You guys know how much I love making cupcakes. I don’t know what it is about them, but I absolutely love them. Not only because their super delicious, but also because they’re super fun to make. You can pretty much make your cupcakes any flavour you want because they are super versatile. This time though, I had a very specific idea of how I wanted my cupcakes to be. I wanted them to be fun to eat, colorful and super tasty. Wanna know what the best part was? They came out pretty damn good. I was super proud of not only their look, but also their taste.
These are my Nutella swirl cupcakes with an amazing nutella ganache, some chocolate sauce, crushed M&Ms and half a chocolate stick. These cupcakes were so much fun to make because the process is pretty easy and the end result is pretty cool. You can of course decorate these as you like. You could crush some Ferrero rochers , or some marshmallows ontop and even add crushed oreos or any kind of sweet you fancy. I promise you, you won’t be disappointed. The only thing I would say, though, is keep in mind that these are nutella cupcakes, they are not a light dessert. So if you’re looking for something light and not so filling these are not the dessert yo are looking for. However, if you want to make something, fun, delicious and mouthwatering you came to the right place!
I hope you guys will give these a go. Tag me on Instagram if you make them. I really would like to see your creations!! My name is @_francesca_greco_ !
P.S The ginger bread houses you see in the back of the pictures, are the houses I made over christams! They’re super simple to make and I have the recipe up here on the blog. You can always make them next year!
For the cupcakes:
Heat your oven to 180 C°. Line a cupcake tin with 12 paper cupcake cases. Add all of the dry ingredients in a large mixing bowl, and whisk together for about 20 seconds. Add eggs, yogurt and milk into a jug and whisk together well. Add softened butter to dry ingredients and mix until you can see small crumbs. Add milk/egg mixture in while the mixer is on low. Scoop into the cupcake pan, filling about 3/4 way, and bake for 20-25 min. To check if they’re done simply insert a skewer in one of the cupcakes and if it comes out clean they’re done. Once they’re done, let them cool down completely.
For the nutella ganache:
Add the chocolate and cream into a microwave safe mixing bowl and microwave for 20 seconds at a time, mixing each time until your ganache is smooth and glossy with no lumps of unmelted chocolate. Set aside to cool at room temp for 4 hours, or in the fridge for 2 hours. Cover with plastic wrap so it doesn’t develop a skin. Add your set ganache to the bowl of a stand mixer with a whisk attachment and whip on high for about 5 min or until it’s nice and fluffy. Add the nutella and mix until well combined. Frost your cupcakes with the ganache using a piping bag and any nozzle you like.
For the chocolate sauce:
Coarsely chop the dark chocolate and place it in a saucepan together with butter, over low heat. Stir often until everything is melted. Add a pinch of salt. Let cool to room temperature (but make sure it doesn’t thicken too much, it should still be liquid). Pour the sauce onto the cupcakes. Decorate with crushed M&Ms and a Chocolate stick.