Cupcakes with Nutella and strawberries
Chocolate Nutella Cookie and Cream Cupcakes
Ingredients:
1 stick Butter, room temperature
1 1/4 C. Sugar
2 Eggs, room temperature
2 t. Nutella
3/4 C. Flour
1 t. Baking Powder
1/4 t. Salt
1/2 C. Unsweetened Cocoa Powder
1/2 C. Whole Milk
1 t. Vanilla
Entire Package of Oreos
Yield: 12-14 cupcakes
Method:
Preheat oven to 375 degrees, then turn it down to 350 just prior to baking
1. Beat the butter with an electric mixer until it is soft, then add sugar. Beat about 3 minutes.
2. Add the eggs, one at a time beating until they are well combined. Add Nutella and blend till well combined.
3. In a separate bowl, combine the dry ingredients and whisk them to incorporate them.
4. Add 1/3 of the dry ingredients to the butter and sugar and beat it just to combine. Add 1/2 of the liquids (milk & vanilla), scrape down bowl and beat to combine. Continue adding the dry and wet ingredients alternately making sure you END WITH THE DRY.
5. Crush half of the oreos and mix into batter, reserve second half.
6. Fill muffin tins 2/3’s of the way and bake for about 20-22 minutes. Allow to cool, then frost.
Chocolate Buttercream
Ingredients:
1 Stick Butter, softened
1/2 C. Unsweetened Cocoa Powder
4 C. Confectioner’s Sugar
1/4 C. Milk
1 t. Vanilla
Creme from remaining Oreos
Method:
1 Beat butter and cocoa until smooth.
2 Add sugar 1 cup at a time, beating with each addition.
3 Add milk, vanilla, and Oreo cremes and beat for about 3 minutes.
Crush and Sprinkle leftover cookie pieces on top.
