes will be tough.
- Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don't overbake! Let the cupcakes cool thoroughly in the pan.
Courtesy The Unrepentant Carbivore for World Nutella Day
Makes more than enough for 16 cupcakes
1 cup confectioners' sugar
1 cup Nutella
5 tablespoons unsalted butter, at room temperature [I used a whole stick...]
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream [...and used 2 tablespoons whole milk instead of the cream]
Place the confectioners' sugar, Nutella, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.