Nutella Cupcakes

I remember a time when Nutella was a specialty food.  It was a treat to be enjoyed in Europe, but that nutty chocolate spread could certainly never be found in the United States.  Well, the Atlantic Ocean has gotten smaller - along with the excitement of exotic foods - and Nutella is a staple in pretty much any American market.

Not that I'm complaining.  I do enjoy that I can spread it on some apple slices or a piece of toast whenever I fancy.  But it has lost a certain je ne sais que.  When things are rare, they are special.  When they become abundant... well, not so special anymore.

How do you bring some of that excitement back?  How do you turn what was once a treat back into a treat?  Cupcakes.  Translate any ingredient into its cupcake form, and you have a winner.  So when a coworker's birthday came, I seized the opportunity to make Nutella cupcakes a reality.

I'll level with you here.  They were not amazing.  They could probably use fewer minutes in the oven and less sugar in the frosting.  But if crumbly, sweet cupcakes are your thing, these might be for you.  No one in my office seemed to complain.  As for me, I might stick to liking my Nutella off a spoon.

Nutella Cupcakes
Makes 24

For the cupcakes:
1/2 c + 1 T cocoa powder
1/2 c + 1 T hot coffee
2 1/4 c flour
3/4 t baking soda
3/4 t baking powder
1/2 t salt
1/2 c butter
1 2/3 c sugar
3 eggs
1 T vanilla extract
3/4 c sour cream

For the frosting:
1/2 c butter
13 oz Nutella
pinch salt
1 T vanilla extract
1 1/2 lb powdered sugar
6-8 T cream

Preheat over to 350 degrees.  Line muffin tin with cupcake liners.  Combine cocoa and coffee, and whisk until smooth.  In another bowl, sift together flour, baking soda, baking power, and salt.  Set aside

In saucepan over medium heat, combine butter and sugar.  Heat, stirring occasionally, until butter has melted and mixture is smooth.  Transfer to a bowl, and beat for 4 minutes.  Add eggs one at a time, beating well.  Add vanilla and cocoa mixture, and beat until combined.  Add flour mixture slowing, alternating with sour cream.

Divide batter into liners.  Bake about 18 minutes, but check after 10, as I found mine to be too dry.  You want a knife inserting in the center to come out clean.  Let cupcakes cool on a wire rack.

To make the icing, cream butter and Nutella together.  Add sugar slowly.  You may not need the entire 1 1/2 pounds; I wish I had used less.  Add salt, vanilla, and 3 tablespoons of cream.  Blend.  Continue to add cream until you have your desired consistency.  Frost your cupcakes once they are cool.