I was not a fan of cupcakes. But the nice experience at the Blossom Café in Siem Reap changed my impression. They were so beautifully presented and tasted fabulously. This motivated me to have the first trial of cupcakes. Yes, I know it’s threatening, loads of sugar and butter. This chocolate nutella cupcake is the one with the least calories by search. And I cut about 40% sugar for the cake. As a first trial of the frosting, 10% less sugar opt. Still a bit sweet but I need to sugar for the texture. Results? Compliments. My younger brother ate two at once. Good sign!
105g butter, room temp
170g sugar, reduced from original 1.25 cup
2 large eggs, room temperature
3/4 C flour
1/2 t baking powder
1/4 t baking soda
1/4 t salt
1/2 C unsweetened cocoa powder
1/2 C milk
1 t vanilla
Preheat oven to 180°C.
Beat butter until softened and smooth. Add sugar and beat until light and fluffy. Add eggs one at a time, beating after each until well combined. Set aside.
Combine flour, baking powder, baking soda, salt and cocoa powder.
In a separate small bowl, combine milk and vanilla.
Add about 1/3 of dry ingredients to butter and sugar and mix until combined.
Add about 1/2 of wet ingredients to butter mixture and mix until combined.
Continue alternating dry and wet, mixing in between (finish with the remaining dry ingredients).
Fill cupcake tins about 1/2 and bake for around 20-25 minutes, until a toothpick inserted in center comes out clean. They will come out flat.
1/2 C butter, room temperature
1 C Nutella
1 C powdered sugar, sifted
1-2 T milk
Beat butter until smooth. Add Nutella and beat together until thoroughly combined. Slowly add powdered sugar, mixing until combined. Add 1 tablespoon of milk. Add additional milk or powdered sugar as needed to reach desired consistency.